Question

We are having accuracy issues with ground beef with fat content of 30 percent. Any thoughts on improving these tests?

Answer

1. Each day, before measuring on Meat Product, check the Fatmeter on Check Pad and that values are correct
2. For Minced / Ground Beef use the BEEF-1 Calibration Setting
3. For Beef Emulsions, use the BEEF-2 Calibration Setting (MRM, MDM, etc.)
4. For normal ground product… Always use a sample size of… 250 – 300 gms, in a burger shape, with a minimum thickness of… 25 mm
5. Always take measurements from different parts of the sample, so that the sensor has covered most of the surface area, and will then provide the best representative accuracy of the whole sample.
6. Take FOUR measurements on the top surface at different locations, and FOUR measurements on the flip side, at different locations ( a total 8 measurements…this will give best accuracy)
7. You will find that the 8 individual measurements will have different fat contents… this illustrates the uniformity, and consistency of the ground beef product