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:
- Soxhlet – Ether extraction method
- Babcock – Acid digestion method
- Foss-let – Specific gravity of extract method
- Anyl-Ray – X-Ray absorption method
- Microwave – Moisture determination
- MQ27 – Chemical Lean Meat Analyser
- FOSS MeatMaster™ X-Ray CL Analyser
- Foss FoodScan™ NIR CL System
- CEM Smart Trac - Fat & Moisture Analyser
- Smiths Detection Eagle™ Carton FA
Eagle’s Fat Analysis Systems are the ideal tool for inspection of meat for chemical lean determination.