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Meat Fat Meter

Measure meat fat in seconds, Meat Fat Meter is a hand held device to analyze meat fat (lipid) content percentage instantly. Easy to use, instant results & accurate. Ensure quality from your supplier and to your customers.

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+1.800.295.6134

What is a Meat Fat Meter?

Fish Fat Meter is a hand held device that measures fish fat (lipid) content percentage in seconds. It’s accurate, easy to use and trusted world wide by top researchers, Scientists, fish & seafood market quality assurance specialists.

Fish Fat Meter is a hand held, durable for outdoor use and non-destructive device so that you can use the fish safely after measuring it.

Results in seconds

Accurate & instant results to make on the spot decisions.

Handheld & Portable

Just like the size of a smartphone, carry it anywhere you like.

Rugged & Durable

Made for outdoor use and water proof to IP65 standards.

Long battery life

Up to 8 hours of all day use. Go for a long field measurements.

Non destructive

No harm done to your fish or the meat being measured.

Ease of use

Anyone can measure right out of the box, with no special training.

How does the Meat Fat Meter work?

Meat Fat Meter measures meat fat (lipid) content percentage by measuring water content sensed by the micro-strip sensors. The sensors measure the amount of water in the tissue and by using proprietary algorithm, it translate the data into meat fat (lipid) percentage.

Meat Fat Meter’s algorithm was developed and refined over years of research, experience & customer feedback. It’s been tested, proven and trusted by world’s most demanding Researchers, Scientist and Lab Technicians for years.

How accurate is the Meat Fat Meter?

The accuracy of the Meat Fat Meter depends on the overall fat (lipid) content percentage of the entire meat, please refer to the accuracy guide.

How to read the accuracy guide: when using the Meat Fat Meter and you get an overall meat fat percentage of 2% to 15%, the accuracy is about ± 0.5% to ± 1.0%.

If the meat fat (lipid) content percent is from 16% to 30%, the accuracy is about ± 1.0% to ± 2.0% and so on. As the total meat total fat (lipid) content increases, so does the percentage of variance in accuracy.

Meat Fat (lipid) content percentage results	Accuracy
2% to 15%	± 0.5% to ± 1.0%
16% to 30%	± 1.0% to ± 2.0%
31% and above	± 2.0% to ± 4.0%

What types of meat can the Meat Fat Meter measure?

14 meat types with 29 settings!

The Meat Fat Meter can measure 14 fish types of meat with 29 possible setting.

For every purchase or rental, you get to choose up to 4 types of meat to be pre-calibrated to the device and a “Research” setting to make your own calibration if needed.

Beef Mince grind Homogenized, blended	Chicken (various types) MRM lean chicken MRM & 10% water	Beef burger 100% Natural Beef + 5% additive such as: salts, spices, onion, fillers, binding agents	Pork Sausage (with various additives) Mince grind
Beef (Australian) Mince *grind*	Horse/Pony Icelandic horse meat	Hamburger 100% Natural Beef + 12.5% additives such as: salts, spices, onion, egg,other fillers, binding agents	Lamb Sausage (with various additives) Mince grind
Beef (MRM beef & water) Beef meat recovered using Baader M/C + 8% added water (Mechanically recovered meat emulsion)	Lamb (various types) Mince grind	Smoked Ham Mince grind	Icelandic Sausage (with various additives) Mince grind
Pork/Beef 50%/50% – Mince grind 70%/30% – Mince grind	Deer (various types) Mince grind	Luncheon Meat Mince grind	Salami Mince grind
Pork 100% pork beef 100% pork belly Pork with additives Pork with 10% water Various pork trims	Reindeer (various types) Mince grind	Beef Sausage (with various additives) Mince grind	Research Setting Used to measure product where no specific calibration is available (Custom calibration)

Research

Conduct Government, University & Non-profit research projects.

Quality Control

Objective data driven results to ensure consistent quality.

Grocery Stores

Inspection and labeling of proper fat content percentage.

Who & How do people use the Meat Fat Meter?

Researchers, Scientists & Lab Technicians

Used in key US Government research projects to monitor meat processing, inspections and conduct audits.

Meat Market Quality Assurance

To measure proper quality from suppliers to improve logistic or storage techniques. Determine fat percentage for consumer awareness.

Meat processors, Distribution and Meat Logistic

To ensure proper labeling of meat to certain consumer markets such as low fat, no fat or lean fat labeling.

Restaurants

To ensure meat received from suppliers meets agreed upon fat content level.

Easy To Use & Rugged

Only three buttons: On/Off, Reset & Read. Turn it on, select the fish type & measure. Yes, it’s that simple!

