www.sausagemaking.org

I'm working on developing a HAACP plan for my business, and I've references to moisture protein ratio through the USDA guidelines. (IE it mus be below a certain level at the end of drying) Does anyone know how to measure this? Is there a meter available similar to a PH meter? Is there another methodology to test it? Thanks for any help you can provide.

you could completely dry it in an oven and take the start and final weights to get a ratio of % moisture....

and then use that figure to work out what the % moisture is left in your cured products....

or

you could just buy a moisture gauge


http://www.alibaba.com/product-gs/206017512/Meat_moisture_content_meter.html

I definately want to to the meter route. I notice the suppliers all seem to be in China. Does anyone know a US distributer? Or has anyone order from one of the Chinese companies and how was it to deal with them? Finally, what do they cost? Thanks, Ben

Ben, Welcome.

It may be worth checking as I read somewhere that MPR is now used just to determine the category of a product rather than it's safety. Water Activity is used to check for safety. Water Activity meters are available but are usually well over $1000 minimum (if not a lot more).

HTH

Phil

Like wheels I have heard that Water activity (aW) is what is measured now for the moisture content of meat. The meters are expensive like Wheels says. Pawkit make a portable one, but I think that retails for $1500.

A while back I saw a second hand one on eBay for around $500 I think, but that was the cheapest I have seen.

I would be interested to see if you absolutely need one for making salami for wholesale.