Processing > Meat, poultry & seafood

Schunk LMG-44 and LMG-64 stainless steel grippers

09 December, 2011

The Schunk LMG-44 and LMG-64 stainless steel grippers can be used in applications where fresh food products are to be handled automatically, such as in processing and packing lines.


The EFSA investigates the modernisation of meat inspection in Europe

01 December, 2011

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.


Schunk LMG-44 and LMG-64 stainless steel grippers

06 September, 2011

The Schunk LMG-44 and LMG-64 stainless steel grippers can be used in applications where fresh food products are to be handled automatically, such as in processing and packing lines.


Cattle tick vaccine a step closer

17 August, 2011

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

03 August, 2011

A freeze-dry technique could potentially be applied to add value to meat components considered to be less appealing.


Linley Valley Fresh installs laser-guided, pork-cutting robot

04 July, 2011 by

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.


Linley Valley Fresh installs laser-guided, pork-cutting robot

04 July, 2011

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.


Reducing Campylobacter in EU chickens

31 May, 2011 by

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).


Rotten meat

31 May, 2011

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.


New use for meat and bone meal

05 May, 2011 by

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).


Demand for meat, poultry and seafood packaging to exceed $9 billion

04 May, 2011 by

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.


Vibratory feeders solve a meat handling issue

02 May, 2011 by

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.


Rapidly cooling cooked meats without compromising quality

02 May, 2011

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.


GS Italia grill marker machinery

02 May, 2011

GS Italia has a range of grill marker machinery that is now available in Australia.


Importance of fixed weight

29 April, 2011

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.


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