Ease of use:

No special training or prior knowledge needed
Only three buttons: ON/OFF, Reset u0026amp; Read
LCD display for easy menu options

Rugged & Ready for outdoor use:

Water proof to IP65 standards
Durable u0026amp; sturdy metal casing
All day rechargeable 8 hour battery life

Meat Fat (lipid) content percentage results in Seconds & Non-destructive

Depending on the size of the meat, take 1 to 4 measurements per meat sample for reliable & accurate reading. You’ll then get an “average” of those readings as a result.

The Meat Fat Meter only emits approximately 1 mW (mili Watt) to take the readings, thus doing no harm to the meat so you can sell it with confidence to your customers.

Any limitations of the Meat Fat Meter?

No device is perfect and here are some limitations of the Fish Fat Meter you need to be aware of:

Can NOT measure frozen meat, it must be thawed.
Size limit: meat being measure must be at least 1 in thick. Anything less will not provide accurate results.
Can not hold more than 1,000 measured results on the device at any one time. You can upload the results to the PC anytime.

Meat Fat Meter comes in 2 sizes: FFM 992 (Small) & FFM 1092 (Big)

Meat Fat Meter offers 2 sizes depending on the size of the fish you’re measuring.

Which size do i need? We recommend the following:

In general, meat sample smaller than 1 lb, we recommend the small MFM 992 device.
For meat samples bigger than 1 lb, we recommend the big MFM 1092 device.

	MFM 992 (Small)	MFM 1092 (Big)
Device Size	5.9 x 3.15 x 1.18 inch (150 x 80 x 30 mm)	7.68 x 3.94 x 1.57 inch (195 x 100 x 40 mm)
Weight	0.88 lbs (400 grams)	1.6 lbs (725 grams)
Sensor size	1.97 x 1.0 x 0.4 inch (50 x 25 x 10 mm)	3.15 x 1.0 x 0.4 inch (80 x 25 x 10 mm)
Shipment weight for 1 device	6.6 lbs (3 kg)	7.25 lbs (3.5 kg)
Minimum meat sample needed	0.5 lbs (250 gr) of minced meat with at least 0.12 to 0.31 inch (3 to 8 mm) grind	0.66 lbs (300 gr) of minced meat with at least 0.12 to 0.31 (3 to 8 mm) inch grind

Minimum meat sample thickness needed	1 inch (25 mm)
Meter casing material	ABS plastic with IP65 water proof
Sensor operating frequencies	1.975 GHz (+/- 20 MHz)
Battery type	Internal rechargeable: Nickel Metal Hydride (NiMH)
Battery life	8 hrs continuous use
Battery recharge time	12 to 15 hours from empty

Meat Fat Meter FAQ

Please call us at: 1.800.295.6134 or email at: info@assurantinnovations.com
We do not provide pricing information on our websites.

The Meat Fat Meter is accurate to +/- 0.5% that have average meat fat content of 10%.

The Meat Fat Meter is used to measure fat content (lipid) percentage in meat. It’s used in meat research for many worldwide Government and non-Government projects. It’s used in restaurants, grocery stores and meat shops & markets to ensure certain meat quality standards from suppliers and vendors are met.

Meat Fat Meters are also used for properly labeling of lean meat, low fat and also Halal meat requirements.

Yes it can. The Meat Fat Meter is a non-destructive and non-invasive measuring device so it does no damage to the meat. You can measure many times as needed without affecting the quality of the meat. After measurement, you can sell it or cook to eat safely.

Yes the Meat Fat Meter can be used on live mammals. The meter is a NON-INVASIVE and harmless device. The Meat Fat Meter can also be used on small live mammals such as Chickens, Rabbit and other similar sized animals.

It’s a great way to monitor the health and growth of the animals as it responds to certain diets and environmental conditions.

Yes the Meat Fat Meter can measure directly on or through the skin of the meat. It can of course measure directly on the flesh of the meat as well. There are different calibration settings available for each method.

Like any scientific and industrial measuring devices, basic regular maintenance and up keep is highly recommended. We want to make sure it’s working properly.

For basic every day use suggestion, please make sure to wipe and clean the sensors after each use. Simple wipe with damp towel or wet wipe will do.

We highly recommend at least a once a year re-calibration and maintenance by the manufacture. This is done for additional fee to ensure the Meat Fat Meter measurements are accurate, precise and working as expected. During the annual maintenance, we will clean, inspect and update the firmware if available. The entire process take about 3 days from the time the Meat Fat Meter is received.

Please call 1.800.295.6134 or email us at: info@assurantinnovations.com to get started.

The Meat Fat Meter can hold and save up to 1,000 measured data results on the device. After the 1,000 measurements, the measured data results can be downloaded to your PC with the free download cable provided in the kit.

Once the measured data is downloaded to your PC, you can use the free Data Management Software to manage the measured results.

