Moisture, Fat, and Protein Analysis for Processed Meat Producers

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CEM has been a pioneer of food analysis for over 40 years, working with companies large and small to develop better processes for improved product quality. In this application note, we show the benefits of direct analysis of processed meat products, which often contain a mix of ingredients that do not always conform to traditional test methods. Having the right moisture, fat, and protein levels translates into high-quality products that are safe, flavorful, and long lasting.