FOSS has been partner for meat companies around the world for many years. Our goal is to support meat companies in optimizing their production by focusing on control and quality assurance from raw material to finished products.

We offer a range of dedicated solutions, which determine the hygienic and chemical quality of raw meat (beef, pork, mutton, chicken & turkey), intermediate products of meat (i.e. fillings for sausages) and final products like cooked and cured sausages, dry sausages, ground beef, patties, cured ham, cooked meat and much more. A range of in-line fat standardisation solutions are available.

The solutions cover everything from basic component analysis (fat, protein, moisture, collagen) to microbiological tests (total viable count, enterobacteriaceae, coli form, E.coli, yeast), salt and nitrite/nitrate.

Please use the Product guide to find the right solution for your exact needs.