Meat&Poultry - April 2011 - MI3

I N S I G H T

–

M E AT

P R O C E S S I N G

SensorX fat-lean trim management system
Marel’s trim management system is an integrated solution of SensorX Fat Analysis and StreamLine red meat trimming line. The system is designed to analyze red meat trim for fat/lean ratio and give processors the ability to manage their trim and hit target fat percentage. The system is based on Marel’s extensive knowledge in X-ray technology, which provides the most accurate way to determine fat content in meat.
Perfect beef trim for further processing Knowing the accurate fat percentage of incoming product is valuable, but controlling what actually comes out of the process will give processors even more added value. The SensorX scans batches of beef trim from the StreamLine for accurate chemical lean ratio and density variations. The fat analysis function is a software module that is added to the SensorX bone detection system. Products are scanned by the SensorX for density variations. These variations enable SensorX to detect presence of hazardous contaminants or decide precise chemical lean ratio. The results are sent to a grading/batching system where

2 4 3

1

batches are collected to a target chemical lean ratio. This provides customers with the exact fat-lean ratio they require for further processing (for example 50/50, 75/25 or 80/20). This will take the guess work out of mixing and grinding.

1 Batches of trim and fat from the StreamLine
enters the SensorX.

2 SensorX scans each batch for contaminants,
chemical lean ratio and weight

3 Results are sent to a Marel Trim Grader which
distributes according to specifications

4 Batches of precise chemical lean ratio are
formed based on processor’s requirements

3



Meat&Poultry - April 2011

Table of Contents for the Digital Edition of Meat&Poultry - April 2011

Meat&Poultry - April 2011
Contents
Commentary - A ‘head-on’ approach to food safety
USDA proposes mandatory test-and-hold for industry
George’s Inc. to buy Tyson poultry complex
Smithfi eld reports no initial decline in pork exports to Japan
Maple Leaf Foods to sell poultry plant
JBS posts 4Q, full year loss, but sales up
Hormel campaign addresses childhood malnutrition
Ammonia leak spurs evacuation of JBS Swift plant
Heightened regulatory hurdles
People power!
Living the dream
Transcending industries
Blazing new trails
Turning point
Prepped for success
‘The sky’s the limit’
Business rhythm
Passion for the industry
Taking the plunge
Touting the ‘other’ meats
A model of efficiency
Meat Processing Operations & Engineering
Polished processing
Setting the bar – Sterling Silver pork requires superior hogs, pioneering processes
Keeping track
Top of mind
7-step cleaning process
7 pasos del proceso de limpieza
Leadership drives Lean
Consumer-driven
Getting to the point(s)
Links
Hot dog! What’s in a name?
Foot-long frenzy
Marketing “vehicles”
Future focused
Pre-stunning control
Names in the News
New Product Showcase
Classified Advertising
Advertisers
The Insider
INSIGHT
We ‘meat’ your needs
CONTENTS
SensorX fat-lean trim management system
I-Cut 10 the no-fuss portion cutter
Accurate portion control with I-Cut 55
SAME AGAIN, PLEASE!
Beef boning hall system fulfils criteria at Marcher
ValueDrum – Marinating the smart way
Fixed-weight meat batching
Target Batcher - flexibility
Speed Batcher - bulk packing
Multihead Weigher - retail packing
Meat harvesting – Inline bone processing
Innovation in sausage making equipment
Automated data collection for solid decision making and full traceability
Weigh it, label it, track it...
We know skinning better than anyone…
Freeze your product - not your profit
All new Polyslicer 1000 with out-of-the-ordinary performance
Meat&Poultry - April 2011 - CV1
Meat&Poultry - April 2011 - CV2
Meat&Poultry - April 2011 - Meat&Poultry - April 2011
Meat&Poultry - April 2011 - 2
Meat&Poultry - April 2011 - 3
Meat&Poultry - April 2011 - Contents
Meat&Poultry - April 2011 - 5
Meat&Poultry - April 2011 - 6
Meat&Poultry - April 2011 - 7
Meat&Poultry - April 2011 - Commentary - A ‘head-on’ approach to food safety
Meat&Poultry - April 2011 - 9
Meat&Poultry - April 2011 - George’s Inc. to buy Tyson poultry complex
Meat&Poultry - April 2011 - 11
Meat&Poultry - April 2011 - Maple Leaf Foods to sell poultry plant
Meat&Poultry - April 2011 - 13
Meat&Poultry - April 2011 - 14
Meat&Poultry - April 2011 - 15
Meat&Poultry - April 2011 - Ammonia leak spurs evacuation of JBS Swift plant
Meat&Poultry - April 2011 - 17
Meat&Poultry - April 2011 - Heightened regulatory hurdles
Meat&Poultry - April 2011 - 19
Meat&Poultry - April 2011 - People power!
Meat&Poultry - April 2011 - 21
Meat&Poultry - April 2011 - Living the dream
Meat&Poultry - April 2011 - 23
Meat&Poultry - April 2011 - Transcending industries
Meat&Poultry - April 2011 - 25
Meat&Poultry - April 2011 - Blazing new trails