If the meat you want to measure is not on Meat Fat Meter calibration list, you can provide us with the meat type you want to measure and we can recommend a setting that is close to what you want to measure that will give a “good enough” result. You can also create your own custom calibration. Please see the Custom Calibration instructions guide.

Yes the Meat Fat Meter can measure and be calibrated for processed meat.

Every “processed” meats are different depending on their own individual recipes. Different amount of spices, fillings, added water, binding agents, and other food additives. Therefore, it’s not possible to produce a universal calibration for each type of processed meat. What we do is to create a General Product Calibration by taking an average of different meat manufacturers samples and combining the data.

The accuracy achieved using Distell’s Meat Fat Meter will vary between company’s depending on the type and quantity of food additives combined with the Natural Meats.

Distell’s Meat Fat Meter can carry out a specific product calibration for a specific recipe and thus monitor accurately the fat content variances encountered. However, when you consider that any one processor may have up to 300 different recipes, then it becomes impractical to carry out individual recipe calibrations, especially if we were to charge for each recipe required.

The best recommendation is to use a General Product Calibration such as General Sausage. The operator can then log all of the results achieved using the Meat Fat Meter on that particular product mix for about the first 1-2 weeks, then carry out a series of laboratory analysis on the samples. This will allow the creation of a graphed “Table-of-Error”. This is a quick way for company/operator to monitor the specification of the processed meat by allowing for this “error factor”.

It’s necessary to compile a reasonable number of data samples, preferably reflecting the extremes normally encountered for the processed meat from the very low fat content to the very high fat content levels. This will ensure a good spread and allow a clear picture of trends.

The Meat Fat Meter can be used to accurately monitor the day-to-day quality and uniformity of the processed meat and allow rapid reaction where product variances are encountered. This procedure can be adopted for most of the companies processed products.

Distell’s Meat Fat Meter does not have to contain a dedicated calibration for each and every processed meat. Simply build up a library of ” Error Tables” for each processed meat and apply the error factor accordingly.

Distell’s Meat Fat Meter is a quality monitoring tool, giving the operator the ability to check the days’ production against the next day. If the results are the same, then the specification is correct. If there is a variance from one day to the next, then this will be clearly highlighted and allow for investigation.

If however you want Distell to make a truly accurate calibration for your specific processed meat, please let us know and we can provide such calibration with separate fees.

Yes, the Meat Fat Meter is approved for use in the US Meat Plants by the FDA (Food and Drug Administration) and also achieved AQIS (Australian Quality & Inspection Services) accreditation to “Chemical Lean” Standards.

Several key factors goes into making sure the Meat Fat Meters will provide accurate result:

1. For best and most consistent results and accuracy, product should be measured when within a temperature range of 0-10° C and NOT in the frozen state with NO ice crystals present in the sample.
2. Very course meat grinds (>8 mm) pieces of whole meat or meat that has not been blended can give different results. With such products, it’s important to take the recommended number of readings from various parts of the samples to ensure the meter readings taken are fully representative of the sample.
3. Operator Error: Person taking the reading must make sure to the sensors are fully in contact with the meat being measured. To get a reliable and accurate result, the sample meat size should be 250 -300 grams and have a uniform grind.
4. Operators should ensure that they take the measurements as recommended in measurement charts provided. This will ensure that the measurements taken are fully representative of the ALL of the sample.

If the Meat Fat Meter results are going to be compared to an Laboratory Analysis, always make sure to follow the correct preparation procedures. Otherwise you may get a different result from the laboratory and this will create confusion. The preparation instructions are clearly described in the Meat Fat Meter Handbook but here are some key steps to follow.

– Switch ON the Meat Fat Meter and allow it to warm up to stabilize for 10 minutes.
– Select the correct calibration from the menu. You can confirm that it’s the correct calibration by pressing the ‘RESET’ button and display on the LCD.

You’re now ready to take measurements:
– The Meat Fat Meter will request a series of EIGHT readings. Make sure the readings are taken at the recommended measuring spots as described in the handbook.
– Select 300 grams of meat and hand compress it into a “sausage-like” or “patty-like” shape. Make sure you’ve excluded any air cavities as per chart supplied.
– Place the sensor head fully in contact with the meat sample and make sure there are no air cavities.
– Press and hold the ‘READ’ button until the reading has stabilized, then release the button while the sensor is still firmly in contact with the meat sample.
– Take all eight readings from various spots of the sample (see chart supplied).
– After all eight readings are taken, the Meat Fat Meter will automatically display the Average Fat Content of the meat sample. The result should give accurate Meat Fat Content representing ALL of the 300 gram meat sample.

