The Meat Fat Meter operates by measuring the amount of water content in the meat and by using a calibrated algorithms. Two main variables in any naturally occurring organism (in this case meat) is water and fat, one being the inverse of the other. We recommend that all measurements for our standard calibrations are taken when the samples are at temperatures between 32F to 50F (0 -10º C) with no ice crystals present. There will be a difference in the measurement values using the Meat Fat Meter when measuring the meat at 104F (40º C). This means the Meat Fat Meter measurements using the standard calibrations become less accurate for product at this temperature due to changes in composition and density of the sample. Meat products changes are due to several factors: - Meat at 104F (40º C) is more dynamic in nature with changes occurring in the sample composition due to moisture evaporation, thus changing the relationship between water and fat content. - At 104F (40 C), the meat will be much "looser" in nature (less dense). Also, at this temperature, the fat /oil in the sample will be more mobile and can be redistributed within the sample. - The longer the time the meat is at this high temperature, more the moisture within the sample change, thus affecting the composition. In summary, we recommend to create a custom calibration for product at 104F (40º C). This new calibration will be more accurate and will take account the compositional changes, product density and the fat redistribution within the sample. Providing the product ingredients are the same from batch to batch, the product remains on the same temperature and time profile from batch to batch.