Fat

NECK/BACK BONE Pork Shoulder aka Pork Butt Picnic Ham Front Hock Pork Loin Pork Chops Baby Back Ribs Pork Belly Spareribs Sirloin Rear Leg Hock Frozen Pork Half Carcass Frozen Pork Leg Bone-in, Skin on Frozen Pork Leg Bone-in Skinless Frozen Pork Leg Boneless Skinless Frozen Pork Loin Bone-in Skinless Frozen Pork Loin Boneless Skinless Frozen Pork Shoulder Boneless, Skinless Frozen Pork Collar Boneless, Skinless Frozen Pork Loin Boneless, Skinless Frozen Pork Tenderloin Frozen Pork Belly Sheet Ribbed, Skin on Frozen Pork Spareribs Frozen Pork Back Fat Frozen Pork Cutting Fat Frozen Pork Tenderloin Frozen Pork Hind Feet Frozen Pork Ear Flap Frozen Pork Kidneys Frozen Pork Jowl Frozen Pork Heart Frozen Pork Liver Frozen Pork Neck Bones Frozen Pork Skin Frozen Pork Tongue Frozen Pork Throat Frozen Pork Snout Frozen Pork leg Frozen Pork Front Feet Frozen Pork Hind. Feet Frozen Pork Tails Frozen Pork Ear Flaps

Frozen pork back fat

NIR– Laboratory measurement device, For solid and pasty products Description The HK11 is an Stand– Alone NIR (Near Infrared) laboratory measurement device with state of the art technology. Which can measure one organic component like fat, protein, water, collagen, etc. in solid and pasty products. Through the simple sample preparation, the light and compact construction, is the HK11 suitable for the use in the laboratory or as AT– Line measurement device. With the easy to use calibration function, our customer can take spectra's at the device and read the internal stored spectra with the calibration software. Due to this function, our customers can expand independent or with our help an existing calibrations or create new calibrations.

Anhydrous Milk Fat (AMF) can be made from butter or 35%-45% cream, depending on the season. The production process consists of removing almost all the water and non-fat solids with the use of centrifuges. Thanks to this, the product is easier to preserve and store as it contains less water.