Meat, poultry & seafood

Article (11)
  • The EFSA investigates the modernisation of meat inspection in Europe
    The European Food Safety Authority has commenced assessing the strengths and weaknesses of the EU's current meat inspection methodology so it can provide a scientific basis for the modernisation of meat inspection across the European Union. It has released its first reports covering the inspection of swine.
  • Rotten meat
    A newly developed sensor film can be integrated into meat, seafood and poultry packaging where it will change colour if the product has spoiled. Consumers will be instantly be able to distinguish between fresh goods and their inedible counterparts.
  • Reducing Campylobacter in EU chickens
    In its Scientific Opinion on Quantification of the risk posed by broiler meat to human campylobacteriosis in the EU, the European Food Safety Authority’s (EFSA) BIOHAZ Panel concluded that the handling, preparation and consumption of broiler meat may directly account for 20 to 30% of human cases of campylobacteriosis in the European Union (EU).
  • Active packaging keeps meat fresh for longer
    To date, supermarkets have only been able to keep products on their meat counters for a few days. But now researchers have developed an antimicrobial active packaging film that destroys the microorganisms on the product surface, thereby increasing the shelf life not only of fresh meat, but also of fish, cheese and other cold cuts.
  • Green energy from chicken meat processing waste
    Food processing and other organic waste streams are often very high in energy potential and produced in significant quantities. Trade waste is an expense and green credentials are gaining importance in the eyes of the consumer.
  • Waiter, has this chicken been frozen?
    Consumers are willing to pay a premium for fresh poultry but how can they be certain that a product has not been previously frozen or partially frozen and then thawed?
  • Reducing Salmonella contamination on chicken carcasses
    Poultry processors who constantly engage in the battle to keep Salmonella contamination off their products may have a new procedure at their disposal: add some salt and turn up the heat.
  • Automated slaughter line for salmon
    Norway is now operating the first salmon slaughter line in the world to use automatic bleeding based on machine vision and robot technology. The innovation makes for more rational operation, says the system’s pilot operator.
  • Innovative packaging solutions for meat and meat products
    In May, 949 exhibitors from all over the world presented their latest products, services and high-tech solutions for processing meats at the leading meat industry exhibition - IFFA 2010. At the exhibition, Prof Dr Horst-Christian Langowski* of the Fraunhofer Institute discussed the latest developments in packaging technology.
  • E. coli  vaccine
    Food and water around the world could soon become safer for human consumption thanks to a new cattle vaccine created by University of Saskatchewan graduate student David Asper.
  • Automated salmon processing
    In Zeebrugge, Belgium, Gastro Fish has opened a new 4000 m2 production facility to process fish for European and international consumers.
Product (26)
  • GS Italia grill marker machinery
    GS Italia has a range of grill marker machinery that is now available in Australia.
  • Frozen mussel processing system using tna’s rofloHMW 3 conveyors
    Packaging and processing specialist tna has installed an integrated system at North Island Mussel Processors Limited (NIMPL) in Tauranga, New Zealand, which can withstand the challenging frozen mussel processing environment. This latest customised distribution solution combines an open, gateless stainless steel design with caustic washdown capabilities to minimise food safety risks.
  • BFD Hydrauhopp Advanced Technology Meat Recovery System
    The BFD Hydrauhopp Advanced Technology Meat Recovery System (AMR) retrieves residual meat from bones in a manner that retains highest possible quality product.
  • Grasselli skinning and slicing systems
    The machine frames on Grasselli skinning and slicing systems are made of heavy-duty stainless steel for strength in the unforgiving meat processing environment. Parts such as tooth rollers and blade holders are heat treated for durability and prolonged life. The quick blade change system allows easy access and reduces downtime during processing. Modular conveyors with the intralock belt system means only worn parts are replaced, to save costs.
  • PackAuto CI250 Reel Stock Soaker Pad Placing equipment
    Packaging Automation has released the PackAuto CI250 Reel Stock Soaker Pad Placing range of equipment that has been developed specifically for the fresh meat industry where placing of soaker pads into food service trays has largely been handled manually.
  • Marel AEW Delford Polyslicer 1000
    The AEW Delford Polyslicer 1000 is a compact, versatile and easy-to-use machine.
  • MeadWestvaco moisture-resistant paperboard packaging
    MeadWestvaco has released a range of moisture-resistant paperboard packaging for frozen seafood.
  • Ennio Australia netting and casing
    Ennio Australia will now provide meat processors with an extended range of netting and casing products by adding the Viskase range of cellulose, smoked and clear fibrous as well as barrier polyamide casings.
  • Proseal GT3 and T2 tray-sealing machines
    Proseal has introduced the GT3 tray-sealing machine that can be used to process over 150 units/min. The equipment is suitable for fast production lines such as meat products and fresh fruit.
