How to standardise batches of meat with the MeatMaster II

Process analysis of animal rendering products is securing more protein content in petfood.

A new video equips meat producers to make the right choices when acquiring an X-ray solution, including an in-depth look at why accuracy is so important.

The measurement of meat trimmings directly in production can prove a smart move as quality meat suppliers, Böseler Goldschmaus, discovered after integrating an in-line fat analyser into the slaughterhouse process. Professional support made the installation straightforward and the benefits soon began to roll in including reduced customer claims, product competitiveness, increased capacity and three-digit savings in raw material every day.

Interview on the value of rapid tests for the improved production of sausages.

Have you heard about X-ray fat analysis of meat, but still wonder about the real value. This video equips meat producers to make the right choices when acquiring an X-ray solution, including an in-depth look at why accuracy is so important and how just a slight improvement in measurement accuracy can yield thousands of dollars or euros per day.

See how X-ray analysis is used in cutting and de-boning for standardisation of raw pork materials giving savings of around 700 Euros per day and an estimated payback time of less than 18 months.

See the MeatMaster in action and learn how Birchwood Foods are taking advantage of high-accuracy fat analysis to improve production economy.

See how the MeatMaster™ measures fat content in portions of beef trimming for automatic sorting into batches according to predetermined fat content.

This video animation explains the benefits of automatic sorting for bacon producers such as; objective grading of cuts, foreign object detection, outstanding accuracy and savings on labour.

An animated guide to using in-line X-ray for rapid and objective sorting of pork bellies on the production line.

An animated guide to using in-line X-ray for rapid standardisation of meat batches on the production line.

An animated guide to using in-line X-ray for rapid standardisation of meat batches for sausage production.

Learn how in-line X-ray analysis of trimmings is helping Vion in Germany to run different fat/lean strategies for improved quality and customer service.