Fat Percentage - Articles and news items
Issue 4 2012 • 17 September 2012 •
Sophisticated food studies rely mainly on chemical techniques which reveal only a few and often isolated aspects of a sample. As the focus of food science concentrates more on a whole system, like dynamics of lipid components or water in various types of food, more detailed information of these structures is needed. Nowadays it is not sufficient to get information only about the content of a solution or the amount of fat or water in a food sample. Scientists analyse micro- and macrostructures in e.g. chocolate or dairy products or the migration of lipids or water during food processing or storage. The goal is to improve quality, stability and durability of food. Also, subjective properties such as texture and taste are very important.
Issue 1 2012 • 5 March 2012 • Jens Petter Wold, Nofima AS
In the meat industry, the profit margins are small and profitability depends on optimal utilisation of the carcasses. From slaughter to final product, the industry controls much of the production according to certain quality criteria such as muscle quality, fat and connective tissue content. One of the main products from the pork and beef deboning plants is batches of meat trimmings, which are valued by fat content; the lower the fat content, the higher the purchase value. As much as 60 per cent of the beef carcasses and about 45 per cent of pork carcasses ends up as trimmings. Improved industrial control of fat content in these batches would substantially add to profitability for many companies.
Industrial practice today is that the workers in the processing line adjust their cutting, based on training and experience, to reach target fat per cent in the batches. They manually sort the trimmings to make batches of typically 14, 18 or 24 per cent fat. However, this is a difficult task and large deviations from target fat content are common. This has led to the development of automatic monitoring systems for fat in the meat. At least three different measurement principles are in use today. The systems are based on non-invasive techniques such as microwaves, X-rays or near-infrared spectro – scopy (NIR)1. These systems are used to check that the target fat content of the batches is correct. The microwave and NIR systems usually require that the meat is ground before measurement. Many customers prefer intact meat trimmings for further processing since this product is supposed to have better technological quality than ground beef.
ABF Ingredients ANDEROL EUROPE BV Avantes Berndorf Band GmbH BIOTECON Diagnostics GmbH Cargo Oil AB Elea GmbH Engilico FUCHS LUBRITECH GmbH GLOBALG.A.P. Foodplus GmbH InS Services (UK) Ltd IONICON Analytik GmbH JAX INC. JBT Corporation LUBRIPLATE Lubricants Company NSF International Ocean Optics PCE Instruments UK Ltd R-Biopharm Rhone Ltd Stancold SteriBeam The Tintometer® Group Thermo Fisher Scientific TOMRA Sorting Food Uhde High Pressure Technologies GmbH Verner Wheelock Vikan UK Ltd