Meat + Poultry - January 2006 - 74
New Product Showcase
Portioner/twister
Marlen's new Dynamo 500 Portioner/
Twist Linker is designed for use with
a Marlen OPTI-Series of vacuumizer
stuffers to deliver
small portions to
clipping machines
or to twist link products. Typical portion
sizes of the products
stuffed with the new Dynamo 500 are
25 grams up to 3 lbs. It is ideal for
fresh sausage, smoked sausage and
dry sausage, and multiple Dynamo 500
portioners may be run from one OPTISeries stuffer. For a more information,
call (800) 862-7536.
www.marlen.com
sured data, which is downloadable via
a port. For additional information, call
(763) 493-7206.
www.mocon.com
Collagen
Red
Arrow
Products Co.
introduces
NuGen collagen to its Performance Technology
line. NuGen combines the company's
meat based process systems with the
emerging "cook in bag" co-extrusion
technology. NuGen provides the flexibility in texture formation and the desired amount of bite. For more information, call (920) 769-1100.
www.redarrowusa.com
MAP analyzer
MOCON
introduces Pac Check
Model 333, the
first
handheld
headspace
analyzer that measures
carbon monoxide
(CO), oxygen (O2)
and carbon dioxide (CO2) levels in
modified and controlled-atmosphere case-ready meat
packaging. It gives meat processors a
portable and reliable testing device to
make sure they are in compliance with
F.D.A.'s GRAS parameters for CO. The
unit's portability makes it ideal for production, quality control and R&D. Its
Sticky Foot probe houses the needle
internally for additional protection.
The needle is actuated by twisting the
outer housing, allowing it to penetrate
the package and measure internal gas
levels. Set up and calibration screens
are password protected minimizing the
chance of operator error. The system
also has the ability to store and retrieve
product names and link them to mea76
I
MEAT&POULTRY
I
January 2006
I
Slicer
The MegaSlicer
XXL from CFS
can cut up to 8,000
slices per minute
by multiple log
slicing. Its maximum throat size
is 440 mm by 180
mm, which allows it to slice 4-inch by
4-inch or 4-inch by 6-inch products simultaneously. The MegaSlicer XXL
can perform a broad range of application patterns like shaved and folded portions. For additional information, call
(214) 618-1100.
probe, the smoker automatically goes
into a holding cycle to keep the meat
at the optimal temperature. For more
information, call (580) 765-3669.
www.cookshack.com
Urethane flooring
Rust-Oleum's new ThermaKrete urethane concrete coating provides extreme protection for concrete in harsh
industrial environments. It seamlessly
expands and contracts to resist cracking, making it
ideal for the food
industry where
temperature fluctuations can be
extreme. It also
provides durability for heavy
traffic,
resists
bacteria contamination and decreases
maintenance costs. ThermaKrete armor shields against thermal shock with
temperature fluctuations from -10º F to
240º F. The concrete coating withstands
caustic washdowns, high-impact abrasion and chemicals, and standing-water contamination. For more information, call (877) 703-5007
www.rustoleum.com
www.cfs.com
Trimmer
Temperature controller
Cookshack, Inc. has added an optional
electronically controlled temperature
probe to its IQ controller. When meat
reaches a pre-programmed internal
temperature, which is measured by the
www.MEATPOULTRY.com
Whizard Series II Trimmers from Bettcher Industries transform beef skirts
into high-value fajita meat, ready for
marinating. Using the Whizard Model
880 trimmer, operators can easily de-fat
and trim skirts. Compared to the traditional practice of using a straight knife,
http://www.mocon.com
http://www.cookshack.com
http://www.marlen.com
http://www.redarrowusa.com
http://www.rustoleum.com
http://www.cfs.com
http://www.MEATPOULTRY.com
Meat + Poultry - January 2006
Table of Contents for the Digital Edition of Meat + Poultry - January 2006
Contents
Meat + Poultry - January 2006 - 1
Meat + Poultry - January 2006 - 2
Meat + Poultry - January 2006 - 3
Meat + Poultry - January 2006 - Contents
Meat + Poultry - January 2006 - 5
Meat + Poultry - January 2006 - 6
Meat + Poultry - January 2006 - 7
Meat + Poultry - January 2006 - 8
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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
https://digital.meatpoultry.com/sosland/mp/2020_10_01
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
https://digital.meatpoultry.com/sosland/mp/2020_06_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
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https://digital.meatpoultry.com/sosland/mp/2019_03_01
https://digital.meatpoultry.com/sosland/mp/2019_02_01
https://digital.meatpoultry.com/sosland/mp/2019_01_01
http://digital.meatpoultry.com/sosland/mp/2018_12_01
http://digital.meatpoultry.com/sosland/mp/2018_11_01
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https://www.nxtbook.com/sosland/mp/2018_02_01
https://www.nxtbook.com/sosland/mp/2018_01_01
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https://www.nxtbook.com/sosland/mp/2016_02_01
https://www.nxtbook.com/sosland/mp/2016_01_01
https://www.nxtbook.com/sosland/mp/2015_12_01
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https://www.nxtbook.com/sosland/mp/2015_10_01
https://www.nxtbook.com/sosland/mp/2015_09_01
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https://www.nxtbook.com/sosland/mp/2015_07_01
https://www.nxtbook.com/sosland/mp/2015_06_01
https://www.nxtbook.com/sosland/mp/2015_05_01
https://www.nxtbook.com/sosland/mp/2015_04_01
https://www.nxtbook.com/sosland/mp/2015_03_01
https://www.nxtbook.com/sosland/mp/2015_02_01
https://www.nxtbook.com/sosland/mp/2015_01_01_mp
https://www.nxtbook.com/sosland/mp/2014_12_01
https://www.nxtbook.com/sosland/mp/2014_11_01
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https://www.nxtbook.com/sosland/mp/2014_02_01
https://www.nxtbook.com/sosland/mp/2014_01_01
https://www.nxtbook.com/sosland/mp/2013_12_01
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https://www.nxtbook.com/sosland/mp/2012_12_01
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https://www.nxtbook.com/sosland/mp/2011_04_01
https://www.nxtbook.com/sosland/mp/2011_03_01
https://www.nxtbook.com/sosland/mp/2011_02_01
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
https://www.nxtbook.com/sosland/mp/2010_10_01
https://www.nxtbook.com/sosland/mp/2010_09_01
http://digital.meatpoultry.com/sosland/mp/2010_08_01
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