Section III. DETERMINING FAT CONTENT OF GROUND BEEF
DETERMINING FAT CONTENT (HOBART TESTING)
a. Fat content determination may be required for trimmings. The method of
determining fat content of raw meat products is called the thermal extraction method.
This method utilizes the Fat Percentage Indicator for Ground Beef, Model F-100, or
F-101, manufactured by the Hobart Manufacturing Company, Troy, Ohio, or its equal.
See figure 4-2.
Figure 4-2. Fat percentage indicator.
b. Fat content of ground beef is determined by using the following procedure.
Calibrate the fat percentage indicator.
(a) Heating element. Check the temperature of the heating element
twice a week. A minimum temperature of 380F (193.3C) should be attained. Heating
elements showing temperatures of less than 380F (193.3C) should be subjected to
additional tests prior to replacement.
(b) The power line monitor. The Power Line Monitor, RCA Model WV,
120 A (AC), 100-140 volts, will be used to monitor the voltage during the entire period of
use of the Hobart Fat Percentage Indicator. No tests will be performed at a voltage of
less than 110 volts.
(c) The time indicator. Periodically, check time indicator with watch.
The time indicator is set for a time span of 15 minutes, plus or minus 1 minute. When
the time indicator is inaccurate by 2 minutes or more, replace the time indicator.