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Il processo di taglio e disosso

Cutting and Deboning

Cutting and deboning

We know that the difference between visual assessment and x-ray assessment can amount to 500.000 EUR extra on the bottom line.

Where can you analyse

  • Cutting and Deboning process Cutting and Deboning process

    Process control

    Process control of trim production ensures:

    • Less lean meat give-away
    • Consistent final product
    • Maximum value
    • Food Safety
  • Cutting and Deboning process Cutting and Deboning process

    Final product control

    Final product control ensures:

    • Trimmings within specification
    • Brand protection
    • Food Safety
     

Getting the best out of beef trimmings

When Danish Crown installed the MeatMaster™ II X-ray analyser they were able to optimise and increase the value of their beef trimmings.
See how the system is integrated and used to build batches for minced meat production.
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Are you ready to explore how much you can gain in your trim production?

Get in touch with our specialists to discuss your potential business value with no strings attached. Let's talk

Böseler Goldschmaus gains €2,700 per day with in-line raw meat analysis

Learn how introducing the measurement of trimmings with the in–line MeatMaster™ analyser lead to a reduction of customer claims and lean meat give-away. Read article
Raw meat in a box

Know exactly what’s in your meat batches

This animation shows how you can build batches to specific lean meat/fat targets by scanning your individual boxes/cartons of meat.

MeatMaster™ II

100% control of your meat process with MeatMaster™ II.

FOSS X-ray technology gives you unrivalled accuracy whether you are measuring Fat content, Dimension, Weight or detecting Foreign objects.

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MeatMaster II
MeatScan

MeatScan™

Fat analysis in raw meat and meat products.

MeatScan™ is easy to use and can be placed anywhere in the production for checking fat content in trimmings based on samples.

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White Paper: Which analytical method is relevant for your production?

White Paper: Which analytical method is relevant for your production?

Rapid analytical methods at the production floor are bringing huge advantages to the meat industry.
This white paper explains the different options that are available and the relative performance.

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Brochures and Papers

Meat Segment Brochure

PDF, English

MeatMaster™ II Brochure

PDF, English

FoodScan™ Meat Brochure

PDF, English

MeatScan™ Brochure

PDF, English

Crude Fat Brochure

PDF, English

Total Fat Brochure

PDF, English

Mill Collection Brochure

PDF, English

Industry Insights

Articles and videos

Raw beef for Burgers

How much can we expect from X-ray fat analysis

A new video equips meat producers to make the right choices when acquiring an X-ray solution, including an in-depth look at why accuracy is so important.
MeatMaster tray

Your X-ray questions answered

X-ray is a proven concept for fat analysis of meat, but is it safe, what exactly can I measure and will it slow down my production? In Focus, asked FOSS product specialist, Jens Borg to give some direction on some commonly-asked questions about the MeatMaster™ II X-ray fat analyser.
Gourmet Fein

X-ray fat analysis test saves money and boosts quality for Gourmet Fein

See how X-ray analysis is used in cutting and de-boning for standardisation of raw pork materials giving savings of around 700 Euros per day and an estimated payback time of less than 18 months.

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