Eagle Product Inspection has developed proprietary technologies designed to increase the probability for detection using algorithms that meet critical business needs.

“Not all beef trim is created equal,” says Christopher Kerth, Ph.D., associate professor of meat science at Texas A&M University, based in College Station, Texas.

While many meat and poultry processors have long used fat analysis systems to measure leanness levels, evolving technologies are making it simpler for the operators to perform readings.