Meat&Poultry -- October 2014 - 56

Best Practices
in Brine Chiller
Disinfection

MAPLE LEAF FARMS

Featuring BioIonix's
exclusive online
disinfection efcacy
estimate.

▪

Never
again guess
whether your brine has
proper microbial control.

▪

Proven to be highly consistent
with lab results obtained a day
or more later.

▪

With continuous QA/FSMA
operating data recording.

With these major benets:

▪
▪
▪
▪
▪

▪
▪

Chicken Minis. Its school lunch line

All MLF chicken products are

includes Whole Grain Chicken Chips,

Effective and consistent
disinfection.

raw, frozen and must be prepared via

Whole Grain Jalapeño Sticks and its

No disinfection chemical
costs or dosing headaches.

conventional oven and/or fryer. Mil-

newest product - Whole Grain Chick-

ford Valley's retail products include

en and Waffles Bites.

Not affected by brine color
or turbidity.

stuffed chicken entrées: Chicken Cor-

Sandra's retail line is made with

don Bleu, Chicken with Broccoli and

100-percent natural ingredients, no

Longer brine use...weeks
or more.

Cheese, Chicken Kiev, Chicken with

nitrites, no preservatives, all-white

Compact system, easy to
retrot.

Country Gravy, Chicken and Home-

meat plus a whole-grain coating. Fla-

style Stuffing, Chicken Philly, Buf-

vors include Chicken Cordon Bleu,

falo Chicken and Orange Chicken.

Chicken, Broccoli and Swiss and

The newest launch is Milford Valley

Chicken Florentine. Wentzel brand

Minis, available in Buffalo Minis, Ja-

products include a 4-oz. item avail-

lapeño Minis and Cordon Swiss Min-

able in a $1 bunker program. Its three

is. Chicken patties, chicken strips and

f lavors are Chicken Cordon Bleu,

chicken nuggets are also sold under

Chicken with Broccoli and Cheese

the Milford Valley label.

and Chicken Kiev. In Canada, Chick-

How we do it:

▪

Wentzel Farms is the value line.

Breakthrough patented
catalytic process.
Powerful SuperOxidants™
generated from the brine itself.
Disinfection strength
automatically adjusts for
changing organic load.

Foodservice products under the

®

en division products are sold under

Milford Valley brand include stuffed

Milford Valley Farms brand in both

chicken entrées in various sizes and

retail and foodservice.

BioIonix, Inc.

flavors, an appetizer line plus a school

"Our chicken product expertise

lunch line. Appetizers include Chicken

is in developing innovative products

www.bioionix.com

Chips, Buffalo Chicken Sticks, Jalape-

and chicken processes," Essig says.

