Industries · X-ray · Microwave tempering

Meat and poultry

Calcified bones, fragments of knives and machinery, thawing meat blocks that holds up production for two days. These are the typical concerns of meat processing.

Meat processing line
Industry challenges

Typical challenges

Bones and bone fragments

A metal detector cannot find bone. An X-ray system detects calcified bone even in minced meat or sausages.

Metal from machinery and knives

Stainless steel fragments of knives, sieves and grinders, even in products packed in aluminium foil.

Thawing blocks

24–48 hours in a thawing room and 5–10 % weight loss. Microwaves do it in minutes.

Retailer requirements

An image of every product and records for IFS and BRC audits.

Solutions

How we can help

X-ray

X-ray inspection of meat products

X-ray inspects trays, sausages, minced meat and blocks. For unpacked raw material, such as meat before mincing, BULK MIDMEKI is the right choice.

We recommend: MEKIMIDMEKIBULK MIDMEKI
X-ray
Microwave tempering

Tempering meat blocks

A 10 kg block of chicken breast from −18 °C to −2 °C in 7 minutes, ready for slicing or mincing. No drip loss and no weight loss.

Microwave tempering Tempering payback calculator

Trusted by food manufacturers in the Czech Republic, Slovakia and abroad

  • Bidfood
  • BonFood
  • Hamé
  • MP Krásno
  • La Lorraine
  • Madeta
  • Pejškar uzeniny
  • PET CHEF
  • Pinko
  • PRETO Ryba
  • Racio
  • Rybníkářství Pohořelice
  • Steinex
  • Tauris
  • Yoggies
Enquiry

Solutions for meat and poultry

Tell us what you produce and what you need to solve. We will recommend a technology and arrange a test with your product.

  • We help you choose and prepare a tailored quote
  • We arrange a test with your product
  • We help with subsidies and financing

Prefer to talk? +420 777 675 869 · [email protected]