Continuous quality control in meat production: Fully automated inline fat and protein analysis for processed meat products 

Following the preparation of the meat mass, the content of fat, protein, and moisture tends to fluctuate significantly. Traditional laboratory analyses fail to provide timely insights, meaning process adjustments often occur too late or not at all. For subsequent processing steps, however, it is crucial to determine the exact chemical composition directly within the running process to deliberately add binders or additives and optimally control the forming process. Without real-time transparency, manufacturers risk quality losses, high reject rates, or costly rework.

• In-line Process Integration (Pipeline Monitoring): A robust contact measuring head was installed directly onto a pipeline utilized for the further processing of the meat mass. This sensor continuously and in real time records the exact fat, protein, and moisture content of the moving material.
• Proactive Feedback Loop: The generated inline data is fed directly to the plant operator and control system, providing immediate visibility into which additives or admixtures are necessary to impart the ideal consistency and precise product properties to the meat mass.

• Direct process intervention without waiting times: Elimination of production delays caused by lengthy off-line laboratory testing through seamless, real-time monitoring directly inside the pipeline.
• Efficient product adaptation: Fast and precise dosing of additives and binders to guarantee consistent product quality across every batch.
• Prevention of rejects and rework: Proactive avoidance of out-of-specification batches and expensive post-production corrections through continuous inline quality control.

We support equipment manufacturers, system integrators, and food processors in the meat industry in implementing spectroscopic inline and online analysis.