Question

Does temperature affect the performance or results achieved using the Fatmeter ?

Answer

Provided that the Meat product being measured with the Fatmeter contains no ice crystals, temperature should have no significant effect. Where the Meat product does contain Ice Crystals, the Fatmeter will tend to over-read the Fat Content level….this is due to the Microwave system being unable to measure the water in the frozen state, thus interpreting a lower quantity of water in the meat ….than is actually the case.

• We have found that fresh minced meats cooling to –2°C normally do not contain ice crystals…and can be measured as normal.
• We have found that frozen meats will still contain ice crystals, even as the sample temperature begins to rise above zero. It is therefore quite important to allow recently defrosted samples to temper in an ambient temperature of between 5-10°C. This will ensure that the ice crystals have fully dissolved.
• We have also found that minced meats, stored at or above 10°C, can suffer moisture loss over a period of time, and can create a variance from the Fatmeters’ Natural Meat Calibration.
• For consistent, wholly accurate results, the operator should ensure that the Meat or Meat Products are measured at the same ambient temperature on a daily basis….within a temperature range of 0 – 10°C .