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How to get the most beautiful skin… on a French sausage?

How to get the most beautiful skin… on a French sausage?

A good sausage is chosen above all due to its appearance and skin color. This color, called “sausage whites”, is the result of a the alchemical mysteries of a water and penicillium mixture, followed by a drying phase. Initially translucent and undetectable with the naked eye, the white color appears a few hours after spraying with the mixture.

 

Our customer, an industrial company making cooked pork meat products, was facing a problem with the quality of the appearance of the “whites” on the sausage. Incorrect quantification of the water/penicillium mixture was causing significant product losses.

To avoid “substandard sausage batches” and obtain a satisfactory color which is quantifiable and reproducible, our customer needed an in-line analyzer capable of measuring, quantifying and checking on the presence or absence of penicillium in the water before the sausage spraying phase.
The SPOT4Line LED spectrometer  is the solution.

›Discover the case study