应用领域

肉饼与绞肉

绞肉与肉饼的质量控制解决方案

无论是制成肉饼、肉丸、鸡块、碎肉，还是其他任何形态，绞肉都是一种应用广泛的食品。然而，绞肉的质量与一致性管理涉及诸多环节——从控制脂肪含量、调味料及其他参数，到确保各批次产品外观和口感的统一。KPM 提供的实验室、产线旁及在线分析技术，能为绞肉加工企业提供关键数据，助力其全程把控生产质量。

对于许多绞肉产品而言，精确的瘦肉率数据对消费者至关重要。对生产商来说，准确且快速的脂肪含量测量能让生产线更贴近目标规格，从而减少瘦肉浪费并降低原材料成本。但脂肪并非影响绞肉整体质量的唯一成分参数。除了脂肪，近红外（NIR）技术还能评估水分、蛋白质、胶原蛋白等指标。

Table 1
Constituent	Why It's Analyzed
Moisture	Water content in meat varies by the type of cut. Too much water or moisture in product can lead to bacteria or mold growth.
Protein	Protein is an important nutrient for building human tissue and providing energy. Different types of ground meat have various levels of protein.
Fat	Fat content in meat products is vitally important to consumers.
Collagen	Collagen content directly impacts meat texture and tenderness.