New fat testing method for manufacturers

Posted by Editorial on 3rd July 2008

Food manufacturers are to gain access to a new analyzer, which can efficiently determine moisture and fat levels in meat products.

CEM Corporation, a leading global provider of laboratory instrumentation, has announced that AOAC International, a non-profit scientific association, has approved Official Method 2008.06, which utilizes microwave energy for direct moisture analysis and Nuclear Magnetic Resonance spectrometry (NMR) to determine fat content in raw and processed meat and meat products.

The CEM SMART Trac reportedly provides an accurate, direct measurement of fat content while also being a safer and easier-to-use alternative to other methods, as it does not require hazardous chemicals or constant calibration.

Determination of the moisture and fat content of meat products is commonly performed for raw material acceptance, in-process control, pricing, quality assurance and regulatory compliance. This new method, using SMART Trac which is already in widespread use in this industry, will allow companies to rely on it as an environmentally responsible method instead of traditional tests that utilize hazardous chemicals, according to CEM.

CEM is seeking to expand their range of laboratory products and the release of the fat analyzer follows last year’s launch of a protein analyzer that provides accurate measurements in two minutes. Michael Collins, CEO of CEM, claimed the technology was a major advance in food science and would provide manufacturers with much needed technology improvements. “In this era of global resourcing and production, food manufacturers have realised that it is more important than ever to ensure the safety and integrity of their products,” he reported.