Meat&Poultry - April 2011 - 27
Meat&Poultry - April 2011 - Turning point
Meat&Poultry - April 2011 - 29
Meat&Poultry - April 2011 - Prepped for success
Meat&Poultry - April 2011 - 31
Meat&Poultry - April 2011 - ‘The sky’s the limit’
Meat&Poultry - April 2011 - 33
Meat&Poultry - April 2011 - Business rhythm
Meat&Poultry - April 2011 - 35
Meat&Poultry - April 2011 - Passion for the industry
Meat&Poultry - April 2011 - 37
Meat&Poultry - April 2011 - Taking the plunge
Meat&Poultry - April 2011 - 39
Meat&Poultry - April 2011 - Touting the ‘other’ meats
Meat&Poultry - April 2011 - 41
Meat&Poultry - April 2011 - 42
Meat&Poultry - April 2011 - 43
Meat&Poultry - April 2011 - 44
Meat&Poultry - April 2011 - 45
Meat&Poultry - April 2011 - A model of efficiency
Meat&Poultry - April 2011 - 47
Meat&Poultry - April 2011 - 48
Meat&Poultry - April 2011 - 49
Meat&Poultry - April 2011 - 50
Meat&Poultry - April 2011 - 51
Meat&Poultry - April 2011 - 52
Meat&Poultry - April 2011 - Meat Processing Operations & Engineering
Meat&Poultry - April 2011 - 54
Meat&Poultry - April 2011 - Polished processing
Meat&Poultry - April 2011 - 56
Meat&Poultry - April 2011 - 57
Meat&Poultry - April 2011 - 58
Meat&Poultry - April 2011 - 59
Meat&Poultry - April 2011 - Setting the bar – Sterling Silver pork requires superior hogs, pioneering processes
Meat&Poultry - April 2011 - 61
Meat&Poultry - April 2011 - 62
Meat&Poultry - April 2011 - 63
Meat&Poultry - April 2011 - Keeping track
Meat&Poultry - April 2011 - 65
Meat&Poultry - April 2011 - 66
Meat&Poultry - April 2011 - 67
Meat&Poultry - April 2011 - 68
Meat&Poultry - April 2011 - 69
Meat&Poultry - April 2011 - Top of mind
Meat&Poultry - April 2011 - 71
Meat&Poultry - April 2011 - 7-step cleaning process
Meat&Poultry - April 2011 - 73
Meat&Poultry - April 2011 - 7 pasos del proceso de limpieza
Meat&Poultry - April 2011 - Leadership drives Lean
Meat&Poultry - April 2011 - 76
Meat&Poultry - April 2011 - 77
Meat&Poultry - April 2011 - Consumer-driven
Meat&Poultry - April 2011 - 79
Meat&Poultry - April 2011 - 80
Meat&Poultry - April 2011 - 81
Meat&Poultry - April 2011 - 82
Meat&Poultry - April 2011 - 83
Meat&Poultry - April 2011 - 84
Meat&Poultry - April 2011 - 85
Meat&Poultry - April 2011 - Getting to the point(s)
Meat&Poultry - April 2011 - 87
Meat&Poultry - April 2011 - 88
Meat&Poultry - April 2011 - 89
Meat&Poultry - April 2011 - 90
Meat&Poultry - April 2011 - Links
Meat&Poultry - April 2011 - Hot dog! What’s in a name?
Meat&Poultry - April 2011 - 93
Meat&Poultry - April 2011 - Foot-long frenzy
Meat&Poultry - April 2011 - 95
Meat&Poultry - April 2011 - 96
Meat&Poultry - April 2011 - 97
Meat&Poultry - April 2011 - 98
Meat&Poultry - April 2011 - 99
Meat&Poultry - April 2011 - Marketing “vehicles”
Meat&Poultry - April 2011 - 101
Meat&Poultry - April 2011 - 102
Meat&Poultry - April 2011 - 103
Meat&Poultry - April 2011 - Future focused
Meat&Poultry - April 2011 - 105
Meat&Poultry - April 2011 - Pre-stunning control
Meat&Poultry - April 2011 - Names in the News
Meat&Poultry - April 2011 - New Product Showcase
Meat&Poultry - April 2011 - 109
Meat&Poultry - April 2011 - 110
Meat&Poultry - April 2011 - 111
Meat&Poultry - April 2011 - 112
Meat&Poultry - April 2011 - 113
Meat&Poultry - April 2011 - 114
Meat&Poultry - April 2011 - 115
Meat&Poultry - April 2011 - Classified Advertising
Meat&Poultry - April 2011 - 117
Meat&Poultry - April 2011 - 118
Meat&Poultry - April 2011 - 119
Meat&Poultry - April 2011 - 120
Meat&Poultry - April 2011 - Advertisers
Meat&Poultry - April 2011 - The Insider
Meat&Poultry - April 2011 - 123
Meat&Poultry - April 2011 - 124
Meat&Poultry - April 2011 - INSIGHT
Meat&Poultry - April 2011 - CONTENTS
Meat&Poultry - April 2011 - SensorX fat-lean trim management system
Meat&Poultry - April 2011 - I-Cut 10 the no-fuss portion cutter
Meat&Poultry - April 2011 - Accurate portion control with I-Cut 55
Meat&Poultry - April 2011 - SAME AGAIN, PLEASE!
Meat&Poultry - April 2011 - MI7
Meat&Poultry - April 2011 - Beef boning hall system fulfils criteria at Marcher
Meat&Poultry - April 2011 - MI9
Meat&Poultry - April 2011 - MI10
Meat&Poultry - April 2011 - ValueDrum – Marinating the smart way
Meat&Poultry - April 2011 - Target Batcher - flexibility
Meat&Poultry - April 2011 - Multihead Weigher - retail packing
Meat&Poultry - April 2011 - Meat harvesting – Inline bone processing
Meat&Poultry - April 2011 - Innovation in sausage making equipment
Meat&Poultry - April 2011 - Automated data collection for solid decision making and full traceability
Meat&Poultry - April 2011 - Weigh it, label it, track it...
Meat&Poultry - April 2011 - We know skinning better than anyone…
Meat&Poultry - April 2011 - Freeze your product - not your profit
Meat&Poultry - April 2011 - All new Polyslicer 1000 with out-of-the-ordinary performance
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