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Sausage Production

Sausage production

We know that improving your fat standardisation method by 0.5% can give you an annual gain of 150.000 EUR.

Where can you analyse

  • Sausage production process Sausage production process

    Raw material control

    Quality assurance of incoming raw material ensures:

    • Supplier control
    • Improved Food Safety

  • Sausage production process Sausage production process

    Process control

    Control fat content in your mixer and move the fat content closer to target:

    • Reduce lean meat give-away
    • Consistent final products
    • Brand Protection
  • Sausage production process Sausage production process

    Final product control

    Final product control ensures:

    • Verification of specification
    • Brand protection

Standardised fat content makes dried sausage production predictable

The Clai cooperative in Bologna, Italy is using a MeatMaster X-ray analyser to standardize fat content in dried sausage products for consistent quality and a more predictable and cost-effective drying process. “Standardising the fat content also standardises the drying phase. We can save weight loss and we can reduce the ripening phase," says Rudy Magnani, Plant Manager, Clai.

Are you ready to explore how much you can save in your sausage production?

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Get the fat just right in sausage production

In this animation video you can see the MeatMaster™ II for standardisation of sausage production in action.

MeatMaster™ II

100% fat control in your sausage production with MeatMaster™ II.

 

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

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MeatMaster II
FoodScan Lab

FoodScan™

Efficient meat analyser for raw meat, filling material and final meat products.

 

FoodScan™ Meat Analyser is a fast, accurate and easy to use instrument for analysing raw meat and processed meat products in just 50 seconds. 

 Read more

Brochures and Papers

Industry Insights

Articles and videos

Raw Sausages

What NIR can tell us about sausage production

Interview on the value of rapid tests for the improved production of sausages.
Livestock

MeatScan for consistent fat control

A new near infrared analytical instrument is helping natural meat producers Strauss Brands to get fat declarations spot on. The handy and easy-to-use instrument is valuable both for USDA labelling and smooth customer relationships.
Pigs on a rack

Perfect fit for production line fat analysis

The measurement of meat trimmings directly in production can prove a smart move as quality meat suppliers, Böseler Goldschmaus, discovered after integrating an in-line fat analyser into the slaughterhouse process. Professional support made the installation straightforward and the benefits soon began to roll in including reduced customer claims, product competitiveness, increased capacity and three-digit savings in raw material every day.

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