|
Some Advice on using the Meat Fatmeter on Processed Meats… |
Question
Some Advice on using the Meat Fatmeter on Processed Meats…
Answer
The Fatmeter does not necessarily require to have a dedicated product specific calibration. It is easy to create your own "ERROR TABLE" without going to the expense of a dedicated calibration.
The Fatmeter is portable, and its advantage lies in its' ability to monitor large numbers of samples rapidly and non-destructively. Thus checking Specification, Sample homogeneity, Product uniformity…day-to-day, hour-to-hour, if need be.
How to create the Error Table…
The example below illustrates the results of using the Fatmeter and then comparing with traditional laboratory methods. We have prepared graphs of the data. The graphs allow you to see, at a glance…FOUR important factors…and allows the operator or quality control department the ability to monitor the following…
- Product uniformity…hour-to-hour, day-to-day.
- Sample variability from batch-to-batch, sample-to-sample.
- Product is within specification requirement
- Screen the production process at various points in the factory
The trend lines on the graphed results allow you to assess the value of the variance between your existing lab method and a chosen calibration setting on your Fatmeter. We have shown below TWO examples of different types of sausage mix, measured using a Meat Fatmeter on our UK " General Sausage" calibration. The samples were then sent to the laboratory for analysis, and the results of the Fatmeter were compared to the Babcock Laboratory results.
By charting the results of the two methods ( it means that you can compare the Fatmeter results with any system currently in use within your facilities), the operator can readily prepare an "Error Table" and thus continue to use the Fatmeter for monitoring and measurement of any of their processed products.…without going to the expense of a dedicated calibration.
|
