What Methods Are Used to Measure Chemical Lean?

Chemical Lean (CL) is defined as the amount of lean red meat compared to the amount of fat in a sample of meat.

There are a variety of different sampling and testing methods used across the meat industry to determine this ratio, such as the Soxhlet method, Anyl-Ray & NIR/NIT methods, but none of these are as efficient or effective as Eagle’s Fat Analysis system.

Soxhlet is the most commonly used method, but his method is an off-line test on a small sample, it is not nearly as comprehensive as using one of Eagle’s state of the art x-ray inspection systems.

According to Aus Meat Ltd - the group responsible for establishing and maintaining national industry standards for meat production and processing - there are 10 accredited methods for measuring chemical lean:

  1. Soxhlet – Ether extraction method
  2. Babcock – Acid digestion method
  3. Foss-let – Specific gravity of extract method
  4. Anyl-Ray – X-Ray absorption method
  5. Microwave – Moisture determination
  6. MQ27 – Chemical Lean Meat Analyser
  7. FOSS MeatMaster™ X-Ray CL Analyser
  8. Foss FoodScan™ NIR CL System
  9. CEM Smart Trac - Fat & Moisture Analyser
  10. Smiths Detection Eagle™ Carton FA

Eagle’s Fat Analysis Systems are the ideal tool for inspection of meat for chemical lean determination.