Factors Affecting Results

The results obtained with the Meat Fatmeter can be affected by various factors:


The operator of the equipment must use the instrument in a consistent manner and follow the guidelines set out in this handbook and appendices. Take care that:-

  • The sensor head is fully in contact with the sample or specimen prior to taking a reading and not at an angle to the surface. Should the sensor head NOT be fully in contact with the meat product, the Fatmeter may display a high, erroneous reading.
  • The sensor head is clean and no excess oil or water is present.
  • The sensor head is not removed from the meat product before releasing the “Read” measurement button.
    • Samples/Specimens

      Where possible, follow diligently the guidelines within the handbook and appendices. It is possible to use the Fatmeter on meat products other than those for which the instrument is calibrated, and in different ways, however, the results obtained will not necessarily be accurate. They should allow, however, reproducible results which may be used as a basis for calibration or measurement.

      Where wholly consistent results are required, then the procedures as laid down in the Measurement Charts supplied, must be adhered to, or, in the case of a different meat product, a specific calibration obtained from Distell.

      Please ensure that:

      • the specimen / sample has been prepared as per guide lines, and that the constituents of the meat product have not been artificially changed. Where the composition of the product has been changed from the natural state, then, for really accurate results a specific product calibration must be used.
      • the specimen / sample is NOT dehydrated. As the Fatmeter is actually measuring the water content as part of the measurement of fat content, it is important that the specimen has not been allowed to dry out / dehydrate.
      • Where product has been frozen, it must be allowed to thaw / defrost completely before taking measurements.