Meat + Poultry - February 2005 - 113

New Product Showcase
Software system

Temperature probe

AmericanERP's
Automated
Food
Processing Enterprise 2005 edition, a
comprehensive enterprise resource planning and management software system,
provides a complete lot search and traceability tool for small- to mid-size food
processors. For more information, please
call (503) 924-4491 or visit

The Gold Peg International self-cleaning temperature probe has been upgraded to achieve longer life, lower operating costs and improved performance.
The Reciprocating Temperature Probe
Mk2 can be spool or disc mounted and
is compatible with existing pipelines,
batch cookers and vessels. For more
information, please call +61 3 8531
2999 or visit

www.AmericanERP.com.

of resisting the high temperatures
demanded by the retort process. For
more information, please call (800)
265-0750 or visit
www.fresh-lock.com.

Pulling system

www.goldpeg.com.

Washdown coating
Forming machine

Boston Gear introduces its Stainless
Bost-Kleen washdown protection
treatment for speed reducers used
in harsh environments. Its coating
prevents wear and cracking caused
by caustic washdown chemicals and
high pressure cleaning, as well as
protection from scratches that may
occur from contact during installation
and operation. For more information,
please call (888) 999-9860 or visit
www.bostongear.com.

Foam trays
Genpak presents new heavy weight,
processor grade foam trays. The trays
provide extra strength and rigidity and
are available in 13 sizes and a variety
of colors. Compatible with auto-wrapping equipment, the trays are designed
for meat and poultry applications. For
more information, please call (800)
626-6695 or visit
www.genpak.com.

Formax's Forma-Link and TenderForm technologies offer two ways to
increase sales of skinless sausage links
and patties. Both systems maximize
productivity, yields and product appearance. Forma-Link also eliminates
the expense of casings and stuffing
requirements. For more information,
please call (708) 479-3500 or visit

Best & Donovan announces the development of a new, patented process
which automatically detects and
determines the contour of the pork
loin surface to drive motion control
components which improve the quality and cut separation of the pork loin
and belly. This new contour apparatus
sends information to the P.L.C. and
motion controller to set and locate the
patented Z-style blade, resulting in
fingers of lean and thick edged bellies
nearly every time. For more information, please call (800) 553-2378.

Infrared thermometer

www.formaxinc.com.

Zipper line
The Fresh-Lock Zipper brand from
Presto Products has a line of polypropylene zippers for retort and other
high-temperature packaging applications. This series of retort zippers was
developed in conjunction with Pyramid
Flexible Packaging and are capable

Telatemp Corp. has introduced a
versatile point-and-shoot infrared
thermometer that can make non-contact hot and cold surface temperature
measurements of a pinpointed target
area, and also provide direct contact
measurements using any K-type probe
thermocouple having a min-style plug.
For more information, please call
(800) 321-5160 or visit

www.MEATPOULTRY.com

www.telatemp.com.

I

February 2005

I

MEAT&POULTRY

I

61


http://www.fresh-lock.com http://www.AmericanERP.com http://www.goldpeg.com http://www.bostongear.com http://www.formaxinc.com http://www.genpak.com http://www.telatemp.com http://www.MEATPOULTRY.com

Meat + Poultry - February 2005

Table of Contents for the Digital Edition of Meat + Poultry - February 2005

Contents
Meat + Poultry - February 2005 - 1
Meat + Poultry - February 2005 - 2
Meat + Poultry - February 2005 - 3
Meat + Poultry - February 2005 - Contents
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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
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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
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
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https://digital.meatpoultry.com/sosland/mp/2020_12_01
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https://digital.meatpoultry.com/sosland/mp/2020_06_01
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https://digital.meatpoultry.com/sosland/mp/2019_05_01
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http://digital.meatpoultry.com/sosland/mp/2018_12_01
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http://digital.meatpoultry.com/sosland/mp/2018_07_01
http://digital.meatpoultry.com/sosland/mp/2018_06_01
http://digital.meatpoultry.com/sosland/mp/2018_05_01
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http://digital.meatpoultry.com/sosland/mp/2018_03_01
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https://www.nxtbook.com/sosland/mp/2013_07_01
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https://www.nxtbook.com/sosland/mp/2011_04_01
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https://www.nxtbook.com/sosland/mp/2011_01_01
https://www.nxtbook.com/sosland/mp/2010_12_01
https://www.nxtbook.com/sosland/mp/2010_11_01
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https://www.nxtbook.com/sosland/mp/2010_09_01
http://digital.meatpoultry.com/sosland/mp/2010_08_01
http://digital.meatpoultry.com/sosland/mp/2010_07_01
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http://digital.meatpoultry.com/sosland/mp/2010_02_01
http://digital.meatpoultry.com/sosland/mp/2010_01_01
http://digital.meatpoultry.com/sosland/mp/2009_12_01
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http://digital.meatpoultry.com/sosland/mp/2009_10_01
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http://digital.meatpoultry.com/sosland/mp/2009_07_01
http://digital.meatpoultry.com/sosland/mp/2009_06_01
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http://digital.meatpoultry.com/sosland/mp/2008_09_01
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http://digital.meatpoultry.com/sosland/mp/2008_07_01
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http://digital.meatpoultry.com/sosland/mp/2008_04_01
http://digital.meatpoultry.com/sosland/mp/2008_03_01
http://digital.meatpoultry.com/sosland/mp/2008_02_01
http://digital.meatpoultry.com/sosland/mp/2008_01_01
http://digital.meatpoultry.com/sosland/mp/2007_12_01
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http://digital.meatpoultry.com/sosland/mp/2007_10_01
http://digital.meatpoultry.com/sosland/mp/2007_09_01
http://digital.meatpoultry.com/sosland/mp/2007_08_01
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http://digital.meatpoultry.com/sosland/mp/2007_06_01
http://digital.meatpoultry.com/sosland/mp/2007_05_01
http://digital.meatpoultry.com/sosland/mp/2007_04_01
http://digital.meatpoultry.com/sosland/mp/2007_03_01
http://digital.meatpoultry.com/sosland/mp/2007_02_01
http://digital.meatpoultry.com/sosland/mp/2007_01_01
http://digital.meatpoultry.com/sosland/mp/2006_12_01
http://digital.meatpoultry.com/sosland/mp/2006_11_01
http://digital.meatpoultry.com/sosland/mp/2006_10_01
http://digital.meatpoultry.com/sosland/mp/2006_09_01
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