ño Chicken Sticks and Cordon Swiss

"We continue to launch new flavors

608-838-0300
info@bioionix.com

56

* Meat&Poultry * October 2014 * www.MeatPoultry.com



http://www.bioionix.com http://www.MeatPoultry.com

Meat&Poultry -- October 2014

Table of Contents for the Digital Edition of Meat&Poultry -- October 2014

Meat&Poultry -- October 2014
Table of Contents
Commentary - Celebrating more than just years
Business Notes - Tyson 2.0: Smith shares plans for the future
McDonald’s to implement new food-safety strategy
OSI cuts 340 workers from Shanghai facility
SuKarne aims to build protein powerhouse
Undercover video alleges dairy-cattle abuse
Washington - Antibiotic debate continues
Cover Story - At home on the range
Bacon Report - Beyond the Sizzle
Precooked Potential
To Cure or Not to Cure?
Food Safety - Reaching Critical Limits
Meat Processing Operations & Engineering - Pulling away from the flock
Injecting Added value
Meat Royalty
Sanitation success
Sanitation Tips - Clean-in place systems
From the Corral - Prioritizing animal wellbeing
Product Showcase
Names in the News
Classified Advertising
Advertisers
The Insider
Meat&Poultry -- October 2014 - Meat&Poultry -- October 2014
Meat&Poultry -- October 2014 - 2
Meat&Poultry -- October 2014 - 3
Meat&Poultry -- October 2014 - Table of Contents
Meat&Poultry -- October 2014 - 5
Meat&Poultry -- October 2014 - 6
Meat&Poultry -- October 2014 - 7
Meat&Poultry -- October 2014 - Commentary - Celebrating more than just years
Meat&Poultry -- October 2014 - 9
Meat&Poultry -- October 2014 - Business Notes - Tyson 2.0: Smith shares plans for the future
Meat&Poultry -- October 2014 - McDonald’s to implement new food-safety strategy
Meat&Poultry -- October 2014 - OSI cuts 340 workers from Shanghai facility
Meat&Poultry -- October 2014 - Undercover video alleges dairy-cattle abuse
Meat&Poultry -- October 2014 - Washington - Antibiotic debate continues
Meat&Poultry -- October 2014 - 15
Meat&Poultry -- October 2014 - Cover Story - At home on the range
Meat&Poultry -- October 2014 - 17
Meat&Poultry -- October 2014 - 18
Meat&Poultry -- October 2014 - 19
Meat&Poultry -- October 2014 - 20
Meat&Poultry -- October 2014 - 21
Meat&Poultry -- October 2014 - 22
Meat&Poultry -- October 2014 - 23
Meat&Poultry -- October 2014 - Bacon Report - Beyond the Sizzle
Meat&Poultry -- October 2014 - 25
Meat&Poultry -- October 2014 - 26
Meat&Poultry -- October 2014 - 27
Meat&Poultry -- October 2014 - Precooked Potential
Meat&Poultry -- October 2014 - 29
Meat&Poultry -- October 2014 - 30
Meat&Poultry -- October 2014 - 31
Meat&Poultry -- October 2014 - 32
Meat&Poultry -- October 2014 - 33
Meat&Poultry -- October 2014 - 34
Meat&Poultry -- October 2014 - 35
Meat&Poultry -- October 2014 - 36
Meat&Poultry -- October 2014 - 37
Meat&Poultry -- October 2014 - To Cure or Not to Cure?
Meat&Poultry -- October 2014 - 39
Meat&Poultry -- October 2014 - 40
Meat&Poultry -- October 2014 - 41
Meat&Poultry -- October 2014 - 42
Meat&Poultry -- October 2014 - 43
Meat&Poultry -- October 2014 - 44
Meat&Poultry -- October 2014 - 45
Meat&Poultry -- October 2014 - 46
Meat&Poultry -- October 2014 - 47
Meat&Poultry -- October 2014 - 48
Meat&Poultry -- October 2014 - 49
Meat&Poultry -- October 2014 - Food Safety - Reaching Critical Limits
Meat&Poultry -- October 2014 - 51
Meat&Poultry -- October 2014 - 52
Meat&Poultry -- October 2014 - 53
Meat&Poultry -- October 2014 - Meat Processing Operations & Engineering - Pulling away from the flock
Meat&Poultry -- October 2014 - 55
Meat&Poultry -- October 2014 - 56
Meat&Poultry -- October 2014 - 57
Meat&Poultry -- October 2014 - 58
Meat&Poultry -- October 2014 - 59
Meat&Poultry -- October 2014 - 60
Meat&Poultry -- October 2014 - 61
Meat&Poultry -- October 2014 - 62
Meat&Poultry -- October 2014 - 63
Meat&Poultry -- October 2014 - 64
Meat&Poultry -- October 2014 - 65
Meat&Poultry -- October 2014 - Injecting Added value
Meat&Poultry -- October 2014 - 67
Meat&Poultry -- October 2014 - 68
Meat&Poultry -- October 2014 - 69
Meat&Poultry -- October 2014 - 70
Meat&Poultry -- October 2014 - 71
Meat&Poultry -- October 2014 - Meat Royalty
Meat&Poultry -- October 2014 - 73
Meat&Poultry -- October 2014 - 74
Meat&Poultry -- October 2014 - 75
Meat&Poultry -- October 2014 - 76
Meat&Poultry -- October 2014 - 77
Meat&Poultry -- October 2014 - Sanitation success
Meat&Poultry -- October 2014 - 79
Meat&Poultry -- October 2014 - Sanitation Tips - Clean-in place systems
Meat&Poultry -- October 2014 - 81
Meat&Poultry -- October 2014 - 82
Meat&Poultry -- October 2014 - 83
Meat&Poultry -- October 2014 - From the Corral - Prioritizing animal wellbeing
Meat&Poultry -- October 2014 - 85
Meat&Poultry -- October 2014 - Product Showcase
Meat&Poultry -- October 2014 - 87
Meat&Poultry -- October 2014 - 88
Meat&Poultry -- October 2014 - 89
Meat&Poultry -- October 2014 - Names in the News
Meat&Poultry -- October 2014 - 91
Meat&Poultry -- October 2014 - Classified Advertising
Meat&Poultry -- October 2014 - 93
Meat&Poultry -- October 2014 - 94
Meat&Poultry -- October 2014 - 95
Meat&Poultry -- October 2014 - 96
Meat&Poultry -- October 2014 - Advertisers
Meat&Poultry -- October 2014 - The Insider
Meat&Poultry -- October 2014 - 99
Meat&Poultry -- October 2014 - 100
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