Measurement Recommendations

NATURAL & PROCESSED MEATS – MINCED / GROUND

Fatmeter measurements taken around the 300 gm sample, representing fat content of all 300 gms

  • RANDOMLY SELECT APPROXIMATELY 300gm FROM A BATCH OF THE PROCESSED MEAT ( the Fatmeter gives best results for grind sizes of 3 mm to 8 mm… greater variability is experienced on coarse grinds).
  • SQUEEZE AND MOULD SAMPLE IN HANDS TO REMOVE ANY AIR CAVITIES, THEN FORM INTO A BALL AS SHOWN BELOW (always ensure a minimum thickness of 50 mm).
  • PLACE SENSOR HEAD ON SAMPLE, APPLY FIRM PRESSURE THUS ENSURING THAT THERE ARE NO AIR CAVITIES IN THE SAMPLE UNDER THE SENSOR HEAD.
    meatfatmeter_measurements1
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, BEFORE RELEASING THE ‘READ’ BUTTON (it is very important to ensure that the ‘Read’ button has been released… before removing Sensor from the surface of the sample)
  • TAKE ALL EIGHT READINGS AND THEN NOTE THE AVERAGE READING ( it is normal to experience wide disparity in the individual readings, especially in a coarse grind… The automatically displayed average will be recorded in the memory of the Fatmeter for later downloading, and represents ALL of the 300 gms sample).
  • PRESS THE RESET BUTTON (You are now ready to take the next set of readings)

Preparing samples for measurement by chemical laboratory method

Please prepare the samples for analysis, as follows…

  • ALWAYS ENSURE THAT THE ENTIRE SAMPLE MEASURED BY THE FATMETER IS SENT TO THE LABORATORY FOR PREPARATION AND ANALYSIS ( where a rigorous comparison is required, then it is necessary to ensure that the laboratory personnel are fully aware of preparation requirements)
  • ALWAYS MACERATE THE ENTIRE 300 gm SAMPLE MEASURED BY THE FATMETER FOR 2 MINUTES…. IN A BLENDER, TO ENSURE THAT THE SAMPLE IS THOROUGHLY BLENDED AND HOMOGENEOUS.
  • ONCE THE SAMPLE IS HOMOGENISED, REMOVE THE REQUIRED AMOUNTS FROM DIFFERENT PARTS OF THE PREPARED SAMPLE (As an example, 3 x 45gm portions should be taken for triplicate Foss-Let Chemical Lab Analysis)
  • THE FATMETER HAS BEEN CALIBRATED AGAINST FOSSLET CHEMICAL EXTRACTION METHOD ( an AOAC approved method, and will give the best correlation with the Fatmeter measurements)
  • THE FATMETER RESULTS CAN BE JUST AS EASILY CHECKED AGAINST OTHER TRADITIONAL METHODS ( however, please ensure that the methodology does give a fair comparison, and does indeed represent ALL of the 300 gm sample)

NATURAL & PROCESSED MEATS – HOMOGENISED

Fatmeter measurements taken around the 300 gm sample, representing fat content of all 300 gms

  • RANDOMLY SELECT APPROXIMATELY 300gm FROM A BATCH OF HOMOGENISED MEAT ( the blending process can introduce Air into the sample. It is best to compress the sample after blending, before taking readings with the Fatmeter.… greater variability is experienced on aerated samples)
  • SQUEEZE AND MOULD SAMPLE IN HANDS TO REMOVE ANY AIR CAVITIES, THEN FORM INTO A BALL AS SHOWN BELOW (always ensure a minimum thickness of 50 mm)
  • PLACE SENSOR HEAD ON SAMPLE, APPLY FIRM PRESSURE THUS ENSURING THAT THERE ARE NO AIR CAVITIES IN THE SAMPLE UNDER THE SENSOR HEAD.
    meatfatmeter_measurements1
  • TO ENSURE ACCURATE MEASUREMENTS, PRESS THE ‘READ’ BUTTON, AND ALLOW FATMETER READING TO STABILISE, BEFORE RELEASING THE ‘READ’ BUTTON (it is very important to ensure that the ‘Read’ button has been released… before removing Sensor from the surface of the sample)
  • TAKE ALL EIGHT READINGS AND THEN NOTE THE AVERAGE READING ( The displayed average will be recorded in the memory of the Fatmeter for later downloading, and represents ALL of the 300 gm sample measured)
  • PRESS THE RESET BUTTON (You are now ready to take the next set of readings)

Preparing samples for measurement by chemical laboratory method

Please prepare the samples for analysis, as follows…

  • ALWAYS ENSURE THAT THE ENTIRE SAMPLE MEASURED BY THE FATMETER IS SENT TO THE LABORATORY FOR PREPARATION AND ANALYSIS ( where a rigorous comparison is required, then it is necessary to ensure that the laboratory personnel are fully aware of preparation requirements)
  • ALWAYS MACERATE and BLEND THE ENTIRE 300 gm SAMPLE MEASURED BY THE FATMETER FOR 2 MINUTES…. IN A BLENDER, TO ENSURE THAT THE SAMPLE IS THOROUGHLY HOMOGENEOUS.
  • ONCE THE SAMPLE IS HOMOGENISED, REMOVE THE REQUIRED AMOUNTS FROM DIFFERENT PARTS OF THE PREPARED SAMPLE (As an example, 3 x 45gm portions should be taken for triplicate Foss-Let Chemical Lab Analysis).
  • THE FATMETER HAS BEEN CALIBRATED AGAINST FOSSLET CHEMICAL EXTRACTION METHOD ( an AOAC approved method, and will give the best correlation with the Fatmeter measurements).
  • THE FATMETER RESULTS CAN BE JUST AS EASILY CHECKED AGAINST OTHER TRADITIONAL METHODS ( however, please ensure that the methodology does give a fair comparison, and does indeed represent ALL of the 300 gm sample)