Compositing raw comminuted meat

When compositing a large size (>15 lbs or 7000g) comminuted meat sample, is it better to use a blender or is it better to use a smasher or stomacher? Or is there another solution that will work better?

When working in the analytical lab of a large meat processor we used vertical cutter mixers for sample homogenization.  It was similar to this: http://www.robot-cou...ers,97/r20,150/

Depends on what your microbiological method states. The FSIS MLG has different blending/stomaching instructions for each method. Provided you can validate whatever method you want to use to ensure it has the same recovery rate as the approved method you can do whatever you ant. For example we reduced the time of stomaching necessary on our paddle stomacher based ona validation study. Some sample containers do better than others.