Least-cost formulation improves quality, saves 2-5 cents/lb
1979
Sudek, Jake | Snyder, William | Orman, Bernie | Robe, Karl
Rapid protein and nitrite analyzers, aided by a computer, offer quicker chemical analysis and improved laboratory control of key variables to a packer of meat products. Available meat ingredients are checked for fat, moisture, total protein, collagen and nitrites. Processes for each test are described and some are pictured. Results are fed into a computer which prints out least-cost formulas. As a result, purchasing and inventory controls are sharpened, and a savings of five to ten percent of total meat ingredient costs is realized.
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Эту запись предоставил National Agricultural Library