Can anyone give me a lesson in how the lean to fat ratio can be calculated in meat
We currently sell products with both a designated visual lean and chemical lean value written in the specification.
We have had a non-conformance reported because the customer has tested the product and found the chemical lean result to be too low.
I have a very very limited knowledge of how these things work and the main processing site doesn't actually do and chemical analysis of the product (thats a whole other story!)
Can anyone tell me...
1) What is FOSS - I have been sent FOSS results
2) Is chemical lean calculated purely by analysing the amount of fat in the meat?
3) What is the relationship of CL to VL - I'm guessing CL will be lower than VL but is there an industry standard used?
4) How often should we be doing a CL test
5) What control can I put in place for measuring visual lean - it appears it's just done on experience right now
Lesson one in Chemical versus Visual Lean required please!!
Thanks so much
Nomio
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