AOAC Study on Rapid Methods for Moisture & Fat Analysis
“Automated Methods for Determination of Fat and Moisture in Meat and Poultry Products: Collaborative Study,” by Marianne L. Bostian, David L. Fish, Neil B. Webb and Judy J. Arey - J. AOAC Int., 1985,68(5), 876-880.

Testimonial
“Ingredient Control is Key to Quality,” by Greg Pietraszek, National Provisioner, February 1990

AOAC Method
“Moisture in Meat and Poultry Products: Rapid Microwave Drying Method,” First Action 1985 (AOAC Approval), Final Action, l991, AOAC.

Testimonial
“Cuddy Farms: Evaluation of Two Rapid Fat Measuring Techniques for Process Control,” CEM Corporation, 1993.

“An Evaluation and Comparison of the CEM Meat Analysis System with Official Standard Methods for the Determination of Moisture and Fat in Meat and Meat Products,” by A. R. Crosland and N. Bratchell (ARFC Institute of Food Research, Bristol Laboratory, Langford, Bristol).

“Sampling and comminution of raw meat materials and preblends for chemical analysis via CEM LabWave/ProFat 2 systems,” by R.A. LaBudde, Recommended Manufacturing Practices, from Least Cost Formulations, LTD.

“Evaluation of Rapid Fat Determination in Meats Using the CEM Automated Analyzer,” by Neil Mann, Andrew Sinclair, Max Watson and Kerin O'Dea, (Department of Human Nutrition, Deakin University, Geelonq Victoria).

“Maverick Ranch Comparison Data from AVC80/FAS9001 and ProFat 2 on various beef trims,” by R.A. LaBudde, Consulting Memorandum, from Least Cost Formulations, LTD.

Testimonial
“At Jones Dairy Farm, Refined Process Control Increases Profitability,”by Mark Lefens,Meat Processing, 1986.

"Simple & Rapid Determination of Fecal Fat by Nuclear Magnetic Resonance Spectroscopy" by Karen M. Kloke, Jennifer E. Brown, Jennie N. Word, and Joseph P. McConnell; Biochemical Genetics Laboratory, Mayo Clinic, Rochester, NY; presented at AACC 2004.

Testimonial
“‘The Lean Years’ Lead to Profits,” by Greg Pietraszek, National Provisioner, 1988.