Meat + Poultry - June 2017 - 94
TOOLS OF THE TRADE
"In the last
decade, there
have been
important
improvements
in sanitation
and safety."
- BRETT SADDORIS
clean label meat and poultry products. At JBT
Wolf-Tec, Kingston, N.Y., director of sales and
marketing Chris Mason says the development
of injection technology and equipment reflects
marketplace trends, including interest in clean
labels for meat and poultry products. "Through
meat-in-meat injection, we can eliminate
phosphates or at least reduce them using a
protein's natural water-binding characteristics
to retain water in a product. That is something
we've seen a lot of interest in over the last 12
months or so," he says.
Beyond clean label, other product trends
in the meat and poultry sector also impact
injection advancements and applications.
One case in point is the recent surge in the
popularity of jerky products. Many of those
protein-rich snacks are processed using
injection methods.
"We've been involved in high solid brine
injectors that are used in things like jerky
products, which are hot right now. You can't
use a standard injector for those," says Mason.
94
MEAT+ POULTRY | 06.17 | www.meatpoultry.com
SAFE AND SOUND
No matter how it's used, injection equipment
needs to be cleaned and sanitized because
of the nature of the process. Many times,
clean water is filtered through the machine
to remove any debris of fat, meat and other
ingredients. Needles must be monitored too, to
protect against accidental breakage.
To make cleaning of injectors easier for
processors, those who manufacture injection
equipment have focused on cleaning and
sanitation. Reiser, with US offices in Canton,
Massachusetts, offers a self-cleaning filter that
doesn't lose pressure when operating because
of a clogged needle or filters. The filter cleans
itself and automatically discharges residue,
which also helps increase yield.
The IMAX Generation II injector from
Wolf-Tec also has a sanitary design that allows
it to be cleaned up to six times faster than
other injectors.
Nu-Meat has also focused improvements
on safety and sanitation. The company's
Metalquimia Movistick Plus Injectors, which
inject brine into bone-in and boneless meat and
poultry, has improved the tenderization head
change for more effective inspection, cleaning
and sanitation and designed its injector for
easy needle change. Nu-Meat also offers an
optional automatic self-cleaning filter that can
run 24 hours with all types of brine.
The Townsend injection technology from
Marel, meanwhile, includes a multiple stage filter
system that runs an eight-hour shift without a
full system cleaning, along with a removable
conveyor bed and clean-in-place features.
"In the last decade, there have been
important improvements in sanitation and
safety, such as the way the injector drains and in
the way positive displacement pumps are used.
The system is built with safety in mind," says
Brett Saddoris, Townsend's marketing specialist.
Finally, also reflecting trends in processing
and in keeping with operator interest in greater
efficiency, some equipment suppliers offer
injection systems for small spaces. Wolf-Tec,
for instance, offers a compact injector for
bone-in or boneless products with a capacity of
up to 6,000 lbs. an hour.
Wolftec
Marketplace trends, such as
clean labeling, are affecting
the development of injection
technology and equipment.
Wolf-Tec's injector designed for high solid and
high viscous brines is in greater demand among
meat snack processors, he adds.
http://www.meatpoultry.com
Meat + Poultry - June 2017
Table of Contents for the Digital Edition of Meat + Poultry - June 2017
COMMENTARY -- Catching fire
BUSINESS NOTES -- TYSON TRANSITIONING TO ‘NO ANTIBIOTICS EVER’
BUSINESS NOTES -- SENATE CONFIRMS PERDUE AS AGRICULTURE SECRETARY
BUSINESS NOTES -- SMITHFIELD RELEASES 2016 SUSTAINABILITY REPORT
BUSINESS NOTES -- TYSON TO ACQUIRE ADVANCEPIERRE FOODS
BUSINESS NOTES -- FIRST SHIPMENTS OF US BEEF ARRIVE IN BRAZIL
WASHINGTON -- Avoiding allergens
BARBECUE REPORT -- TERRITORIAL TASTES
EDUCATION -- Pursuing PITMASTER Status
COMPANY PROFILE -- TAKING THEIR 'CUE
FOODSERVICE TRENDS -- Satisfaction GUARANTEED
PITMASTERS -- PERFECT SCORES
MEAT MARKETING -- LESSONS LEARNED
INGREDIENT ISSUES -- SMOKE, FIRE AND FLAVOR
SMALL BUSINESS MATTERS -- Perpetual Success
PACKAGING SOLUTIONS -- WRAPPING HAMS
FOOD SAFETY -- Leaning on Listeria
FOODSERVICE -- CHIPOTLE'S FOOD SAFETY FOCUS
TOOLS OF THE TRADE -- PUMPING UP PERFORMANCE
SHOW PREVIEW -- Assemble for AAMP
LABOR -- Weeding
SHOWCASE
NAMES IN THE NEWS
CALENDAR -- Industry Events
THE INSIDER -- ROB LOWE TAKES OFF AS NEW COLONEL
