Ausgabe Sonderheft: International 2/2019

Flexible multitalents

Enhanced meat products are highly popular, pushing the demand for processing technology. Multifunctional combi-systems that cook, roast, bake or even smoke meet these requirements. mehr

Versatile and economical

Artificial casings are more than just a ‘packaging’ that surrounds sausages and other foods. They contribute to great product diversity and – thanks to many additional benefits – simplify production. This article introduces artificial casings made by various manufacturers. mehr

Quality through control

Meat processing companies must continuously monitor factors that can affect product quality. After all, they can only sell impeccable goods. This contribution introduces technical solutions for quality control. mehr

Natural flavor and enjoyment

High-quality cured products increase hot-meal counter revenue because customers love their popular and characteristic taste. Curing – in and of itself – is a complex process that can be automated with modern technology, however, as this article shows. mehr

Large and small all-rounders

Modern cooking kettles can do more than simply cook. Thanks to their flexibility, they are indispensable helpers with the daily tasks in a butcher shop. This article discusses cooking kettles from various manufacturers and presents the performance features of the systems. mehr

Leave nothing to chance

When planning slaughterhouses, we recommend a systematic approach with the involvement of experts. In addition to fulfilling strict hygiene guidelines, forward-looking planning of all surfaces and interiors as well as the exact definition of material flow, transport and passenger routes are critical. mehr

Smart fillers for sensitive materials

When selecting a new filling machine for industrial meat processing, the most important criteria are filling speed, exact portioning and a high degree of automation. This article introduces machines for filling and portioning. mehr

More profit with perfect cuts

Slicing, cubing and portioning meat and sausage is one of the core tasks of meat processing companies. It involves making perfect cuts of meat for the service or self-service sales counters as well as cutting larger fresh or frozen meat parts for further processing. mehr

Top tech – top products

The cutting process is crucial for good sausage. Although high-quality raw materials are essential, the processing technology determines the end result. This article discusses cutters for small- and medium-sized meat businesses and the required criteria. mehr

High-tech for large batches

Cutting mixers process meat, fat, other ingredients and water to a homogeneous mass with high binding properties and the desired degree of fineness. How well this is achieved depends not only on the quality of the raw materials, but above all on the performance characteristics of the machine used. mehr

Clean cuts in no time

High cutting capacity, gentle processing and clean cuts are essential criteria when investing in new grinding and mixing equipment. This article provides information on current machines and their features. mehr

A quantum for more yield

Innovative cutting tools help meat processing companies multiply their yield and thus their margins. At the IFFA 2019, Bettcher showed how to do this with its new Quantum Skinners and Trimmers. mehr

Sustainably into the future

The Danish pork sector is driving sustainable developments with great speed. Among other things, the kingdom has been highly effective in reducing antibiotic use, improving animal health and welfare and reducing emissions. mehr

Focus on indications of origin

Indications of origin in the labeling of foodstuffs are gaining in importance. Regional products connect consumers with specific localities, quality and sustainable production. Familiarity with one’s own region ensures confidence in its products, a competitive advantage that is increasingly reflected in the company’s results. mehr

A healthy organic system

With 3,273 exhibitors from 98 nations and over 51,500 trade visitors from 143 countries, the four-day BioFach trade fair in Nuremberg in February set new exhibitor and visitor records. NürnbergMesse counted 93 meat and sausage exhibitors, 43 of whom came from Germany. mehr

High-tech for the future

Digitization, automation and process optimization, responding to market and consumer trends, sustainable and environmentally friendly packaging solutions – the IFFA 2019 focused primarily on these issues and provided many answers or forward-looking approaches. mehr

Produce cooked cured meats as sustainably as possible

Cooked hams, Kassler steaks, smoked pork or ham hocks are classics of traditional cuisine. When meat and sausages appear on plates these days, quality and ingredients are given much higher priority. With the new generation of sprays for industry and artisans, Raps (Kulmbach, Germany) has dedicated itself to creating the cleanest, most mehr

Meat imports decline significantly

As reported by the meat industry associations (VDF and BVDF), in the previous year less beef was imported while the volume of pork imports remained almost steady. Fresh and frozen beef accounted for a good 14 percent of the total import volume. Approximately 86 percent of the beef originated from other EU countries. In total, about 342,000 mehr

Robotics for perfectly sharpened knives

Precisely sharpened knives lower the risk of accidents and reduce work absence associated with arm and shoulder inflammation. According to Knecht Maschin­enbau (Bergatreute, Germany), hand knives that are sharpened using E 50 R robotics can increase the meat yield by up to 0.5 percent compared with manually sharpened knives. The central mehr

Parma ham records solid growth for 2018

The Consorzio del Prosciutto di Parma, the association of Parma ham manufacturers, has reported total production of 8.5 million Parma hams for 2018. This represents growth of 4.8 percent compared to the previous year. A total of 70 percent of the air-dried ham from the Parma region was sold in Italy and the remaining 30 percent were mehr

Fresh meat consumption in Belgium continues to decrease

The consumption of fresh meat in private households in Belgium decreased by 300 g to 17.2 kg from 2017 to 2018. These are some of the findings reported by the market-research institutes GfK Belgium and iVox on behalf of Flanders’ Agricultural Marketing Board VLAM. Consumption outside of the home was not taken into consideration. Meat mehr

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