| 摘要 |
A method and apparatus for determining the lean meat to fat ratio in meat products is set forth. Using microwave spectrometry, the lean/fat ratio of unground meat is determined at a time in the meat fabrication prior to actual grinding of meat. The figure is a graph indicating guided microwave spectrometry for ground beef of four major grades of fat content which are commonly found in retail stores. The present invention permits accurate determination of lean-to-fat ratios in a manner that eliminates the conventional necessity of regrinding ground beef to achieve a desired lean-to-fat ratio. The present invention can also be utilized to determine the quality of meat cuts in meat processing lines by using microwave spectrometry to determine marbling, extent of fat trim, etc. |
