Smart 6 ProFat

The ProFat™ is a moisture, fat & protein meat analyzer. This system allows for rapid determination of fat, moisture, and protein content in raw and pre-blended meat. You can place this compact system at-line to support process control and cost-effective formulation.

The ProFat offers an economical solution with highly accurate and repeatable fat analysis, thanks to its ability to analyze the entire sample, providing more accurate results than near-infrared (NIR) techniques that only assess a small sample area. In contrast to NIR based methods, the ProFat analyzes an entire sample up to 5 grams.

Features of the moisture, fat & protein meat analyzer: 

• Accurate analysis of raw meat in 2.5 minutes
• Provides easy verification of in-line X-ray or NIR systems
• Does not drift (requires no method calibration)
• Implements least cost formulation
• Direct method that analyzes the entire sample
• Based on the application of AOAC 985.14

Moisture, fat & protein in raw meat and meat blends in 2.5 minutes

The SMART 6 ProFat combines microwave moisture measurement with data modeling analysis to rapidly evaluate beef, pork, chicken and turkey meat with superior accuracy and precision. The rapid analysis is ideal for process control to make blend corrections, release materials, and ensure least cost formulation. The SMART 6 ProFat can also be used to verify and maintain performance of NIR or X-ray devices.

The system uses an official AOAC method to rapidly measure the moisture content and a simple curve fitting program to provide the best estimate of fat and protein content. The performance of the system is comparable to the standard oven drying and fat extraction analysis methods.

Process and quality control benefits:

• Complete meat analysis data in 2.5 minutes
• Uses AOAC Official Method 2008.06 for moisture determination
• Control production processes with rapid data
• Green, no hazardous waste, low energy needs

SMART 6 ProFat comes ready to analyze raw meat and blends with preprogrammed methods.

If you analyze samples that are cooked or have water added, check out the ORACLE.