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Standardised fat content makes dried sausage production predictable

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.

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