Meat grinders
03 July, 2009 byThe 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, 2009Thermo 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, 2008As 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.
Conveying poultry
01 June, 2008Intralox has introduced hygienic conveyance solutions for poultry processing and technology for back-of-the-plant case handling applications.
Air-powered kebab skewer
01 June, 2008MiVEG 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.
Cold-water prawn peeling
01 June, 2008Laitram 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.
Whole poultry pack
01 June, 2008Packaging Automation and Rovipack Packaging Solutions have developed a sealing solution for a dome-style pack for whole chickens.
Early detection of fish and meat spoilage
01 June, 2008Studies 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.
Bacon processing
01 June, 2008In 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.
Belt for meat microwave applications
13 February, 2008Intralox 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.
Bone line concept
17 January, 2008The 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.
Injectors
13 June, 2007The 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.
Direct steam injection cooking
18 May, 2007The 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.
Electric meat trimmers
13 November, 2006Removing the flex shaft cable drive system to power electric meat trimmers has allowed IBEX to create a meat trimming system which delivers lower operating costs and eliminates cable vibration for operators.
Extended shelf-life ham technology
13 September, 2006Schinkentec ham preservation technology is claimed to enhance a ham's flavour, colour and texture and also extend its shelf life.
