In the past, fat analysis during the mixing and blending process was determined by a “butcher’s eye.” Procedures have certainly progressed since then, with producers using X-ray and infrared scanners, and now dual-energy X-ray technology.
“The goal is to make the fat content in the finished product as consistent as possible,” says Lynn Knipe, Ph.D., extension processed meats specialist, associate professor in food science and technology and animal sciences, Ohio State University, based in Columbus, Ohio. “The more homogeneous the blend and fat ratio, the more advantageous for consumers.”