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.
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.
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.
IFFA will take place from 8-13 May 2010 in Frankfurt am Main.
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.
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.
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.
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.
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.
Packaging Automation and Rovipack Packaging Solutions have developed a sealing solution for a dome-style pack for whole chickens.
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.
Intralox has introduced hygienic conveyance solutions for poultry processing and technology for back-of-the-plant case handling applications.
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.
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.
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.