On-Demand Supplier Webinar
The horsemeat crisis has cost the British food industry millions of pounds but what lessons have been learnt? To answer that question, this free, one-hour webinar – Horsemeat: learning the lessons of an avoidable crisis – starting at 11am on...
Do you want to reduce sodium in cured meat products? Finally there’s a healthy and functional choice for the meat industry: the brand-new sub4salt® cure allows a sodium reduction of up to 35 % without compromising taste and performance
In January 2013, GlobalMeatNews conducted a survey on its user base of meat professionals.The objective of this survey is to determine online usage trends among meat professionals worldwide. Highlights from the survey results include:
74% use the Internet for more...
With retailers demanding better ways of checking your products, together with the increased attention on customer safety and security, detecting problems before your customers do is essential.Well below the range of visual detection, an X-Ray inspection system can help detect...
Technical / white paper
Measuring the chemical lean (CL) or fat content of meat trimmings and ground beef has always been important but, with a number of recent trends calling for highly-accurate and rapidly-obtained CL values, meat processors are under growing pressure to be...
Cubes of fresh meat can be very sticky, gripping contact surfaces, clumping together and slowing down the packing operation. To overcome this problem, processors often resort to manual intervention or chilling the meat to near or below 0C. For instance,...
Can you beat 15 minutes?That’s how long it takes for a major meat producer’s new integrated packing line to take 1200kg of minced meat from the extruders and deliver fully labelled and quality-controlled one kilo packs, layered into Eurocrates.The line...