Meat+Poultry - February 2022 - Marel-4

X-ray inspection
A crucial first step
for superior burgers
and sausages
SensorX Magna trim inspection system is the industry leader in X-ray bone
detection and CL analysis.
In a fiercely competitive market, producers of meat products
such as burgers, sausages, minced meat and meatballs must
guarantee outstanding quality-without raising operating
costs or sacrificing yield. Many processors are therefore
turning to X-ray inspection to verify and control the quality of
their incoming meat supply. SensorX Magna is setting a new
industry standard for X-ray bone detection to help you meet
these challenges and deliver exceptional results.
Unrivaled bone detection and CL analysis
SensorX Magna-the newest high-capacity inline trim inspection
system from Marel-ensures that raw material is always bone-free
and that fat-to-lean ratio is precisely on target. Its contaminant
detection is built upon proven X-ray technology that has raised
the bar for bone detection in the meat industry.
With unbeaten bone detection and chemical lean (CL) analysis,
SensorX Magna's accuracy and reliability are unchallenged. It
rejects bones from a meat supply with less giveaway than any
other comparable system, guaranteeing optimal yield and
throughput.
Know exactly what's in the meat supply
Unfortunately, you might not always get the quality you pay
for when buying from trim suppliers. This presents enormous
challenges, particularly when processing high volumes, as it's
hard to guarantee that consistent raw material will go into your
production process.
SensorX Magna monitors all incoming trim with advanced X-ray
inspection equipment, enabling you to ensure your supplies
actually meet your specifications. By collecting data on the exact
number of contaminants in each batch received, as well as precise
CL levels, it allows you to benchmark suppliers and make datadriven
purchasing decisions.
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Analyzing your meat to get the true CL value and detecting any
contaminants, such as bone or metal, also gives you more control
over what actually goes into your grinding and mixing process.
Eliminate bone before grinding starts
Traditionally, the solution for dealing with bone in a meat
supply has been to grind the raw material finely and then
use mechanical bone eliminators to remove any remaining
fragments. This method has severe limitations: Large pieces of
bone are broken up into numerous smaller bones that are almost
impossible to reject. There's also a high risk of bone being left
behind as mechanical eliminators lack precision and have suboptimal
rejection capabilities.
SensorX Magna allows you to make improvements to the
grinding and mixing process that were previously impossible.
Situated where it has the most impact-at the start of the
process-it detects and removes hard contaminants with its
unique rejection mechanism, as well as measures and enables
control of the fat-to-lean ratio, all before grinding even begins.
This has an enormous positive influence, not only improving
food safety and quality, but also lowering the cost of product
conversion. With the assurance that bone has been removed, it is
no longer necessary to use expensive primal meat to guarantee
a quality, bone-free end-product. This means you can use a more
cost-effective trim with the confidence that you'll produce the
same quality output.
CL measurements at full speed
Gaining control of the CL of raw material is another essential step
in controlling the quality of your end-product. Conventionally,
correct CL has been achieved by mixing and grinding the meat,
measuring the CL offline and then adjusting the mix. This manual,
stop-and-go process is extremely time consuming, and the risk of
human error is high.
Meat+Poultry - February 2022

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