ULMA designed their new TFS line of packaging thermoforming machines with improved ease of cleaning and hygiene.

The exhibition welcomed 15,000 visitors, as in 2006, with a 5% increase in international exhibitors and industry professionals. “This is an extraordinary response to the world crisis, banishing all concerns for 2009,” says Assofoodtec and Eurocarne 2009 president Emilia Arosio.

 

Veronafiere president Ettore Riello, former president of Anima (the Federation of the Italian Associations of Mechanical and Engineering Industries), on the other hand, highlighted the internationalisation of Eurocarne and the machinery and technology offered.

 

“Italians are market leaders for slaughtering and processing machinery and technology,” Riello remarks. “One of the outstanding features of this edition of Eurocarne was the focus on the dynamics of the meat market, which is increasingly affected by globalisation. This brings the attention to meat safety, as trade flows are strongly connected to safety and hygienic evaluations.”

 

 

“The crisis was successfully addressed by the high degree of specialisation and the growing interest in food technology, with a consequent increase in international visitors and 32% of exhibitors coming from foreign countries,” says Assofoodtec’s Arosio.

The use of Campus Promeat 2500 MLD delivers benefits such as: reduction in maturation times; lower absolute production costs; stabilisation of colour and improvement of the aromatic profile.

Many slaughtering and processing machinery companies displayed their latest technology innovations. Jarvis, a leading producer of meat slaughtering equipment, introduced the new version of the USSS2A concussion stunner. The equipment’s high reliability is matched by top-quality stunning. It has four main benefits - effective stunning that causes almost no discomfort to the animal, compliance with the specific requirements of Jewish and Muslim faiths, total absence of skull penetration, and low maintenance costs. Many customers have already implemented this system with great success in terms of both the market demand for ritually slaughtered meat as well as the need to optimise the slaughter process with a consequent reduction in slaughter costs per head. Europe is increasingly pushing for a ban on the

draining of blood from animals that have not been stunned beforehand; this means combining the pain-free slaughter of the animal with a reversible stunning method, as accepted by various religions outside the EU.

 

Ingredient “functions” to lower costsCampus Spa highlighted its Promeat 2500 MLD ingredient which is a partial replacement of lean meat in raw fermented sausages to obtain a reduction in maturation time and production costs. Over the years, various methods have been aimed at reducing the high percentage of moisture in lean meat from the beginning of the production process, so as to stabilise the salami and reduce maturation times. Almost none of these techniques achieved results which were of interest to the industry as they were too costly or did not comply with current legislation or

the need for a clean label. Campus has finalised Promeat 2500 MLD, an innovative functional product based on a new pork meat dehydrated by physical means. When adding 2.5 kg of Promeat 2500 MLD, 7.5 kg of lean meat is removed from the initial paste, lowering production costs. The use of Promeat 2500 MLD delivers benefits such as: reduction in maturation times; lower absolute production costs; with stabilisation of colour and improvement of the aromatic profile.

 

ULMA Packaging SRL., the Italian branch of Iberian group ULMA, presented the new line of TFS thermoforming machines to the Italian market. The TFS 200, TFS 500 and TFS 700 differ from each other with the film width capacity, the forming depth, and performance. ULMA paid particular attention to the machines’ hygienic design and improved ease and cleaning level.

 

Menozzi highlighted its steaming ovens for the production of cooked ham in aluminium or stainless steel moulds. The steam can be delivered directly or by a coil and the oven can be equipped with a basin for a “barbotage” (bubbling) system according to the different requirements of each customer.

 

The fans allow that the temperature and the steam diffusion to remain homogeneous. The temperature during the different cooking phases is checked by temperature probes placed both inside the oven room and inside the product. These temperature data let the different fans work separately according to the needs of the moment.

 

The control panel can memorise different cooking programmes and it allows for checking the cooking phases. It is also provided with an interface card to communicate with the control data system of the packing plant.

 

The ovens can be equipped with an overhead twin rail transport system, but they are provided also with a stainless steel grate floor and can be used with standard racks on wheels as well.

 

Risco has introduced the RS 191 system for the production of sausages of any length and any size in which the final product is coated with a vegetable-based coating of alginate, a result of a modern and natural process that replaces traditional production methods with natural gut and collagen, without having to change the techniques for preparing the mix.

 

Risco also introduced its complimentary equipment such as automatic angle grinders that enable meat to be processed while maintaining product quality after the grinding and four different tying machines with a high mechanical quality.

 

Marel promoted its OptiCut portioner/slicer. One of OptiCut’s advantages is the full optimisation of raw material. With such high utilisation, cut off is virtually eliminated. Meat product in its original shape is placed into the OptiCut and formed in a portioning mould. Volumetric portioning and new optimising software ensure maximum product utilisation with high yield and accuracy. Accurate portions are delivered either one by one or stacked together into a fixed weight batch. Trim pieces can be removed automatically. Marel OptiCut in combination with the QuickLoader offers a complete solution delivering fixed weight portions directly into trays ready for sealing and packaging.

 

 

 

Source: Meat International magazine Volume 19.5/6