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10 Commonly-asked Questions about Red Meat Inspection – PART 2

Food & Beverage

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6. What are the benefits of installing a trim management system in a red meat plant?

Slaughterhouses and abattoirs face two main challenges. The first is making sure that the red meat they supply to their customers is safe for consumption and free from contaminants. The second challenge is ensuring that it meets customers’ expectations in terms of its weight and fat content. The fat content of red meat is variable, even well-trained butchers with a keen eye who have been in the industry for many years could be off by 3 or 4% or perhaps even more. For slaughterhouses who have a significant volume going through their factory that could equate to a significant amount of money. With a fat analysis inspection system, possibly,  as part of a trim management system, slaughterhouses and abattoirs can pack their meat to a tight specification, plus or minus 1 CL, and to a specific weight plus or minus 1 to 1.5%. This enables them to supply exactly what their customers require, and gives added reassurance that red meat is safe and free from physical contaminants.

>>> Have a look at our trim management systems solutions

7. What is recipe management?

Recipe management is the name we use to describe a range of solutions that allow meat processors to measure the fat content of the meat they use to produce their processed meat products to an exact recipe target, despite the natural variation in fat content of the raw materials material being used. What this means is a meat processor can understand the variability in their raw materials and how to combine them to meet their recipe target, but at the lowest possible cost. Recipe management can also help to optimize production by linking the production line with a meat processor’s business processing system.

>>> See our recipe management systems for the meat industry

8. How can fat measurement solutions help sausage and hot dog manufacturers increase profitability?

A fat analysis inspection system is capable of telling a sausage or hot dog producer what the actual fat content is of the raw material that’s going through production, as well as its weight, and whether or not it contains any contaminants. Knowing the weight of the raw material, along with its fat content, allows manufacturers to think about how to produce a consistent final product at the lowest cost possible. In addition, by removing any physical contaminants, the system gives added peace of mind that products are safe for consumption.

>>> Visit our x-ray technologies and fat analysis solutions for sausage and hot dog manufacturers

9. Where in the production line should burger manufacturers introduce an x-ray meat inspection system?

There are a few different areas in a burger manufacturer’s production where an x-ray inspection system can be introduced. A fat analysis inspection system can be placed at the start to help manufacturers optimize their production, as well as identify any possible foreign contaminants that may be in the raw materials they’re using. Additionally, further down the line, perhaps in line with their Hazard Analysis and Critical Control Point (HACCP) plan, x-ray systems can be introduced to check if any additional foreign contaminants have been introduced. Red meat inspection systems can also be installed at the end of production, once the burgers have been packed. As well as detecting contaminants, installing an x-ray system here can provide additional quality assurance by simultaneously measuring the weight of the final product, and/or confirming that each pack contains the correct number of burger patties and that the burger patties have the correct shape.

>>> Discover our how safe is x-ray inspection of meat

10. What do supermarkets expect from a packaged meat supplier when it comes to product safety?

Supermarkets expect all their suppliers to ensure that the meat products they’re selling are safe for human consumption. X-ray technology for meat inspection is excellent at identifying contaminants in a wide range of products and packaging materials, and what supermarkets will be looking for is that their suppliers have the appropriate inspection techniques and technologies in place to identify whatever contaminants may or may not be there. With all the data from the various x-ray inspection systems that are installed in the supplier’s production line, the supplier can demonstrate to the supermarket that the appropriate level of scrutiny/inspection has been carried out, thus providing reassurance that the products on retailers’ shelves are safe for consumption.

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