FOSS announces MeatMaster II, a second-generation X-ray analyzer that makes it easier than ever for meat producers to measure the fat content of entire batches of meat and at the same time check for foreign objects.

The new MeatMaster comes after 10 years of supplying X-ray analysis to the meat industry with over 100 installations of the 1^st generation MeatMaster at major meat producers around the world. Typical payback time has been found to be less than a year and case studies show savings of at least around $3000 per day.  The savings are made through the more rational use of raw materials with the continuous X-ray test results helping producers to get exactly the right fat/lean mix in their products. This leads both to improved yield and more consistent quality. 

Smaller and smarter
The new MeatMaster II has the same renowned accuracy as the MeatMaster I, but is half the length of the original unit and thereby easier to integrate as an ‘in-line’ analyzer in production plants.

All aspects of the instrument have been fine-tuned. Installation can be completed in a day using a supplied calibration and with local support from FOSS experts. New software options supplied as standard include multi-language interfaces and process control software for fully automated control of batches.  The IP69K unit is robust and designed for easy cleaning and maintenance.  For example, the belt can be removed for cleaning in less than two minutes.

FOSS meat market manager Poul Erik Simonsen said:  “Around 90% of the major meat producers in the world are now using MeatMaster and this new smaller, high performance unit makes X-ray analysis in the process more accessible than ever. This is a great opportunity for meat companies to get full control of the fat content in their products. Now is the time for everyone to get into in-line fat analysis.”

From trimmings to joints
The MeatMaster II offers meat producers a complete picture of all the meat passing through production.  With a capac­ity of up to 38 tons per hour for analysis of raw meat, the MeatMaster can measure fat content; determine the weight and even scan for foreign objects.

 X-ray technology allows scanning of 100% of all meat, regardless of the size of the pieces and whether they are fresh or frozen; packed in sealed plastic or cardboard boxes. Typical uses include control of fat content in raw meat trimmings to avoid lean meat giveaway and batch standardization for production of processed meat products. Innovative software also allows automatic grading of pork belly cuts for bacon production or selection of pork legs for dry ham production, which in this case, helps to improve the expensive ham-drying process resulting in reduced wasted products.