How meat processing firms are taking ownership of their own quality control with fast, cost effective, high-tech, DNA detection methods.
Technical / white paper
“Those Who Care Most...Win” compiles data from key surveys that highlight how businesses benefit from practicing social responsibility as a core business principle, and how linking their products and brands with a social cause (known as Cause Marketing) can be...
In February 2014, GlobalMeatNews conducted a survey on its user base of global meat industry professionals.The objective of this survey was to gauge the views about the current state of the global meat industry and identify the issues that are...
It's in the nameTraffic to the GlobalMeatNews website has increased month by month for the past two years and is now THE go-to portal for on-line news about the international meat industry. Our editorial commitment to covering every quarter of...
Need a faster way to produce a variety of summer sausage, ground beef chubs, salami and other meats? How about consistently high quality emulsions for bologna, hot dogs and liver sausage? Learn how Wenneman Meat Co. has benefitted from the...
The Videojet Application Note, “Reduce Coding Errors During Meat and Poultry Product Changeovers,” explains how a simple Videojet coding solution can help meat and poultry producers dramatically reduce coding errors.
Meat producers put food safety firstIshida Europe will be showing meat and poultry companies how to protect consumers and their brands by ensuring 100% of products are free from contaminants. Discuss any quality control issues at the Food Safety and...
X-Ray Inspection: Is your finished product missing something?With retailers becoming increasingly demanding over quality, ingredients, delivery times, traceability and food security, it’s important to detect problems before your customers do.Getting right inside your pack allows not only the detection of...
Combining a real time analysis with recipe management software allows an optimal control of quality and typically raw material cost saving in the range of 3-5 %
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
Technical / white paper
Kemin offers a guaranteed source of proprietary rosemary extract. Our plant-based ingredients have both flavoring and antioxidant properties that delay oxidation and increase shelf-life. Managing the entire process - from plant breeding and growing to extraction and blending - allows...
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...
iPeel casing made of plastic components. Ipeel casing features the highest rate of permeability to smoke amongst all plastic casings available in the market.
Put another way; ‘How am I going to get the right amount of product into each pack?’ The answer to this question will vary depending on your product but the clear benefits in using a Multihead weigher is the speed...
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...
The purpose of this study was to evaluate the survival and/or growth of Listeria monocytogenes inoculated onto frankfurters formulated with four Hawkins antimicrobial blends during storage at 40 +/- 20 F for up to fifteen weeks.
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...
10000 birds per hour are being processed with giveaway as low as 0.2% at a new greenfield site in Russia, using an integrated poultry processing system. It includes Ishida’s weigh-batching technology, which has revolutionised the speed, accuracy and compactness of...