Detectronic
Slaughter, deboning, charcuterie and further processing

Metal detection for meat processing

Meat processing is one of the most demanding applications for metal detection. Products are typically wet, salted and chilled, while production lines are exposed to intensive washdown with hot, high-pressure water. At the same time, the risk of metal contamination is very real.


Since 1986, we have designed and manufactured metal detection systems specifically for these challenging conditions, combining reliable detection performance with hygienic construction built for the realities of meat production.

Minced beef in 500 g trays running through a Detectronic tunnel detector on the 607 platform.
The risk

Most metal contamination comes from the production process itself

  • Broken needles. Animals treated by injection can carry a snapped needle tip in the tissue. It is the classic incident in meat production — and the one that ends up in the press.
  • Blade fragments. Deboning and separator knives shed small pieces of steel. Usually stainless, which is the hardest material to detect.
  • Machine parts. Screws, springs, circlips and worn bushings from mincers, bowl cutters and conveyors.
  • Maintenance. Tools and parts not accounted for after an intervention on the line.
  • Clips and wire closures from packing — both a hazard and a detection problem if they sit in the product.
Seasoned beef steaks of the kind inspected on a Detectronic tunnel detector before packing
Salted, wet meat conducts, so the product itself produces a signal. The achievable sensitivity has to be measured on your product, at your temperature, in your packaging.

What we typically supply

Packing and finished goods

Complete unit with conveyor and automatic reject after packing. Lockable reject bin for CCP documentation.

Mince and emulsion

Pipeline detector in the pipe run before the stuffer. IP68/IP69K and hygienic coupling.

Deboning and cutting

Detector head in an existing conveyor where product is unpacked and the line is washed down daily.

Documentation

The auditor is not only checking the detector

In meat processing, the metal detector is often a critical control point. A working detector alone is not enough. You also need to prove that it has been tested correctly and that the procedure around it is under control.


That means documented test intervals, traceable test pieces, confirmation that the reject system has operated correctly, and a defined procedure for any product produced since the last successful test.

We reply within one working day

Get your application assessed

Tell us about the product, the temperature and how the line is cleaned — a technician comes back to you.

Prefer to talk to someone? Call +45 96 66 30 60 — you reach the people who build the machines.

Call us Book a product test