Meat&Poultry - December 2014 - 72

Best Practices
in Brine Chiller
Disinfection

BUTTERBALL

"Many of today's
popular eating
approaches are
leading shoppers
to consciously
look for more
ways to include
turkey in their
diet."
-Joe Nalley, Butterball LLC COO

form, which showcases its continued
commitment to making a positive impact in all areas of operation. The program, Traditions with Purpose, consists of four focus areas: People, Plate,

Never
again guess
whether your brine has
proper microbial control.

t i g ht q u a l i t y a n d fo o d - s a fe t y

Planet and Philanthropy.

parameters. "One recent example is

No disinfection chemical
costs or dosing headaches.

understand firsthand the importance

simplified the process of removing the

of being good stewards of the land

meat from the bone. This represented

and its resources - that's where our
Planet pillar is focused," Nalley says.
"Since 2007, we have measured and

the manual work required with the

Effective and consistent
disinfection.

agriculture, our plant associates

at our Mt. Olive, NC, facility that

loved the ease of the process versus

With continuous QA/FSMA
operating data recording.

an automated de-boning operation

a major investment, but our associates

Proven to be highly consistent
with lab results obtained a day
or more later.

"A s a compa ny g rou nded i n

reduced our impact on key natural

previous operation," Nalley says.

resources and focused efforts where

Working as a team, Butterball

we can make the biggest difference:

Not affected by brine color
or turbidity.

plant managers are in constant

in transportation, manufacturing

communication with one another to

facilities and packaging. Against

Longer brine use...weeks
or more.

share best practices with each other.

t hat 20 07 bench ma rk, we have

Compact system, easy to
retro t.

Butterball executives discovered

improved water-use efficiency by

geog raphically consumers have

13.9 percent; reduced greenhouse gas

consistent consumption patterns in

emissions by 24.0 percent; improved

terms of frequency. "Some consumers

energy [natural gas] efficiency in our

prefer turkey as their source of protein

existing facilities by 17.6 percent;

Powerful SuperOxidants™
generated from the brine itself.

and will often consume in excess of

and improved energy efficiency in

five categories of turkey products,

our existing facilities by 9.6 percent."

Disinfection strength
automatically adjusts for
changing organic load.

including ground turkey, burgers,

Consumers are thinking more

bacon, cold cuts and whole birds. At

holistically about how their food gets

Butterball, we call these consumers

to their table, he adds. "And we want

'Turketarians' and they are found

to deliver on their expectation that

throughout the US," Nalley shares.

what they choose is safe, nutritious

Breakthrough patented
catalytic process.

BioIonix, Inc.

and produced in a responsible and
sustainable way by our facilities and

In late September, Butterball an-

associates who work there," Nalley

nounced its expanded citizenship plat-

Operations commitment

concludes. ■

* Meat&Poultry * December 2014 * www.MeatPoultry.com

http://www.bioionix.com http://www.MeatPoultry.com

Meat&Poultry - December 2014

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