How Meat Processors Can Gain Advantages With Fat Analysis Technology

By David Farmer, North America Fat Analysis Specialist

Fat content or chemical lean (CL) as it is commonly known is one of the most important parameters to control in the meat industry; it is important for manufacturers of raw meat such as cutting and boning plants, as well as for manufacturers of processed meat products.

This white paper discusses CL and its significance to meat processors, before exploring several current methods of measuring CL and their applicability for current market pressures.

After highlighting a number of inadequacies with these methods, it shows how fat analysis has advanced and looks at Dual Energy X-ray Absorptiometry (DEXA) technology – a technology that is fast becoming the global standard for CL measurement.

Focusing on the benefits DEXA affords meat processors, this paper incorporates real-life examples illustrating how the technology has given a New Zealand burger manufacturer (grinder) unprecedented fat management capabilities. Please note that this white paper is specifically aimed at meat processors (users of meat trimmings). A separate white paper is available which looks at the benefits of fat analysis to plant and quality managers of slaughterhouses.