Getting accurate water activity readings on processed and cured meats drives a profitable production process. If there’s too much water in a product, it spoils on the shelf. That costs money. If there’s too little water in a product, it costs more to make it – also an expensive mistake. To avoid these problems, why not just take moisture content readings? Two reasons:
- Moisture content doesn’t predict microbial growth
- Most moisture analyzers are either fast or precise, but not both
A water activity meter can be both fast and accurate, making QC on processed meats easy. Dew point water activity meters have an accuracy of +/- 0.3%, and give readings in about 5 minutes.
Processed meats often have specific texture profiles that govern acceptability. Monitoring a product with the sensitivity of a water activity meter reveals when even tiny changes in moisture occur. This enables tighter specs that make sure the desired texture is achieved.