MIXING, WEIGHING & CONVEYING
RAISING THE STAKES IN MEAT INSPECTION
Miriam Krechlok, Segment Marketing Manager, Mettler- Toledo Product
Inspection, offers ways of overcoming
inspection challenges in manufacturing real meat products
he meat industry is undergoing profound change. Often, consumers are not choosing between meat and no meat but balancing their intake. Red meat consumption is declining, while poultry and seafood are on the rise. Levercliff’s study on The Future of Meat cited that about 30% of consumers are eating more poultry, many are adding seafood, and others are turning to vegetarian and plant-based proteins. This balancing act means red meat demand may soften further, while poultry and seafood volumes increase. Globally, forecasts suggest poultry will deliver more than 60% of growth in meat consumption over the next decade. For processors, this shift brings new complexity, such as different products, formats and expectations, all running through facilities that are already under pressure to deliver efficiency and profitability.
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As meat processors adapt to these changes, many are turning to product inspection technologies to help them stay compliant and competitive. Rather than serving only as a checkpoint to catch physical contaminants, modern inspection systems play a central role in supporting compliance with retailer and regulatory standards. At the same time, they help manufacturers protect brand integrity, reduce waste, and drive the production efficiency needed to maintain profitability in a changing market. Meat production is one of the most established and tightly regulated sectors in food manufacturing. Oversight is intense worldwide, with authorities such as the EFSA in Europe setting strict frameworks that make inspection the foundation of market access. The production environment itself raises the stakes further. Lines often handle thousands of products per hour, leaving little margin for error. The variety is wide, from meat joints to poultry fillets, and each presents different product inspection needs. Fresh meat also has a shorter shelf life than many categories, so any disruption from recalls, rework or retailer rejection has an immediate financial impact. Added to this is the heightened
22 MARCH 2026 | PROCESS & CONTROL
biological risk, meaning both equipment design and inspection accuracy must be of the highest standard.
The industry also has some of the strictest expectations in food. A single error can do more than trigger a recall. It can permanently damage a brand’s reputation or close off export markets. At the same time, meat is a price-sensitive category, where unnecessary waste directly erodes profitability. Robust inspection helps reduce this risk by catching contaminants early, preventing rework and controlling giveaway.
For manufacturers, robust inspection is therefore not just a regulatory requirement but a competitive necessity.
Checkweighing highlights one of the most persistent issues. Products such as sausages, fillets and seafood portions are often irregular in shape, creating instability on conveyors and leading to fluctuating readings. Overcompensating for this can result in unnecessary giveaway, eroding margins in a competitive market. Modern smart, dynamic checkweighers with high-speed load cell technology provide more consistent and stable measurements, helping processors cut waste and protect profitability.
Metal detection is generally very effective in the meat category. Since meat can be conductive due to its high moisture content, it can cause a product effect, which reduces sensitivity and leads to more false rejections. However, advanced metal detectors equipped with either Dual- or Multi-Simultaneous Frequency and Product Signal Suppression technology (3S algorithm) such as the M34R and Profile Advantage can minimise the product effect, improve sensitivity and protect the brand. Additionally, these innovations virtually eliminate false rejects, thereby boosting productivity.
X-ray inspection is central in meat and poultry processed products, where bone detection is one of the hardest tasks. A single missed fragment can undermine consumer confidence and trigger costly recalls. Advanced dual-energy systems, such as the X52 from Mettler-Toledo, are designed to address this challenge by separating low- density materials from the product background and making bone fragments easier to detect. X-ray also identifies other
contaminants such as glass, stone and dense plastics, adding further protection. Vision inspection is key to uphold brand integrity. Meat and poultry products are expected to reach retailers with accurate labels and undamaged packaging. Vision systems verify barcodes, text and graphics in real time, preventing costly rework, fines or product withdrawals while supporting consistency on the shelf.
Hygienic design cuts across all these technologies. Meat processing requires intensive cleaning regimes, and inspection equipment must withstand repeated washdowns without adding downtime. Open frames, sloped surfaces and easy-to-clean components are vital to maintaining biological controls while keeping production flowing. The coming decade will bring profound shifts for meat processors, such as declining red meat volumes, rising demand for poultry and seafood, and growing consumer interest in plant-based proteins. Alongside these changes, sustainability and transparency expectations will intensify. Regulators are increasingly encouraging digital traceability tools, from connected inspection data to blockchain systems, to give real-time visibility across supply chains. At the same time, reducing waste is a growing priority, not only for cost control but also to meet environmental goals.
With all of this in mind, product inspection is about more than compliance. It protects consumers, strengthens trust and helps processors compete in an increasingly dynamic market. By detecting foreign body contaminants, maintaining weight accuracy and verifying labelling, inspection technology supports both consumer protection and operational efficiency. It also delivers the data and connectivity that regulators and retailers increasingly expect, giving processors confidence that products can move seamlessly through global markets. This article is part of a two-part series on inspection in protein manufacturing. The previous article, in the February issue, explored the inspection challenges of plant-based meat processing.
Mettler-Toledo
www.mt.com/pi-pr
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