Since 1932, Broger Metzgerei has produced meat specialties of high regional quality. Located in the western part of Austria and surrounded by high alpine mountains, the craft and high-quality meat from the region is central when producing traditional products like sausages, ham, and leberkäse following classical regional recipes.
The focus of the company is to optimize its production and at the same time secure that its products have the highest international standards. The production has invested in the MeatMaster™ II solution that has greatly improved the level of control in the pork sausage production. The raw materials for sausage operation are scanned and standardized with the MeatMaster to ensure that all products meet the highest product standards.
Leonhard Peter, Plant Manager at Metzgerei Broger explains “Previously, we checked randomly taken samples in an external lab and the samples were not always representative for an entire batch” he says and continues “Now, all raw materials for sausage production is scanned with a MeatMaster and the parameters are fat and foreign objects. The process is much faster and more accurate, and by being able to scan the whole raw meat, we have gained a much better consistency and improvements for both color during smoking and in the drying process. We have also been able to reduce the filling weight by 8% and the improved product consistency gives us a lot of positive feedback from our customers”.
100% control with x-ray
The MeatMaster provides an in-line measurement of chilled and frozen raw meat. The MeatMaster, using x-ray technology, scans 100% of the meat passing through the scanning area which secures optimal fat% control and detection of foreign objects.
The production at Metzgerei Broger processes between 2 to 2,5 tons of meat per day with the MeatMaster and even though this is only a small quantity when calculating the cost of the MeatMaster, Leonhard Peter is confident that it is worth the money. “Due to the MeatMaster, the weight of the filling material at Broger has been reduced by 6 to 8% compared to previously” Leonhard Peter says with confidence. “For anyone who emphasizes standardization, simplified processes and wants to exclude negative factors at the frontend of the entire manufacturing process, I can really recommend the MeatMaster for both smaller and bigger production plants.” See the full interview with Leonhard Peter from Metzgerei Broger here: