by Parson Snows » Fri Nov 12, 2004 4:45 pm
An IMPORTANT word of warning about Pearson�s Square. If the total of the two unknown values do not equal the total weight of product (100 %), which it probably never will for sausage making, for example 73 % meat content in your sausages with added binders, water etc. to make up the total (100%). Then the entered fat content (in the middle of the square) must be adjusted accordingly otherwise your calculations will be wrong. ie if the target percentage fat (overall) is to be 20 % and the total of the two unknowns represents 73 % of the total weight (100%) of the product then the figure in the middle input as the target percentage fat (overall) would equal
C= 20/73 x 100/1 = 27.39726 % and not 20 %
Hope that this is some use to you.
If you start using lots of different cuts of meat, chicken skin, etc. totaling six or seven it will eventually become too complicated for Pearson�s Square and you will have to result to �Total mass balance calculations�. But that�s another story.
Kind regards
Parson Snows
Heavenly Father Bless us
And keep us all alive
There's ten around the table
And food enough for five... Amen