Knowing the composition before the forming step
A poultry meat processor produces mechanically separated meat (MSM) as the basis for further processed products. After the meat mass is prepared, its fat, protein and moisture content can fluctuate significantly. The processor needed to know the exact composition within the running process, so binders and additives could be dosed correctly and the forming step controlled.
Laboratory analysis could not deliver this. By the time results were available, the meat mass had moved on, and adjustments came too late or not at all. The consequences were quality variation, rejects and costly rework.
The measurement therefore had to work directly in the pipeline, meet hygiene requirements and fit into an existing plant with limited space.
A hygienic sensor head directly on the pipeline
Polytec installed a compact contact sensor head in hygienic design directly on the pipeline that carries the meat mass to further processing. It records the fat, protein and moisture content of the moving material continuously and in real time.
The data goes straight to the plant operator and the control system. Operators see immediately which additives or binders the current meat mass needs to reach the target consistency and product properties.
Why the processor chose Polytec
Three points made the difference. The compact sensor head in hygienic design was adapted to the pipeline and fits even where space in the existing plant is tight. Open software and interfaces connect the measurement to the existing process control system. And Polytec supported the method development for the chemometric models.
Additives dosed during production, not after the lab
The processor now sees the composition of the meat mass while it flows through the pipeline and can react immediately instead of waiting for lab results.
- No waiting times: process decisions no longer depend on off-line lab tests
- Precise dosing: additives and binders are adjusted to the actual composition of each batch
- Fewer rejects: out-of-spec batches and rework can be avoided through continuous inline control
Want to measure fat, protein and moisture directly in your process? Let's talk about your application.