LECO Australia tgm800 posts (Page 1 of 2)

When the Kaunis Iron Mine opened in Sweden, it was the newest in one of Sweden's biggest industries. The mine contracted with Degerfors Laboratory (D-LAB) for their iron analysis. Before analysis could be run on the samples, however, the ore had to be dried and moisture levels measured. D-LAB had a problem: their current moisture determination methods used a manual balance that could only handle one sample at a time, requiring a technician's attention every five minutes. The ISO 3087:2020 method used was also a problem, as a single run could take more than 5 hours to complete. The lab turned to LECO for a solution.

As with all foodstuffs for human consumption, meat is highly regulated. Determining its makeup is essential to confirming a safe product. The faster regulatory analyses can be performed, the quicker you can confirm the quality of your product and maintain production speed.

Determining the moisture content of meat is one such analysis that helps identify the quality and safety of the meat in question. Moisture content can control the texture, taste, and microbial stability of the meat. It also determines the level of retained water, additive solutions for flavoring, and the leanness of meat.