Having measured the sample with the Meat Fat Meter, you can now send the meat sample to the Laboratory for analysis. Depending on the laboratory, they may only take between 9 – 45 grams of meat. To get an accurate comparison, try to find a lab that accepts 300 grams. In addition, the laboratory must do triplicate analysis, taking a 2nd & 3rd samples from the different areas of the meat sample you have supplied them. This ensures that we have a check on the uniformity of the blended product.

The Meat Fat Meter can be compared with any recognized Lab Method. However, the Meat Fat Meter has been calibrated against Foss-Let Chemical Method, an AOAC recognized Laboratory based Chemical Extraction Method. This method will give the best comparative accuracy. There can be significant variances in Laboratory results depending on the method used and we recommend that the method of comparison is taken into account.

If you’ve followed carefully the instructions above, the Meat Fat Meter results should compare favorably with laboratory results. We’re confident it should be within the performance range quoted in Operators Manual.

The choice between the two Meat Fat Meter sizes depends on the size of the meat you want to measure.

Both Distell’s Meat Fat Meters have a minimum meat thickness of 1 inch to measure the meat fat content.

If the meat size is over 0.66 lbs, you should choose the large model (MFM-1092). If it’s less than 0.66 lbs, you should choose the smaller model (MFM-992).

The minimum thickness the Meat Fat Meter needs to accurately measure meat fat content percentage is 1 inch of at least 0.66 lb.

No it can not. The Meat Fat Meter can not measure meat fat content percentage of frozen meat, it needs to be properly defrosted or thawed.

Yes it can. The Meat Fat Meters are used by many clients to measure fat content percentage in ground beef.

Temperature should not have any affect provided that there is no ice crystals in the meat being measured. If there are some ice crystals, the Meat Fat Meter will tend to over-read the Fat Content level, meaning it will give a higher fat percentage. This is because the sensor is not able to detect the difference water (ice crystals) content vs. fat content. The Meat Fat Meter uses water content as baseline to measure fat content percentage.

In years of experience, here is what we recommend in terms of temperature:
– Fresh minced meats cooling to 28.4F (–2°C) normally does not contain ice crystals and can be measured as normal.
– Frozen meats will still contain ice crystals even as the sample temperature begins to rise above zero. It’s important for a defrosted meat to settle in ambient temperature between 41F – 50F (5-10°C). This will ensure ice crystals have fully dissolved.
– Minced meats stored at or above 50F (10°C) can suffer moisture loss over a period of time. This creates a variance from the Meat Fat Meter when compared with Natural Meat Calibration.
– For consistent and accurate results, we recommend the meat being measured to be the same ambient temperature within the range of 32F to 50F (0 – 10°C).

The Meat Fat Meter operates by measuring the amount of water content in the meat and by using a calibrated algorithms. Two main variables in any naturally occurring organism (in this case meat) is water and fat, one being the inverse of the other.

We recommend that all measurements for our standard calibrations are taken when the samples are at temperatures between 32F to 50F (0 -10º C) with no ice crystals present.

There will be a difference in the measurement values using the Meat Fat Meter when measuring the meat at 104F (40º C). This means the Meat Fat Meter measurements using the standard calibrations become less accurate for product at this temperature due to changes in composition and density of the sample.

Meat products changes are due to several factors:
– Meat at 104F (40º C) is more dynamic in nature with changes occurring in the sample composition due to moisture evaporation, thus changing the relationship between water and fat content.
– At 104F (40 C), the meat will be much “looser” in nature (less dense). Also, at this temperature, the fat /oil in the sample will be more mobile and can be redistributed within the sample.
– The longer the time the meat is at this high temperature, more the moisture within the sample change, thus affecting the composition.

In summary, we recommend to create a custom calibration for product at 104F (40º C). This new calibration will be more accurate and will take account the compositional changes, product density and the fat redistribution within the sample. Providing the product ingredients are the same from batch to batch, the product remains on the same temperature and time profile from batch to batch.

We strive to aim for superior customer experience. If the devices fail to meet your expectation and has any issues, we provide 30 day money back guarantee. We also provide 1 year full product warranty on parts and labor. We have customer who use these devices for over 20 years in the US and are very confident of its performance.

If you have any issues, you can call or email right away to resolve any issues with your purchase.

Assurant Innovations takes all types of payment forms such as credit cards, Paypal, PO (Purchase Orders) and electronic bank deposits. We can accommodate your payment processes.

For US Federal, State, County and City Government contracts, we can follow your specific payment methods as required by the contract. Contact us prior to the purchase and we’ll be happy to assist.

The device delivery time is anywhere from 14 to 21 days from the time we receive your payment or the PO (Purchase Order). We’ll do everything we can delivery as quick a possible.

These scientific measuring devices are manually calibrated and thoroughly tested for quality prior to shipment order, this is why it takes time to deliver.