What is Meat Floss

Meat floss, also known as meat wool or meat crisp, is a powdered form of meat made by removing moisture. It is suitable for preservation and easy to carry. Meat floss is produced by cooking meat until tender, then stewing and kneading it into a dehydrated product that is convenient to eat and easy to store. It is primarily made from lean meat of livestock and poultry (mostly pork or beef) through processes such as cooking, shaping, and drying, or shaping and drying followed by cooking. The final product appears in small flakes, strips, granules, floccules, or agglomerates. Dried meat products can be categorized into three main types: meat floss, dried meat, and meat jerky. In addition to pork, beef, rabbit meat, and fish can also be used to produce various types of meat floss.

Quality Standards for Meat Floss and Other Dried Meat Products

The existing national standards include GB2729-94 "Hygienic Standard for Meat Floss" and GB16327-1996 "Hygienic Standard for Dried Meat and Meat Jerky," along with the industry standards SB/T10281-1997 "Meat Floss," SB/10282-1997 "Dried Meat," and SB/T10283-1997 "Meat Jerky."

Moisture Content Standards for Meat Floss

Taicang-style meat floss: moisture ≤20%; crispy meat floss: moisture ≤4%, fat ≤35%; meat powder floss: moisture ≤4%.

Moisture Content Standards for Dried Meat

Beef jerky: moisture ≤20%; pork jerky: moisture ≤20%.

What is the Moisture Content Standard for Meat Jerky?

Meat jerky and minced meat jerky: moisture ≤16%.

Technical Parameters

Low Precision XFSFY-60A: Weighing accuracy: 0.01-120g, Moisture readability: 0.1%

Economy XFSFY-50A: Weighing accuracy: 0.005-120g, Moisture readability: 0.01%

Standard XFSFY-120B: Weighing accuracy: 0.002-120g, Moisture readability: 0.01%

High Precision XFSFY-120A: Weighing accuracy: 0.001-120g, Moisture readability: 0.01%

Weighing Sensor: Imported HBM from Germany

Data Processor: Imported ARM from the UK

Sample Pan Diameter: 110MM

Data Transmission Interface: RS232 communication interface for connecting to printers or PCs, facilitating data recording

Instrument Dimensions: 330*205*165MM

How to Use a Meat Floss Moisture Analyzer

In the 0.000 state, spread the dried meat products such as meat floss or meat jerky evenly on the sample pan of the meat moisture analyzer. Close the heating chamber cover and press the start button to begin heating. The instrument will automatically display the moisture content of the meat floss when the test is complete.

Application Range of Meat Floss Moisture Analyzer

The meat floss moisture analyzer has a wide range of applications. It is easy to operate, requires no manual calculation, and directly displays the moisture content of the sample. It can be used in almost any industry that requires moisture content measurement, such as dried meat products like beef jerky, pork jerky, meat floss, fish mince, beef granules, cured meat, and sausages; grain crops like corn, wheat, sorghum, and soybeans; as well as various dried seafood, roasted nuts, and other foods, along with chemical materials and industrial products.