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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

  • Raw material control

    Quality assurance of incoming raw material ensures:

     

    • Supplier control
    • Improved food safety

  • 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

  • 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?

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