Meat+Poultry - November 2020 - 73

can be around 10%, or even higher, which means that 10kg of a
100kg frozen batch literally runs down the drain. The tumbling
process with ColdSteam avoids this, as all liquids released
from the product are carefully massaged back into the meat.
This retention of moisture and soluble proteins means that
the defrosted meat and poultry cuts are almost indistinguishable from fresh ones in terms of appearance and texture, as
the physical properties are retained. Regardless of product
temperature, batch size or meat cut, a correctly set tumbler
can deliver exemplary results every time.

Condensing steam is a highly
efficient way to transfer thermal
energy - steam contains 6 times
more energy than boiling water - so
defrosting is kicked-off very rapidly.

Retain the quality of defrosted products
When using RF or microwave technology for thawing, hot
spots or semi-cooked areas can appear in the meat and poultry parts. With ColdSteam T, the steam is introduced at 33°C in
a vacuum, and therefore it does not scald or damage the meat.
During the defrosting process, the thermal energy is constantly measured. Program parameters such as weight, percentage
of steam added, rotation speed, drum angle, vacuum level and
glycol temperature are constantly controlled, preventing scalding
or denaturing of the meat. At discharge, the product's color, binding
properties and structure remain intact.

Keep food safety under control
Traditional defrosting processes like tempering which expose
products to the air or running water require manual handling and
human contact. With the ColdSteam T, defrosting takes place within
a fully sealed vacuum environment, so the need for human contact
during the process is completely eliminated, reducing the risk of
contamination. The GEA ScanMidi tumbler with ColdSteam technology
remains closed throughout the process and the 95% vacuum allows
microbiological growth to be suppressed, as independently verified by
the Netherlands Organization for Applied Scientific Research (TNO).

bring the weight back to the correct level with injecting, you will not
be able to bring back the proteins lost by drip or purge. Less protein
in the product means less water holding capacity, resulting in more
moisture losses during further processing such as cooking or frying.
This will seriously affect the overall throughput yield.
When compared to defrosting or tempering products using traditional methods, automating the process using the GEA ColdSteam
T with ScanMidi tumbler mitigates contamination risk and adds
considerable value in other areas by increasing yields and reducing
the defrosting time. The process is safer, faster, less labor intensive
and enables a consistently high-quality product to enter the retail
supply chain, meaning high levels of satisfaction at every point - from
processor to brand to consumer.

Interested to learn more? Get in contact with us:
www.gea.com/contact

Improve overall yield
Maintaining the highest possible yields when margins are tightly
squeezed can be a challenge. The process of defrosting
could be having a far greater impact on your bottom line than you think. During conventional
defrosting up to 10% of the product
weight is lost through drip or purge.
This is not just water: proteins
are lost too. These proteins
significantly affect the water
holding capacity of the
product. Even though
you might be able to

With ColdSteam T,
the steam is introduced
at 33°C in a vacuum,
and therefore it does
not scald or damage
the meat.


