FPE can undertake the fat analysis of 27.2kg cartons of beef to determine each carton’s overall chemical lean measurement.
Chemical lean measurement for beef cartons
Cartons of frozen beef can be sent to FPE for chemical lean (CL) testing. Our testing process follows specific steps:
- Meat is removed from the carton, leaving a naked frozen block.
- The frozen beef is cut into 40mm cubes.
- Cubed beef is mixed/minced through a 10mm grind plate
- The 10mm grind product is mixed/minced through a 5mm grind plate.
- Output from the 5mm grind plate is mixed/minced through the 5mm grind plate a second time.
- Ten 200g samples are taken from the minced carton.
- These ten samples are individually measured on the FOSS Meatscan NIR device.
- The operator confirms that samples have a maximum 1CL standard deviation. If this is not the case, the final 5mm mix/mince process is repeated.
- The carton CL measurement is the average of the ten samples measured.
Accurate chemical lean estimation helps meat processors adhere to ISO 1442 and 1443 regarding moisture and fat content of meat, and ISO 5725 regarding the accuracy of measurement methods and results.
We provide chemical lean measurement on a per-carton basis, with the costs depending on the number of cartons to be tested. To learn more or book chemical lean testing, contact our team on AU 1800 882 549
Frequently asked questions
What is the difference between chemical lean and visual lean?
Chemical lean (CL) is the ratio of lean red meat to fat in a sample of meat subject to a chemical test approved by AUS-MEAT Limited (in Australia). Chemical lean is more accurate than visual lean (VL), a visual assessment of lean red meat to fat visible on a sample cut.
How do you calculate chemical lean?
Chemical lean content is calculated as CL = 100 – (% fat).
