Scientists are confident that lamb could soon become as important a source of Omega-3 fatty acids as oily fish.
Due to a dramatic increase in the case-ready segment, Mueller Fleisch recently decided to invest in latest technology equipment for the further preparation of meat into minced portions
Demand for meat, poultry and seafood packaging in the US is projected to increase 4.0% annually to US$6.9 billion in 2009. About half of the gains will be attributable to an increase in meat, poultry and seafood production
AirMax pneumatic trimmers have a specially engineered valve assembly for easy one-handed starting. This is useful for workers who engage in short-duration but frequent uses of the trimmer, as compared to the standard two-handed start option which is better suited to operators who use the trimmer for longer.
Biacore International has launched a food safety kit to detect veterinary drug residues in meat products.
Highly perishable foods provide excellent conditions for the growth of hazardous microorganisms. Microbial contamination can lower the quality of fresh minced camel meat, shorten its shelf life and result in economic loss and probably health hazards
The IPM III LaserEye X400 is equipped with the powerful Marel 360° dual laser vision technology that uses two cameras and mirrors to get an accurate 3D model of each product. The sophisticated 360° system allows for perfect vision that calculates the best possible cut configuration for any portioning requirement.
The RC31 sheep brisket shear is a pneumatically operated, full-sized hand tool intended for the opening of sheep and lamb briskets. It can also be used for hogs.
Australia's first integrated food regulation agency and key seafood industry members have joined forces to make sure imported seafood is labelled correctly.
Earlee Products has announced major developments in the ongoing commercial trials of its ham process - Schinkentec.
The CFS Ground Meat Portioning System quickly and efficiently handles all steps in the processing of ground meat enabling central processing and packaging of ground meat, while allowing flexibility in making choices about granulation, structure, fat/lean product characteristics and all other steps up to the finished product.