Calibration Setting – Salami

Description

Please Note:
• Natural calibration: Natural meat muscle, straight from the animal, with NO additives.
• Specialist calibration: Produced from ONE Meat Processor’s manufactured product, including standard additives.
• General calibration: Produced from averaged results of manufactured product from more than one manufacturer / processor.

In order to obtain accurate results, it is recommended that a 250 – 300g sample is used. Eight readings are taken from around the sample and the meter will then display the average fat content, representing the entire sample.

Measurement Methodology & Terms
Directly on meat:
Measurements should be taken by placing the meter directly in contact with the surface of:
• A piece of whole meat or,
• A sample of meat product that has been minced or ground (recommended 3 – 8 mm grind)
Through the skin:
Measurements should be taken by placing the meter directly in contact with the surface of…
(1) Sausage skin (usually a collagen based skin).
(2) The skin of small animals, e.g. Chicken, Rabbit, etc.

Please note:
Use of the Fatmeter to take measurements through the skin of large animals, such as Cattle, is not recommended, mainly due to the thickness of subcutaneous fat layer under the skin. This fat layer prevents
optimum penetration of transmission measurement into the muscle flesh of the animal, affecting the accuracy of measurement of the fat content contained in the underlying muscle of the animal.