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

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 packshot photo on the grey background

MeatMaster™ II

The smart-enabled MeatMaster™ II is the leading in-line fat analyser offering you unmatched accuracy for higher value creation than any other solution. MeatMaster™ II keeps your production close to target and ensures high and uniform product quality. Read More

FoodScan™ 2 Meat Analyser

FoodScan 2 is the gold standard for fast, accurate and easy analysis of meat and processed meat products. It can be used in all stages of meat production – from checking incoming raw material to final product control. Read more

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