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Dried sausage production made predictable with X-ray analysis

Dried sausage production made predictable with X-ray analysis

Dried sausage production made predictable with X-ray analysis
By Richard Mills
Making dried sausage and salami has never been easier now that X-ray fat analysis is on the scene. See our one-minute video report on how the drying process has been made more predictable and cost-effective at the Clai cooperative in Bologna, Italy. At the same time, the MeatMaster X-ray analyser also helps to protect the famous quality of Clai products.

Standardized sausage and salami drying with X-ray fat analysis, Clai Cooperative, Italy

Clai products are made using carefully selected cuts sourced from local Clai cooperative farms
All batches are measured for fat content and weight with the FOSS MeatMAster II X-ray analyser and simultaneously checked for foreign objects. Continuous measurements are used to standardise fat content in sausage and salami products. Quality is made consistent and, most importantly of all, the standardised fat content improves economy in the drying and curing process.

“Standardising the fat content also standardises the drying phase. We can save weight loss and we can reduce the ripening phase.” Rudy Magnani, Plant Manager, Clai
 

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