  • 90 packs/min tray sealer
    The Proseal GT2 tray sealer is capable of sealing over 90 packs/min and is also totally portable to provide a highly flexible tray-sealing solution for the meat industry.
  • Meat and poultry packing robot
    The Adept Technology Adept Quattro s650HS robot for high-speed food handling is USDA accepted for applications such as meat and poultry processing.
  • Meat grinders
    The alco Frozen Meat Grinder, Fresh Meat Grinder and type AMG 300 HD Combined Grinder are suitable for applications in the food industry and also for pet food products.
  • Nitrogen/protein determination in meat derivatives
    Thermo Fisher Scientific has released an application note that outlines capabilities for determining the protein composition in meat derivative products. The note, titled ‘Nitrogen/protein determination in meat derivative products using the Thermo Scientific Flash 4000’, details the analytical conditions and methodology necessary to achieve reliable protein content determination.
  • Conveying poultry
    Intralox has introduced hygienic conveyance solutions for poultry processing and technology for back-of-the-plant case handling applications.
  • Whole poultry pack
    Packaging Automation and Rovipack Packaging Solutions have developed a sealing solution for a dome-style pack for whole chickens.
  • Bacon processing
    In the bacon industry, product quality and lower cost of production are of utmost importance. To achieve this goal, the Stein GCO II GYRoCompact spiral oven from FMC FoodTech is an alternative for bacon processors using conventional microwave ovens.
  • Cold-water prawn peeling
    Laitram Machinery has unveiled an advancement to improve yield and product quality in the cold water prawn peeling line — a rubber peeler roller that provides enhanced friction for improved peeling, yet is less abrasive to the peeled meat.
  • Early detection of fish and meat spoilage
    Studies have recently been completed analysing the ability of the Syft Technologies Voice 200 instrument, which utilises the SIFT-MS platform, to detect early spoilage of meats and seafood.
  • Air-powered kebab skewer
    MiVEG semi-automatic kebab skewers can hygienically produce more than 4000 kebabs/h. German beech wood can be used to pierce poultry, vegetables, cheese or meat and the final result still looks like a homemade product.
  • Sausage system
    Risco has introduced the skinless sausage project RS191.
  • Injectors
    The Fomaco M3 series injectors can be used to inject brines, marinades and proteins into poultry, pork, beef and fish products. The injectors are available with one, two or three needle bridges depending on the level of injection and tenderising process required.
  • Bone line concept
    The Pace Bone Line joins the Marel Flowline concept with each worker monitored for yield, throughput and quality, and the Carnitech Pace Line where the group work concept is utilised without requiring a skilled butcher.
  • Former
    The TNA FloFin Former combined with the high-speed, high-efficiency Robag 3 creates packaging flexibility. The former generally is located within a cabinet of the packing machines, transforming flat bag film material into a tubular configuration leading to how the end product is to be presented to end consumers.
  • Direct steam injection cooking
    The BenchTop RotaTherm Continuous Cooking system is a single skid that forward feeds and cooks, with options for various cooling set-ups - flash de-aeration, indirect or in a combination.
  • Belt for meat microwave applications
    Intralox has released the Series 800 Raised Rib belt, which has been developed specifically to better meet the conveyance needs of meat processors in tough microwave applications. The belt features a 5 cm pitch, which contributes to added beam stiffness, belt strength and a longer service life. The Series 800 Raised Rib is suitable for bacon strip lines.
  • Detect bone in chicken fillets
    The Marel SensorX system analyses each chicken fillet for bone content. The easy-to-operate system displays detected bones on a display terminal for easy removal.
News (14)
  • Cattle tick vaccine a step closer
    Australian scientists believe they may be a step closer to finding a cattle tick vaccine that could save the national cattle and dairy industries approximately $175 million per annum and reduce the need for pesticides.
  • New freeze-dry method good for processing fish
    A freeze-dry technique could potentially be applied to add value to meat components considered to be less appealing.
  • Demand for meat, poultry and seafood packaging to exceed $9 billion
    Demand for meat, poultry and seafood packaging in the US will increase 3.0% per annum to $9.2 billion in 2015. Gains will be fuelled by expanding meat, poultry and seafood production for the domestic market, as well as rising export opportunities to countries such as Japan and Chile. Packaging demand will also be stimulated by the ongoing shift to case-ready packaging by many retailers as a means of reducing in-store labour costs.
  • New use for meat and bone meal
    With billions of kilos of meat and bone meal going to waste in landfills after a US government ban on its use in cattle feed, scientists have developed a process for using that so-called meat and bone meal to make partially biodegradable plastic that does not require raw materials made from oil or natural gas. They reported the finding at the 241st National Meeting and Exposition of the American Chemical Society (ACS).
  • Rapidly cooling cooked meats without compromising quality
    For meat producers, cooling the meat once it is cooked poses a real challenge: conventional methods for cooling meat are very time consuming and do not easily enable producers to meet with ‘cook-cool’ guidelines to minimise the growth of any pathogens that may have survived the cooking process. In light of this, the meat industry continuously seeks rapid cooling methods.
