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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?

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

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


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. 

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Brochures and Papers

Meat Segment Brochure

PDF, English

FoodScan™ Meat Brochure

PDF, English

MeatMaster™ II Brochure

PDF, English

MeatScan™ Brochure

PDF, English

Total Fat Brochure

PDF, English

Crude Fat Brochure

PDF, English

Mill Collection Brochure

PDF, English

Kjeltec™ 8000 Brochure

PDF, English

Industry Insights

Articles and videos

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