On-line, proximate analysis of ground beef directly at a meat grinder outlet.

@article{Isaksson1996OnlinePA,
  title={On-line, proximate analysis of ground beef directly at a meat grinder outlet.},
  author={Tomas Isaksson and B N Nilsen and Geir T\ogersen and Robert P. Hammond and Kjell Ivar Hildrum},
  journal={Meat science},
  year={1996},
  volume={43 3-4},
  pages={245-53}
}
The fat, moisture and protein contents of ground beef were determined on-line by a diffuse reflectance near infrared (NIR) spectroscopy instrument at the outlet of a meat grinder. Beef samples in the range of 6.2-21.7% fat, 59.6-72.9% moisture and 18.1-20.7% protein were studied. Calibrations from samples ground with hole diameters of 4, 8, 13 or 19 mm in… CONTINUE READING