It is based on guided microwave spectrometer (GMS) technology and has no moving parts or optical sensors. It continually measures ground meat coming through the pipeline.
“Being off by as little as 1 percent can cost an operation thousands of dollars in wasted lean product over the course of a week,” said Rick Cash, marketing technology manager for Thermo Fisher. “That’s why it is critical for ground meat processors to have accurate, real-time information regarding their fat, protein and moisture content. The cost-effective E scan can give them that.”
