Question

Can we use the Fatmeter to measure processed Meats, even although the Fatmeter is not specifically calibrated for that product ?

Answer

Yes, you can…let us explain…there are TWO categories of meat calibrations:

Calibrations for Meats in the natural state

Pork, Poultry, Beef, Lamb, Reindeer, Venison, Horse & Pony, etc. The natural meat calibrations are universal, and do not change significantly around the world. The one set of calibrations are sufficient.

Calibrations for Processed Meats

Artificially changed from the natural state, eg. Hamburger, Beefburger, Sausage, Salami, MRM Meats, etc.

The processed meats are different. Everyone has their own individual recipes, with varying amount of spices, fillings, added water, binding agents, and other food additives. Therefore it is not possible to produce a universal calibration for each type of processed food product. All we can do is create a General Product Calibration by taking an average of different manufacturers samples, and combining the data. The accuracy achieved using the Fatmeter will vary between individual companies, depending on the type and quantity of food additives combined with the Natural Meats.

Distell can, of course, carry out a specific product calibration for a specific recipe, and thus monitor accurately the fat content variances encountered. However, when you consider that any one processor may have up to 300 different recipes, then it becomes impractical to carry out individual recipe calibrations…especially if we were to charge for each recipe required. .

The answer is simply to use a General Product Calibration..such as… General Sausage. The operator can then log all of the results achieved using the Fatmeter on that particular product mix for perhaps the first 1-2 weeks, then carry out a series of laboratory analysis on the samples. This will allow the creation of a graphed "Table-of-Error", such as the charts shown below. Very quickly, the company / operator can monitor the specification of the product, by allowing for this "error factor".

Of course, it is necessary to compile a reasonable number of data samples, preferably reflecting the extremes normally encountered for that product…from the very low fat content, to the very high fat content levels. This will ensure a good spread, and allow a clear picture of trends.

Thereafter, the Fatmeter can be used to accurately monitor the day-to-day quality and uniformity of that product, and allow rapid reaction, where product variances are encountered. This procedure can be adopted for most of the companies processed products.

The clear message is…

• The Fatmeter does not necessarily have to contain a dedicated calibration for each and every processed product. Simply build up a library of " Error Tables" for each product, and apply the error factor accordingly.
• The Fatmeter is a quality monitoring tool, giving the operator the ability to check one days' production against the next day. If the results are the same…day-to-day, then the specification is correct…if there is a variance from one day to the next, then this will be clearly highlighted and allow for investigation at an early stage.
• Where there is a requirement for a dedicated, truly accurate calibration for a processed product, Distell can prepare an accurate calibration for that product.