http://www.gea.com/contact

Meat+Poultry - November 2020

Table of Contents for the Digital Edition of Meat+Poultry - November 2020

Meat+Poultry - November 2020 - 1
Meat+Poultry - November 2020 - 1
Meat+Poultry - November 2020 - 2
Meat+Poultry - November 2020 - 3
Meat+Poultry - November 2020 - 4
Meat+Poultry - November 2020 - 5
Meat+Poultry - November 2020 - 6
Meat+Poultry - November 2020 - 7
Meat+Poultry - November 2020 - 8
Meat+Poultry - November 2020 - 9
Meat+Poultry - November 2020 - 10
Meat+Poultry - November 2020 - 11
Meat+Poultry - November 2020 - 12
Meat+Poultry - November 2020 - 13
Meat+Poultry - November 2020 - 14
Meat+Poultry - November 2020 - 15
Meat+Poultry - November 2020 - 16
Meat+Poultry - November 2020 - 17
Meat+Poultry - November 2020 - 18
Meat+Poultry - November 2020 - 19
Meat+Poultry - November 2020 - 20
Meat+Poultry - November 2020 - 21
Meat+Poultry - November 2020 - 22
Meat+Poultry - November 2020 - 23
Meat+Poultry - November 2020 - 24
Meat+Poultry - November 2020 - 25
Meat+Poultry - November 2020 - 26
Meat+Poultry - November 2020 - 27
Meat+Poultry - November 2020 - 28
Meat+Poultry - November 2020 - 29
Meat+Poultry - November 2020 - 30
Meat+Poultry - November 2020 - 31
Meat+Poultry - November 2020 - 32
Meat+Poultry - November 2020 - 33
Meat+Poultry - November 2020 - 34
Meat+Poultry - November 2020 - 35
Meat+Poultry - November 2020 - 36
Meat+Poultry - November 2020 - 37
Meat+Poultry - November 2020 - 38
Meat+Poultry - November 2020 - 39
Meat+Poultry - November 2020 - 40
Meat+Poultry - November 2020 - 41
Meat+Poultry - November 2020 - 42
Meat+Poultry - November 2020 - 43
Meat+Poultry - November 2020 - 44
Meat+Poultry - November 2020 - 45
Meat+Poultry - November 2020 - 46
Meat+Poultry - November 2020 - 47
Meat+Poultry - November 2020 - 48
Meat+Poultry - November 2020 - 49
Meat+Poultry - November 2020 - 50
Meat+Poultry - November 2020 - VDG1
Meat+Poultry - November 2020 - VDG2
Meat+Poultry - November 2020 - 51
Meat+Poultry - November 2020 - 52
Meat+Poultry - November 2020 - 53
Meat+Poultry - November 2020 - 54
Meat+Poultry - November 2020 - 55
Meat+Poultry - November 2020 - 56
Meat+Poultry - November 2020 - 57
Meat+Poultry - November 2020 - 58
Meat+Poultry - November 2020 - 59
Meat+Poultry - November 2020 - 60
Meat+Poultry - November 2020 - 61
Meat+Poultry - November 2020 - 62
Meat+Poultry - November 2020 - 63
Meat+Poultry - November 2020 - 64
Meat+Poultry - November 2020 - 65
Meat+Poultry - November 2020 - 66
Meat+Poultry - November 2020 - 67
Meat+Poultry - November 2020 - 68
Meat+Poultry - November 2020 - 69
Meat+Poultry - November 2020 - 70
Meat+Poultry - November 2020 - 71
Meat+Poultry - November 2020 - 72
Meat+Poultry - November 2020 - 73
Meat+Poultry - November 2020 - 74
Meat+Poultry - November 2020 - 75
Meat+Poultry - November 2020 - 76
Meat+Poultry - November 2020 - 77
Meat+Poultry - November 2020 - 78
Meat+Poultry - November 2020 - 79
Meat+Poultry - November 2020 - 80
Meat+Poultry - November 2020 - 81
Meat+Poultry - November 2020 - 82
Meat+Poultry - November 2020 - 83
Meat+Poultry - November 2020 - 84
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
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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
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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
https://digital.meatpoultry.com/sosland/mp/2020_05_01
https://digital.meatpoultry.com/sosland/mp/2020_04_01
https://digital.meatpoultry.com/sosland/mp/2020_03_01
https://digital.meatpoultry.com/sosland/mp/2020_02_01
https://digital.meatpoultry.com/sosland/mp/2020_01_01
https://digital.meatpoultry.com/sosland/mp/2019_12_01
https://digital.meatpoultry.com/sosland/mp/2019_11_01
https://digital.meatpoultry.com/sosland/mp/2019_10_01
https://digital.meatpoultry.com/sosland/mp/2019_09_01
https://digital.meatpoultry.com/sosland/mp/2019_08_01
https://digital.meatpoultry.com/sosland/mp/2019_07_11
https://digital.meatpoultry.com/sosland/mp/2019_06_01
https://digital.meatpoultry.com/sosland/mp/2019_05_01
https://digital.meatpoultry.com/sosland/mp/2019_04_01
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
http://digital.meatpoultry.com/sosland/mp/2018_10_01
http://digital.meatpoultry.com/sosland/mp/2018_09_01
http://digital.meatpoultry.com/sosland/mp/2018_08_01
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
http://digital.meatpoultry.com/sosland/mp/2018_04_01
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
https://www.nxtbook.com/sosland/mp/2017_11_01
https://www.nxtbook.com/sosland/mp/2017_10_01
https://www.nxtbook.com/sosland/mp/2017_09_01
https://www.nxtbook.com/sosland/mp/2017_08_01
https://www.nxtbook.com/sosland/mp/2017_07_01
https://www.nxtbook.com/sosland/mp/2017_06_01
https://www.nxtbook.com/sosland/mp/2017_05_01
https://www.nxtbook.com/sosland/mp/2017_04_01
https://www.nxtbook.com/sosland/mp/2017_03_01
https://www.nxtbook.com/sosland/mp/2017_02_01
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
https://www.nxtbook.com/sosland/mp/2016_10_01
https://www.nxtbook.com/sosland/mp/2016_09_01
https://www.nxtbook.com/sosland/mp/2016_08_01
https://www.nxtbook.com/sosland/mp/2016_07_01
https://www.nxtbook.com/sosland/mp/2016_06_01
https://www.nxtbook.com/sosland/mp/2016_05_01
https://www.nxtbook.com/sosland/mp/2016_04_01
https://www.nxtbook.com/sosland/mp/2016_03_01
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
https://www.nxtbook.com/sosland/mp/2015_11_01
https://www.nxtbook.com/sosland/mp/2015_10_01
https://www.nxtbook.com/sosland/mp/2015_09_01
https://www.nxtbook.com/sosland/mp/2015_08_01
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
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http://digital.meatpoultry.com/sosland/mp/2008_09_01
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http://digital.meatpoultry.com/sosland/mp/2005_02_01
http://digital.meatpoultry.com/sosland/mp/2005_01_01
http://digital.meatpoultry.com/sosland/mp/2004_12_01
http://digital.meatpoultry.com/sosland/mp/2004_11_01
http://digital.meatpoultry.com/sosland/mp/2004_10_01
http://digital.meatpoultry.com/sosland/mp/2004_09_01
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http://digital.meatpoultry.com/sosland/mp/2004_07_01
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http://digital.meatpoultry.com/sosland/mp/2004_03_01
http://digital.meatpoultry.com/sosland/mp/2004_02_01
http://digital.meatpoultry.com/sosland/mp/2004_01_01
http://digital.meatpoultry.com/sosland/mp/2003_12_01
http://digital.meatpoultry.com/sosland/mp/2003_10_01
https://www.nxtbookmedia.com