MFM-992

(Small Sensor)

MFM-992 has a smaller sensor head suitable for minced meats.

Buy Distell Meat Fat Meters & Accessories

Click on any of the products below to buy that particular product.

Try or Buy

If you would like purchase one or more of our Fat and Freshness Meters, you can do so through our worldwide distributor network, or contact us directly at our factory and head office near Edinburgh in Scotland if there is no distributor in your area.

We recognise that many people may prefer to evaluate our meters first, so we have a range of short term rental packages that allow you to get hands-on experience with Distell meters for a minimal cost.

You may prefer to purchase a meter in instalments over a longer period, in which case one of our long-term rental packages will be an ideal way forward.  Please contact us for more details.

Principal of Operation

The lipid content of naturally occurring fish and meat is related to the water content, and the measurement of one can serve to determine the other if the relationship is known. The Distell Fatmeter utilises this fact in establishing the fat content.

The instrument uses a microstrip sensor which is sensitive to the water content of the sample. Using stored calibration data the instrument converts the response of the sensor to a displayed percentage fat/oil content.

The principles of the method were defined after a number of years of research and development conducted by the Torry Research Station (TRS) of the UK’s Ministry of Agriculture, Fisheries and Food (MAFF) in Aberdeen, Scotland. Calibrations were obtained using large numbers of meat samples covering many species. Results of this work and other related research have been published in the scientific and technical press by staff of TRS. This instrument has been further developed by Distell.com. The Fatmeter is covered by various patents in several countries.

Update

The first models of the Fatmeter were supplied to customers within the fish and meat industry in July 1992. Since then the Fatmeter has become universally known and is in use throughout the world. Distell has received invaluable feedback from customers about the use of the Fatmeter in the field. This allows us to constantly improve and refine the Fatmeter and to give you hints and tips on its use. Also, we received numerous enquiries regarding the operation and accuracy of the Fatmeter, and how the results compare with the current, historical methods used in industry.

It would seem that the sampling and analysis procedures are far from standardised and varies from country to country, and even from company to company within these countries. Even where the same laboratory equipment is used, there are different sampling techniques apparent, which seems to give varying results.

We are continually revising and updating our User Manual to try and give customers as much information as possible. The User Manual should be treated as a guide. It is not fully comprehensive, but is provided simply to help you understand the Fatmeter, how it operates, and how to eliminate factors that may affect your results.

If, having read the user manual, you still have a query or a problem, please do not hesitate to contact our help desk at our UK address.

Accuracy of Results

The accuracy of the FATMETER depends upon the fat/oil content of the sample being measured and ranges from an uncertainty in the fat content of (+/-) 1% (95% confidence interval) at low levels to (+/-) 4% at very high levels (greater than 45%).

Therefore it is advisable that the operator follows the measurement methodology rigorously, and always takes readings as described in wall charts supplied.

Accuracy Guide

The results gained will allow the operator to take swift decisions regarding processing of the type of meat being measured.