Why automation makes perfect sense for meat testing?

Reliance on manual work is an increasingly big issue for meat producers. In this blog post, we take a look at routine analysis and ways to:



• Get more result from a single sample for reduced manual work for labelling
• Install and run analysers without manual steps required from onsite personnel
• Reduce the number of analytical solutions
• Use automation software for more effective fat standardisation

Multi-parameter tests – just place sample and step back

Modern near infrared (NIR) analysers can provide a wealth of valuable data from just one test taking less than a minute. Not only is it faster than using external laboratory services, there is no handling and administration of samples involved. For instance, a burger production plant in Italy is making good use of the FOSS FoodScan™ 2 meat analyser to get all the twelve results required to comply with European Union labelling standards with minimal staff and handling involved.

A sample is taken from production and placed directly in the instrument which then displays the results on screen and ready for print if required. See the video report:

Perfect analytical performance everywhere with remote control

Throughout the food industry, connectivity is becoming increasingly important for analytical operations. For instance, analysers placed at different production sites can be connected to a master control centre. They are then administrated by a central team which effectively avoids the need for specialized staff at each plant to operate the analyser.

At the same time, monitoring analysers via networking software allows for automatic backup of data for traceability while networking capability gives FOSS the possibility to provide instrument performance reports on a monthly basis. Such reports monitor the health and performance of your analyser, which, in turn, ensures top performance and maximum uptime.

Colour is an increasingly important quality parameter for meat producers, but measurement typically requires a separate item of equipment and more sample handling. But what if the existing capability of near infrared food analysers can be exploited to measure colour simultaneously with compositional parameters such as protein and moisture?

Increasingly powerful analytical solutions such as the FoodScan™ 2 can provide both colour and compositional analysis simultaneously. This is achieved by combining the optimal method for measuring colour (reflectance in the visual range) with the method required for compositional analysis (transmittance in the infrared range) in a single unit. No additional handling of the sample is required with results for colour delivered at the same time as other results.

Standardising fat content of batches according to predefined targets can be time-consuming and labour intensive. Batch standardisation software for the FoodScan™2 makes it easy while freeing up time and increase productivity. Based on input from the analyser, users get directions for adjustment of recipes, making it much simpler and quicker for operators to get standardisation just right every time. The automation software also makes it possible for one person to run several batches at a time to support multiple production lines.

Among other things, each recipe includes information about the target fat %, the batch volume and the two types of raw material required for reaching the batch fat target.

See our guide to the advantages of touch screen testing for automatic batch standardisation according to fat content.