Analyzer now offers fat, protein data for meat items
BakingBusiness.com, July 11, 2012
by Jeff Gelski

MINNEAPOLIS – The Thermo Scientific E scan in-line process analyzer is now available for ground meat applications, according to Thermo Fisher Scientific Inc. The analyzer provides fat, protein and moisture percentage information. 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% 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.”