Meat&Poultry - April 2013 - 27

PLANT PROFILE

Photo courtesy of Joerg Adlung Photography

David Reed is the plant manager at the Seminole, Okla.-based
plant now doing business as Bar-S Foods — A Sigma Company.

MORE PERFECT

BXAplus 554
AUTOMATIC DERINDING MACHINE

ing crowded, this part of the processing floor will easily
accommodate another large system, as future growth was
part of the building’s design.
The 13 varieties of hams processed at the plant utilize
different spice formulations. After the ingredients are

• Fully-automatic derinding of all boneless pork cuts.
• Designed for US Market.
• Reduced post-processing - reduced labor.
• Increased yields for more profit.

blended with the raw products, the raw meat products
are delivered to one of four automobile-sized, massagers.
It is after the stuffing and clipping that automation takes
over the ham-production process. An entire room is dedicated to housing the automated immersion cooking. Topped
with an orange strobe light, each of the programmed cranes
automatically determines the correct mold for the products
being cooked in each pre-programmed batch.
There are 12 deep-cooking tanks where molds are
stacked to accommodate up to 16,000 lbs. of products each.
The entire process, from cook to chilling, takes about 12
hours to complete.
Automated cranes unload the pallet-size molds from
the tanks and take them to the unloading area, where they

Food Technology, Inc.
1122 E. Hartman Avenue, Omaha, NE 68110
402-827-6252 Office / www.majafoodtechnology.com

are robotically removed from the molds and onto conveyors leading to the pack-off area. For each shift, one person
is responsible for monitoring all aspects of the automated
ham-cooking process. Monitoring the operation is a vital

DERINDING | DEFATTING | SKINNING
PORTION-CONTROLLED SLICING
SANITARY FLAKE ICE PRODUCTION

role in the ongoing success of the plant’s ham production.
BXAplus 554

A matter of taste
Formulations used to produce the products for the FUD
line of products and most of the Sigma brand’s meat offerings are distinctly different than those made at the com-