  • Find E. coli in beef faster
    Infrared spectroscopy can detect E. coli faster than current testing methods and can cut days off investigations of outbreaks, according to a study at Purdue University.
  • Coles provides hormone-free beef
    Coles is sourcing hormone growth promotant (HGP)-free beef from its Australian cattle producers to achieve its goal of providing customers with the best quality fresh food.
  • Knowing when poultry goes foul
    Researchers have designed an instrument that can quickly detect poultry spoilage without damaging the product and can be used by suppliers during all stages of processing, transport and storage.
  • International meat industry on show
    IFFA will take place from 8-13 May 2010 in Frankfurt am Main.
  • Australia refines its food safety rules for imported beef and beef products
    Australia is adjusting its imported food policy settings regarding bovine spongiform encephalopathy (BSE) for beef and beef products. The changes follow a review of current settings and will come into effect from 1 March 2010.
  • Methods to increase safety of smoked salmon
    A recent study from the Journal of Food Science, published by the Institute of Food Technologists, determined that smoking salmon at adequately high temperatures is a step in reducing the risk of Listeria monocytogenes in the fish.
  • New Zealand making chooks safer
    The New Zealand Food Safety Authority is taking the lead for the International Codex Committee on Food Hygiene (CCFH) in developing standards to combat campylobacter in broiler chickens.
  • Strategies to reduce incidence of campylobacteriosis in NZ
    As part of its strategy to reduce the incidence of Campylobacter in the food chain, the New Zealand Food Safety Authority has released a series of reports on scientific studies which cover aspects of managing Campylobacter across the food chain and include on-farm management practices, information about the effectiveness of freezing and leak-proof packaging, consumer issues and determining the source of Campylobacter.
  • Automating fish sorting
    Norwegian scientists have developed a program that can analyse and sort fish according to quality.
Case Study (12)
  • Linley Valley Fresh installs laser-guided, pork-cutting robot
    Australia’s first laser-guided, pork-cutting robot has been installed, at a cost of $700,000, at Craig Mostyn Group’s Linley Valley Fresh pork processing works at Wooroloo, WA.
  • Vibratory feeders solve a meat handling issue
    Enmin Vibratory Equipment engineers were asked to develop a vibratory handling system that would allow frozen meat to be presented to a special conveying process that individually weighed the meat pieces before transferring them to a packaging process.
  • Importance of fixed weight
    Fixed weight and fixed size packing is steadily becoming more and more popular - and the packing method is on the agenda at many producers. The benefits of fixed weight and/or size packing are primarily found in case ready and food service.
  • Pump for Pukka Pies’ meat fillings
    MasoSine pump technology from the Watson-Marlow Pumps Group has solved a number of pump-related problems for UK pie manufacturer Pukka Pies. Aiming to lower decibel levels, reduce cycle times and cut energy consumption, Pukka Pies replaced pneumatically operated air pumps with MasoSine SPS 2.5 pumps to transfer meat fillings at its headquarters in Syston, Leicestershire, from where it produces over 60 million pies every year.
  • Primo simplifies its distribution and delivery
    Pallets, boxes, containers and crates transport Primo and Hans products around Australia, which, until recently, have been provided by several suppliers. Primo, Australia’s largest producer of ham, bacon and smallgoods, has recently made the switch to CHEP as its sole supplier in order to create a more efficient streamlined process for its distribution and delivery, and reduce costs and administration time.
  • Hellers’ sausage line upgrade
    Hellers has upgraded its sausage line with a system manufactured by Mercer Stainless, making the transfer of meat trim and bagged smallgoods to the packing stations more efficient and hygienic.
  • Rendering equipment choices
    In a recent study, Meat and Livestock Australia investigated the cost of rendering at several plants throughout Australia. The investigations revealed that the cost of producing one tonne of rendered product ranged between $130 and $253.
  • Microwave tempering system
    Food Processing Equipment (FPE) has delivered an AMTek microwave tempering system to George Weston Foods (GWF) in Castlemaine.
  • Waste compacting for meat packer
    The first Morinders Brickman B900K briquette press in Australia was purchased by Victorian meat packing company SRS last year. The company needed an efficient method of disposing of cardboard boxes in the wet room where staff unpack meat
  • Deboning and trimming at Soviba
    When Soviba was looking for a deboning and trimming system - able to handle its entire production and to provide easy access to traceability, IT integration and implementation
  • Screener at Cargill Beef
    Cargill Beef Australia began screening meat meal at its Tamworth plant using the largest circular vibratory screen separator manufactured in Australia
  • Grading fish
    The ProLine grader series feature a versatile suite of standardised modular options and add-on components, designed to fulfil all general grading and batching needs
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