Continuous measurement of poultry meat leaving the grinder

  • Extremely accurate performance
  • Can be used for both fresh and frozen meat
  • Non-contacting, continuous measurement technology
  • Minimizing lean giveaway 


FATscan helps you deliver a uniform product of high quality. Fat, moisture and protein are analyzed, reducing lean giveaway to a minimum. You will have real-time control of your process, products and suppliers, which allows you to purchase fewer raw materials with even improved productivity.

The Marel FATscan meat analysis unit conducts extremely accurate measurements of the fat percentage of both fresh and frozen poultry meat. Measurements can be performed at meat temperatures between -20 and 35°C. The unit can be used with all kinds of poultry meat.

Deep analysis

FATscan applies a unique interacting spectroscopy technology, which measures VIS-Near Infrared light that penetrates deep into the meat before it is analyzed. This feature allows both fresh and frozen food products to be analyzed at very high accuracies and capacities. 

The full width of the belt is scanned and this data is combined with the information from the integrated weigh cell. As a result, real-time measurement of the entire product is possible.

The Marel FATscan makes a continuous measurement of poultry meat after it has left the grinder, before entering the mixer. In this way, it saves precious time on laboratory tests and ensures correct batch values.


Marel offers a range of service solutions to prevent failures, maximize performance or in case of unexpected breakdowns remote or onsite assistance.

Marel has offices in 30 countries across all regions, and a global network of highly skilled professionals that provide remote as well as onsite service support. We provide quality spare parts and customized service agreements for our customers to ensure optimal performance of Marel equipment.

Get in touch

Our dedicated team is here to help and answer any questions you might have.

We look forward to hearing from you, and we will do our very best to get back to you as soon as possible.

Login to get full access

Enter password to continue

Wrong password