Processing > Meat, poultry & seafood

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.

GS Italia grill marker machinery

02 May, 2011

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

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.

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.

Pump for Pukka Pies’ meat fillings

29 April, 2011

MasoSine pump technology from the Watson-Marlow Pumps Group has solved a number of pump-related problems for UK pie manufacturer Pukka Pies. Aiming to lower decibel levels, reduce cycle times and cut energy consumption, Pukka Pies replaced pneumatically operated air pumps with MasoSine SPS 2.5 pumps to transfer meat fillings at its headquarters in Syston, Leicestershire, from where it produces over 60 million pies every year.

Primo simplifies its distribution and delivery

28 April, 2011 by

Pallets, boxes, containers and crates transport Primo and Hans products around Australia, which, until recently, have been provided by several suppliers. Primo, Australia’s largest producer of ham, bacon and smallgoods, has recently made the switch to CHEP as its sole supplier in order to create a more efficient streamlined process for its distribution and delivery, and reduce costs and administration time.

Green energy from chicken meat processing waste

06 December, 2010 by

Food processing and other organic waste streams are often very high in energy potential and produced in significant quantities. Trade waste is an expense and green credentials are gaining importance in the eyes of the consumer.

Waiter, has this chicken been frozen?

06 December, 2010 by

Consumers are willing to pay a premium for fresh poultry but how can they be certain that a product has not been previously frozen or partially frozen and then thawed?

Active packaging keeps meat fresh for longer

06 December, 2010

To date, supermarkets have only been able to keep products on their meat counters for a few days. But now researchers have developed an antimicrobial active packaging film that destroys the microorganisms on the product surface, thereby increasing the shelf life not only of fresh meat, but also of fish, cheese and other cold cuts.

Frozen mussel processing system using tna’s rofloHMW 3 conveyors

05 November, 2010 by

Packaging and processing specialist tna has installed an integrated system at North Island Mussel Processors Limited (NIMPL) in Tauranga, New Zealand, which can withstand the challenging frozen mussel processing environment. This latest customised distribution solution combines an open, gateless stainless steel design with caustic washdown capabilities to minimise food safety risks.

BFD Hydrauhopp Advanced Technology Meat Recovery System

05 November, 2010 by

The BFD Hydrauhopp Advanced Technology Meat Recovery System (AMR) retrieves residual meat from bones in a manner that retains highest possible quality product.

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