Measuring the chemical lean (CL) or fat content of meat trimmings and ground beef has always been important but, with a number of recent trends calling for highly-accurate and rapidly-obtained CL values, meat processors are under growing pressure to be able to guarantee their CL values.
A new white paper discusses CL and its significance in the meat industry, before exploring several current methods of measuring CL and their applicability for current market pressures. This paper is indispensable for anyone involved in the production or processing of meat, including plant and quality managers of slaughterhouses and abattoirs, meat packers, distributors and processors.
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