THE INSIDER -- OVERherd
THE INSIDER -- Bacon America great again
THE INSIDER -- SECRET SAUCE
THE INSIDER -- INSPECTION APP
Meat + Poultry - June 2017 - 1
Meat + Poultry - June 2017 - 2
Meat + Poultry - June 2017 - 3
Meat + Poultry - June 2017 - 4
Meat + Poultry - June 2017 - 5
Meat + Poultry - June 2017 - 6
Meat + Poultry - June 2017 - 7
Meat + Poultry - June 2017 - COMMENTARY -- Catching fire
Meat + Poultry - June 2017 - 9
Meat + Poultry - June 2017 - BUSINESS NOTES -- SMITHFIELD RELEASES 2016 SUSTAINABILITY REPORT
Meat + Poultry - June 2017 - 11
Meat + Poultry - June 2017 - 12
Meat + Poultry - June 2017 - BUSINESS NOTES -- FIRST SHIPMENTS OF US BEEF ARRIVE IN BRAZIL
Meat + Poultry - June 2017 - WASHINGTON -- Avoiding allergens
Meat + Poultry - June 2017 - 15
Meat + Poultry - June 2017 - 16
Meat + Poultry - June 2017 - 17
Meat + Poultry - June 2017 - BARBECUE REPORT -- TERRITORIAL TASTES
Meat + Poultry - June 2017 - 19
Meat + Poultry - June 2017 - 20
Meat + Poultry - June 2017 - 21
Meat + Poultry - June 2017 - 22
Meat + Poultry - June 2017 - 23
Meat + Poultry - June 2017 - EDUCATION -- Pursuing PITMASTER Status
Meat + Poultry - June 2017 - 25
Meat + Poultry - June 2017 - 26
Meat + Poultry - June 2017 - 27
Meat + Poultry - June 2017 - 28
Meat + Poultry - June 2017 - 29
Meat + Poultry - June 2017 - 30
Meat + Poultry - June 2017 - 31
Meat + Poultry - June 2017 - 32
Meat + Poultry - June 2017 - 33
Meat + Poultry - June 2017 - COMPANY PROFILE -- TAKING THEIR 'CUE
Meat + Poultry - June 2017 - 35
Meat + Poultry - June 2017 - 36
Meat + Poultry - June 2017 - 37
Meat + Poultry - June 2017 - FOODSERVICE TRENDS -- Satisfaction GUARANTEED
Meat + Poultry - June 2017 - 39
Meat + Poultry - June 2017 - 40
Meat + Poultry - June 2017 - 41
Meat + Poultry - June 2017 - 42
Meat + Poultry - June 2017 - 43
Meat + Poultry - June 2017 - 44
Meat + Poultry - June 2017 - 45
Meat + Poultry - June 2017 - 46
Meat + Poultry - June 2017 - 47
Meat + Poultry - June 2017 - PITMASTERS -- PERFECT SCORES
Meat + Poultry - June 2017 - 49
Meat + Poultry - June 2017 - 50
Meat + Poultry - June 2017 - 51
Meat + Poultry - June 2017 - 52
Meat + Poultry - June 2017 - 53
Meat + Poultry - June 2017 - MEAT MARKETING -- LESSONS LEARNED
Meat + Poultry - June 2017 - 55
Meat + Poultry - June 2017 - 56
Meat + Poultry - June 2017 - 57
Meat + Poultry - June 2017 - 58
Meat + Poultry - June 2017 - 59
Meat + Poultry - June 2017 - INGREDIENT ISSUES -- SMOKE, FIRE AND FLAVOR
Meat + Poultry - June 2017 - 61
Meat + Poultry - June 2017 - 62
Meat + Poultry - June 2017 - 63
Meat + Poultry - June 2017 - 64
Meat + Poultry - June 2017 - 65
Meat + Poultry - June 2017 - SMALL BUSINESS MATTERS -- Perpetual Success
Meat + Poultry - June 2017 - 67
Meat + Poultry - June 2017 - 68
Meat + Poultry - June 2017 - 69
Meat + Poultry - June 2017 - 70
Meat + Poultry - June 2017 - 71
Meat + Poultry - June 2017 - PACKAGING SOLUTIONS -- WRAPPING HAMS
Meat + Poultry - June 2017 - 73
Meat + Poultry - June 2017 - 74
Meat + Poultry - June 2017 - 75
Meat + Poultry - June 2017 - 76
Meat + Poultry - June 2017 - 77
Meat + Poultry - June 2017 - 78
Meat + Poultry - June 2017 - 79
Meat + Poultry - June 2017 - FOOD SAFETY -- Leaning on Listeria
Meat + Poultry - June 2017 - 81
Meat + Poultry - June 2017 - 82
Meat + Poultry - June 2017 - 83
Meat + Poultry - June 2017 - 84
Meat + Poultry - June 2017 - 85
Meat + Poultry - June 2017 - 86
Meat + Poultry - June 2017 - 87
Meat + Poultry - June 2017 - FOODSERVICE -- CHIPOTLE'S FOOD SAFETY FOCUS
Meat + Poultry - June 2017 - 89
Meat + Poultry - June 2017 - TOOLS OF THE TRADE -- PUMPING UP PERFORMANCE
Meat + Poultry - June 2017 - 91
Meat + Poultry - June 2017 - 92
Meat + Poultry - June 2017 - 93
Meat + Poultry - June 2017 - 94
Meat + Poultry - June 2017 - 95
Meat + Poultry - June 2017 - SHOW PREVIEW -- Assemble for AAMP
Meat + Poultry - June 2017 - 97
Meat + Poultry - June 2017 - 98
Meat + Poultry - June 2017 - 99
Meat + Poultry - June 2017 - LABOR -- Weeding
Meat + Poultry - June 2017 - 101
Meat + Poultry - June 2017 - SHOWCASE
Meat + Poultry - June 2017 - 103
Meat + Poultry - June 2017 - 104
Meat + Poultry - June 2017 - NAMES IN THE NEWS
Meat + Poultry - June 2017 - CALENDAR -- Industry Events
Meat + Poultry - June 2017 - 107
Meat + Poultry - June 2017 - 108
Meat + Poultry - June 2017 - 109
Meat + Poultry - June 2017 - 110
Meat + Poultry - June 2017 - 111
Meat + Poultry - June 2017 - 112
Meat + Poultry - June 2017 - 113
Meat + Poultry - June 2017 - THE INSIDER -- INSPECTION APP
Meat + Poultry - June 2017 - 115
Meat + Poultry - June 2017 - 116
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