Processing > Meat, poultry & seafood

Hellers’ sausage line upgrade

04 May, 2010 by

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.

Proseal GT3 and T2 tray-sealing machines

03 May, 2010 by

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.

E. coli  vaccine

01 January, 2010 by

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

02 December, 2009

In Zeebrugge, Belgium, Gastro Fish has opened a new 4000 m2 production facility to process fish for European and international consumers.

Meat and poultry packing robot

28 October, 2009 by

The Adept Technology Adept Quattro s650HS robot for high-speed food handling is USDA accepted for applications such as meat and poultry processing.

90 packs/min tray sealer

28 October, 2009 by

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.

Microwave tempering system

23 October, 2009 by

Food Processing Equipment (FPE) has delivered an AMTek microwave tempering system to George Weston Foods (GWF) in Castlemaine.

Rendering equipment choices

23 October, 2009 by

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.

New Zealand making chooks safer

16 October, 2009

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.

International meat industry on show

01 October, 2009 by

IFFA will take place from 8-13 May 2010 in Frankfurt am Main.

Methods to increase safety of smoked salmon

01 October, 2009 by

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.

Australia refines its food safety rules for imported beef and beef products

01 October, 2009 by

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.

Meat grinders

03 July, 2009 by

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

01 April, 2009

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.

Strategies to reduce incidence of campylobacteriosis in NZ

12 December, 2008

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.

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