Current meat analysis methods, according to TFS, are time-consuming and do not produce full and accurate results, reflecting the true content of the ground meat. Even when X-ray and near infrared technology is used, only the surface content of the product is measured, which is when the E scan comes in to its own, the company added.
TFS marketing technology manager Rick Cash said: “Being off by as little as 1% can cost an operation thousands of dollars in wasted lean product over the course of a week. 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.”
According to TFS, the E scan analyser’s GMS technology has been designed to offer faster and more accurate test results than anything currently available. E scan lacks moving parts and optical sensors, but TFS said this does not prevent the accurate analysis of the ground meat travelling through the pipeline.
Cash added: “Ground meat is never homogenous; offline analysis is guaranteed to have sampling error. Because the inline E scan analyser provides measurements that are truly representative of the entire pipeline — not just random samples — inline analysis eliminates this error and gives processors the precise information needed to modify output in real time.”
TFS’ Thermo Scientific E scan in-line process analyser is said to provide ‘real-time’ fat protein and moisture percentage information through the use of guided microwave spectrometer (GMS) technology, which accurately meets industry specifications.
