Delivering consistent quality while handling tight margins has always been top of mind for producers of products such as burgers and sausages. Today, these considerations are more important than ever as the industry faces up to increasing demands for sustainable products, improved product quality and traceability throughout the supply chain.
Without a clear picture of what they are working with, production managers are often forced to stay on the safe side with respect to key quality parameters such as fat and moisture. At the same time, other key parameters such as protein, salt and others must be carefully monitored for consistent quality deliveries and for labelling.
The advent of rapid meat analysis in the laboratory or directly in the production environment gives the vision required to make smarter decisions in production and secure quality of final products. Robust and easy to use benchtop solutions for processed meat analysis can test samples from batches within less than a minute. Alternatively, so-called in-line solutions scan 100% of complete batches of meat in real time and perform foreign object detection at the same time.