Hobart Corporation

Dick P McCord

Stuart E Athey

Mark Edward Eberhardt, Jr

Rapid and accurate determination of the fat, moisture, and protein content of meat products such as beef or the like is obtained by exposing a sample to microwave energy for a period of time sufficient to achieve a relatively constant chemical analysis in the residue. During heating on a weighing device, a substantial portion of the moisture in the sample is vaporized and a substantial portion of the fat is melted and collected in a separate container which is maintained below the sample but off of the weighing device. By monitoring the time rate of change of weight loss in the sample until it reaches a predetermined value and terminating cooking, a relatively constant chemical analysis of the residue is achieved. Collection of rendered fat off of the weighing device avoids erratic fluctuations in weight readings caused by spattering, dripping, and explosions of the melted fat in the collection container.

Method and apparatus for analysis of meat products

A magnetic coupling between the sample support shaft and the internal weighing mechanism of a weighing balance assembly is provided which permits transverse movement of the shaft when it or a sample supported by it are bumped or jarred. Generally, the internal weighing mechanism of a weighing balance is quite sensitive to the unavoidable bumping and jarring which occurs during the loading and unloading of a sample. Because the magnetic coupling permits movement of the shaft, no damaging forces or torques are transmitted to the weighing mechanism. The magnetic attraction between the shaft and coupling is sufficient to insure that the shaft remains in an upright position during normal operation.

Growing community of inventors

Troy, OH, United States of America

Dick P McCord