Quality Control Solutions for Ground Meat & Patties
Whether formed into a patty, rolled into a ball, shaped into a nugget, crumbled into bite-sized pieces, or produced into any other form, ground meat is a versatile food product with many different applications. However, there is a lot that goes into managing quality and consistency of ground meat – from controlling fat content, seasoning, and other parameters, to ensuring consistent product appearance and texture from batch-to-batch. Lab, at-line, and on-line analysis technologies from KPM provide critical data to companies that process ground meat need to help manage quality throughout production.
Moisture & Compositional Analysis of Ground Meats
For many ground meat products, exact data on the product’s fat-to-lean ratio is critical to the consumer. For the producer, accurate and rapid measurements of fat content allows production lines to run closer to target specification, minimizing lean giveaway and lowering raw material costs. But that is not the only compositional parameter factoring into the overall quality of ground meat. Aside from fat, NIR technology also evaluates moisture, protein, collagen, and more.
Vision-Based Quality Control Solutions for Meat Patties
Product appearance is an important factor that influences a consumer’s decision to purchase your brand of ground meat over another. Whether analyzing raw meat for color and appearance or determining whether a processed ground meat product meets brand standards, at-line, in-line, or over-line vision inspection technologies help take the guesswork out of product inspection before packaging.
Common Ground Meat Products We Can Measure
- Burger Patties
- Chicken Patties