Spice mixtures for organic meat products
International
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
Nipped in the bud
Swiss meat producer Micarna uses UVC radiation for air and surface disinfection in production rooms. The sterilAir AG disinfection units employed by Micarna reliably prevent the formation of biofilm on the lamellas of the room air coolers. mehr
New marketing director at Micvac
The marking talent for food packages
From local device-maker to global machine and equipment specialist
New butchers’ knives: Effortless boning and cutting
Moderate export increases for Belgian pork
Germany orders more Belgian beef
Assembly facility to be expanded
Consumers paying attention to environmentally friendly packaging
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
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
Cryogenic freezing offers many advantages
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
Sausage casing based on alginate for genuine eating pleasure
Practical, flexible and quickly clean again
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
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
Convenience and quality combined
Self-service counters can be a useful addition in butcher shops. Pre-packaged goods can relieve operating personnel during peak periods and save the customer time. This article presents technical equipment for the packaging and labeling needs of smaller operations. 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
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
For a distinctive aroma
The unique taste and longer shelf life of smoked meat and meat products such as ham, sausage or semi-permanent products makes them very popular with consumers. In this article, Die Fleischerei presents technical solutions for meat smoking. mehr