QC starts with lean/fat analysis, low-temperature processing
1979
Miller, Robert C. | Forwalter, John
Accurate lean/fat analysis of each batch of ground meat used by a Cleveland company is required by narrow profit margins. To eliminate a 4-hour laboratory delay, a batch-type lean/fat analyzer was purchased. A sample is taken from the initial batch, analyzed, and returned to the mixer, where temperature is controlled at 30-32 degrees F. The batch is then delivered to the patty-forming machine. Each batch of the special low-fat burger mixture is checked by the line supervisor for fat content, obviating necessity for a laboratory. Strict quality control of processing temperature and fat content extends shelf life and avoids process freezing. The portable lean/fat analyzer is easily cleaned and has been designed to meet USDA standards for production room equipment in federally inspected poultry and meat facilities.
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