Visit us at booth E/F 30,
Hall 8.0 May 4-9, 2013
Frankfurt, Germany

pany’s other Bar-S plants.
www.MeatPoultry.com • April 2013 • Meat&Poultry •

27



http://www.majafoodtechnology.com http://www.MeatPoultry.com

Meat&Poultry - April 2013

Table of Contents for the Digital Edition of Meat&Poultry - April 2013

Meat&Poultry - April 2013
Table of Contents
Commentary - Communications fix
Business Notes - COOL keeps simmering
Meat inspections funded through September
National Beef buys remaining interest in Kansas City Steak
Smithfield sees success in packaged meat
House of Raeford to phase out turkey business
Washington - Focusing on public health
Cover Story - Targeting US Hispanics
Cover Story - Seminole Strategy
Burger Trends - Building better burgers
Food Safety - Washing away risk
Small Business Matters - Selling the experience
Ingredient Solutions - Filipino flair
Meat Processing Operations & Engineering - Food-safety savvy
Improving food safety
Sanitation Tips - Heat intervention
Totally Tubular
Labor - Answering the whistle
Slaughtering Solutions - Large pig stunning
Names in the News
New Product Showcase
Classified Advertising
Ad Index
The Insider
Meat&Poultry - April 2013 - Meat&Poultry - April 2013
Meat&Poultry - April 2013 - 2
Meat&Poultry - April 2013 - 3
Meat&Poultry - April 2013 - Table of Contents
Meat&Poultry - April 2013 - 5
Meat&Poultry - April 2013 - 6
Meat&Poultry - April 2013 - 7
Meat&Poultry - April 2013 - Commentary - Communications fix
Meat&Poultry - April 2013 - 9
Meat&Poultry - April 2013 - Business Notes - COOL keeps simmering
Meat&Poultry - April 2013 - 11
Meat&Poultry - April 2013 - National Beef buys remaining interest in Kansas City Steak
Meat&Poultry - April 2013 - Smithfield sees success in packaged meat
Meat&Poultry - April 2013 - House of Raeford to phase out turkey business
Meat&Poultry - April 2013 - 15
Meat&Poultry - April 2013 - Washington - Focusing on public health
Meat&Poultry - April 2013 - 17
Meat&Poultry - April 2013 - Cover Story - Targeting US Hispanics
Meat&Poultry - April 2013 - 19
Meat&Poultry - April 2013 - 20
Meat&Poultry - April 2013 - Cover Story - Seminole Strategy
Meat&Poultry - April 2013 - 22
Meat&Poultry - April 2013 - 23
Meat&Poultry - April 2013 - 24
Meat&Poultry - April 2013 - 25
Meat&Poultry - April 2013 - 26
Meat&Poultry - April 2013 - 27
Meat&Poultry - April 2013 - 28
Meat&Poultry - April 2013 - 29
Meat&Poultry - April 2013 - Burger Trends - Building better burgers
Meat&Poultry - April 2013 - 31
Meat&Poultry - April 2013 - 32
Meat&Poultry - April 2013 - 33
Meat&Poultry - April 2013 - 34
Meat&Poultry - April 2013 - 35
Meat&Poultry - April 2013 - 36
Meat&Poultry - April 2013 - 37
Meat&Poultry - April 2013 - Food Safety - Washing away risk
Meat&Poultry - April 2013 - 39
Meat&Poultry - April 2013 - 40
Meat&Poultry - April 2013 - 41
Meat&Poultry - April 2013 - Small Business Matters - Selling the experience
Meat&Poultry - April 2013 - 43
Meat&Poultry - April 2013 - 44
Meat&Poultry - April 2013 - 45
Meat&Poultry - April 2013 - Ingredient Solutions - Filipino flair
Meat&Poultry - April 2013 - 47
Meat&Poultry - April 2013 - 48
Meat&Poultry - April 2013 - 49
Meat&Poultry - April 2013 - 50
Meat&Poultry - April 2013 - 51
Meat&Poultry - April 2013 - 52
Meat&Poultry - April 2013 - 53
Meat&Poultry - April 2013 - 54
Meat&Poultry - April 2013 - 55
Meat&Poultry - April 2013 - Meat Processing Operations & Engineering - Food-safety savvy
Meat&Poultry - April 2013 - 57
Meat&Poultry - April 2013 - 58
Meat&Poultry - April 2013 - 59
Meat&Poultry - April 2013 - 60
Meat&Poultry - April 2013 - 61
Meat&Poultry - April 2013 - Improving food safety
Meat&Poultry - April 2013 - 63
Meat&Poultry - April 2013 - Sanitation Tips - Heat intervention
Meat&Poultry - April 2013 - 65
Meat&Poultry - April 2013 - 66
Meat&Poultry - April 2013 - 67
Meat&Poultry - April 2013 - Totally Tubular
Meat&Poultry - April 2013 - 69
Meat&Poultry - April 2013 - 70
Meat&Poultry - April 2013 - 71
Meat&Poultry - April 2013 - 72
Meat&Poultry - April 2013 - 73
Meat&Poultry - April 2013 - Labor - Answering the whistle
Meat&Poultry - April 2013 - 75
Meat&Poultry - April 2013 - Slaughtering Solutions - Large pig stunning
Meat&Poultry - April 2013 - 77
Meat&Poultry - April 2013 - Names in the News
Meat&Poultry - April 2013 - New Product Showcase
Meat&Poultry - April 2013 - 80
Meat&Poultry - April 2013 - 81
Meat&Poultry - April 2013 - 82
Meat&Poultry - April 2013 - 83
Meat&Poultry - April 2013 - Classified Advertising
Meat&Poultry - April 2013 - 85
Meat&Poultry - April 2013 - 86
Meat&Poultry - April 2013 - 87
Meat&Poultry - April 2013 - 88
Meat&Poultry - April 2013 - Ad Index
Meat&Poultry - April 2013 - The Insider
Meat&Poultry - April 2013 - 91
Meat&Poultry - April 2013 - 92
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2024
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
https://digital.meatpoultry.com/sosland/mp/2020_11_01
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https://digital.meatpoultry.com/sosland/mp/2020_09_01
https://digital.meatpoultry.com/sosland/mp/2020_08_01
https://digital.meatpoultry.com/sosland/mp/2020_07_01
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https://digital.meatpoultry.com/sosland/mp/2019_12_01
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https://digital.meatpoultry.com/sosland/mp/2019_07_11
https://digital.meatpoultry.com/sosland/mp/2019_06_01
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https://digital.meatpoultry.com/sosland/mp/2019_01_01
http://digital.meatpoultry.com/sosland/mp/2018_12_01
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http://digital.meatpoultry.com/sosland/mp/2018_03_01
https://www.nxtbook.com/sosland/mp/2018_02_01
https://www.nxtbook.com/sosland/mp/2018_01_01
https://www.nxtbook.com/sosland/mp/2017_12_01
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https://www.nxtbook.com/sosland/mp/2017_01_01
https://www.nxtbook.com/sosland/mp/2016_12_01
https://www.nxtbook.com/sosland/mp/2016_11_01
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