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Measurement magnitudes and transportable measuring instruments for in-factory quality control.

Author(s) : RÖDEL W.

Type of article: Article

Summary

In the paper details of the current state of measurement techniques are given, along with data on guide values of limits. The technical measurement magnitudes which have to be taken into account in the processing of meat products are pointed out, these being required for standardization and rationalization purposes and also to ensure the processing of safe products of uniform quality. In addition to relying on experience and tradition, the technology of meat products processing must be firmly linked to a concept of measurement techniques. The paper seeks to show that with the help of uncomplicated measurement techniques such a step can be taken with relatively little expenditure.

Details

  • Original title: Measurement magnitudes and transportable measuring instruments for in-factory quality control.
  • Record ID : 1993-2079
  • Languages: English
  • Source: Fleischwirtschaft - vol. 72 - n. 7
  • Publication date: 1992/07
  • Document available for consultation in the library of the IIR headquarters only.

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