Mince and ground meat processors will now be able to accurately analyse their production in real time according to Thermo Fisher Scientific.
Demonstrating its Thermo Scientific E-scan in-line analyser at US expo IPPE, the company said the system could provide real-time fat, protein and moisture percentage information to processors to enable them to accurately meet specifications.
Rick Cash, marketing technology manager with Thermo Fisher, said: “Being off by as little as 1% can cost companies thousands in wasted lean product over the course of a week.
“That’s why it’s critical for ground meat processors to have accurate, real-time information regarding their fat, protein and moisture content.”
He said the real-time function would allow companies to move away from offline random sampling, and the E-scan analyser used guided microwave spectromer technology, which he claimed offered faster, more accurate results than currently available through either X-ray or near infrared (NIR) technology.