FLEISCHWIRTSCHAFT international 1/2018

Volume 32 _D42804 F 

Journal for meat production, 

processing and research 

international 

1_2018 

ANUGA FOODTEC 

Top level of internationality 

PORK 

Dynamic growth 

documented 

Fermentation 

Scope and 

challenges 

Research 

The influence of 

binder on the quality 

Topics 

Smoking and Ripening 

Poultry Processing

Fleischwirtschaft international 1_2018 

3 

Behind the horizon it continues 

Editorial 

Resource efficiency and food safety will be in the focus at Anuga FoodTec and ICoMST 

The upcoming Anuga FoodTec in Cologne will 

be adriving force for all areas of the international 

food and beverage industry again. It is the 

only trade fair in the world that covers all aspects 

of food production. Industry supplying 

companies will present new technologies, 

trends and future-oriented solutions from all 

fields of food processing. Meat processors and 

all meat processing sectors like food service, 

catering or fast food producers will find interesting 

new aspects and solutions even from other 

fields than their ancestral business. This horizon-opening 

view will open the way to technical 

or technological insights and services, which 

may help to solve daily business’ tasks more 

effective. It is the easiest way to get new input. 

Taking place from 20 to 23 March 2018,resource 

efficiency will be the primary focus. Amore 

protective and at the same time more efficient 

use of natural resources will be the key of future 

societies. Exhibitors will be presenting avariety of 

solutions for strengthening competitiveness and 

reducing the use of energy,water and food in 

production. Numerous accompanying event and 

congress programmes will also illuminate the 

topic from various angles. This will round the 

attendees‘ insights of this theme. 

The fair is ameeting point for decision-makers, 

aplace for visionaries and alocation for specialists. 

Visitors are also interested in the presentation 

of the International FoodTec Awards. The 

prestigious technology award is presented in 

the form of gold and silver medals every three 

years by DLG (Deutsche Landwirtschafts- 

Gesellschaft/German Agricultural Society) in 

cooperation with industry and media partners. It 

has recognized ground-breaking developments 

in innovation, sustainability and efficiency in 

the food technology sector since 1994. An international 

jury of experts from research and 

academia as well as practical oriented persons 

selects the most innovative concepts. The gold 

medal will be awarded for products in recognition 

of added new functions, or significant 

process improvements arising from novel underlying 

concepts. The silver medal will be 

awarded for existing products that have undergone 

essential further development, thereby 

achieving either asignificant improvement in 

function or the respective process. 

Later in August 2018 the 64th International 

Congress of Meat Science and Technology 

(ICoMST) will be held in Melbourne, Australia. 

Like Anuga FoodTec this major forum promises 

to be an experience of effective exchange of 

information and ideas on important topics in 

the world of meat, meat science and technology. 

The theme of the congress is ‘Quality and Integrity 

for Global Consumers’. The event will 

handle this broad topic divided into thirteen 

major themes from process control via packaging 

to value adding to meat and offal. Therefore 

professionals from research, academia, government 

and industry will find the congress stimulating 

and worthwhile. 

2019 will be very convenient for German visionaries, 

because the 65th ICoMST to be held in 

Berlin, Germany,rises on the horizon. 

Michael Weisenfels 

Editor 

FLEISCHWIRTSCHAFT 


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..................................................... 

4 


Content 

50 54 

Columns 

Meat chain 

Anuga FoodTec 

Process technology is the most 

stronglyrepresented section at 

this year‘s trade fair in Cologne. 14 

Photo: Koelnmesse 

3 Editorial 

6 News 

8 Business News 

13 Foreign Markets 

53 Industry News 

79 Calendar 

80 Advertisers, Credits, Subscriptions 

88 Research News 

50 Pork 

Dynamic growth documented. Patterns 

of EU pig meat production and trade. 

62 Slaughter 

Unhygienic meat processing poses risks. 

The government of Ghana will develop a 

comprehensive and harmonized sanitation 

reporting system. 

77 Protein 

Value added fish meat products. There is 

agreat demand for seafood based 

products in RTE convenience products. 

Research &Development 

82 The effects of different levels of iota- and 

kappa-carrageenan on some properties of abeef emulsion 

By Hikmet Salman and Cemalettin Sarıçoban 

89 Theinfluence of binder, fat content and degree of 

comminution on the quality of restructured beef steaks – 

Investigations on sodium alginate and microbial 

transglutaminase 

By Julia Bogdanowicz, WacławMozolewski, Magdalena Dudek 

and Zenon Nogalski 

94 Efficacy of various bind enhancing agents on the quality 

of extended restructured mutton chops 

By Heena Sharma, B.D. Sharma, Suman Talukder, 

Meena Goswami Awasthi and Imran Ahmed Ganai 

100 Guidelines for authors of FLEISCHWIRTSCHAFT international


77 

Topics 

14 Anuga FoodTec 

Toplevel of internationality.Trade show in Cologne expects to set 

new exhibitor record. 

18 Awards 

DLG honours 17 prizewinners. The German Agricultural Society has 

announced innovations from the international food manufacturing 

and supplyindustry. 

26 Novelties 

What’s new at the fair? About 1,700 exhibitors from more than 

140 countries will present themselves. 

54 Poultry 

High growth rates. “White” meat is gaining in popularity, and is 

processed and offered in many forms. 

70 Fermentation 

Scope and challenges –fermented products provide an adequate 

environment for the growth and survival of probiotic microbiota. 

89

6 


News 

Cibus 

The fair will open in May 

Cibus is coming back: the most 

relevant Italian food fair will be 

held in the city of Parma from 7–10 

May, 2018.More than 3,000 exhibiting 

companies and agrowing 

number of Italian and international 

buyers are expected in Parma. The 

most innovative products will be 

displayed in anew dedicated area, 

the incoming programme for foreign 

buyers has been strengthened 

and anew exhibition pavilion 

will be opened. The food sector 

ends 2017 with remarkable results: 

export increased by +7% versus the 

previous year with a€32.1bn. 

value. The main food export markets, 

in addition to Europe and 

United States, are Canada, Japan, 

Australia and Russia. 

In Asia the main export destinations 

are: China, Hong Kong, South 

Korea, Thailand and Taiwan. The 

role of Cibus as aplatform for 

exports (it is be held in the even 

years, whereas “Cibus Connect” is 

organised in odd years) will be 

confirmed by the arrival in Parma of 

the buyers from the most important 

retailers, such as: Metro 

Canada, H-E-B, Sam's Club, Publix 

Supermarkets, Wakefern, Whole 

Foods and Kehe Distributors (from 

North America); Grupo Pao de 

Açucar and Cencosud (from South 

America); Mercadona, Coop Suisse, 

Rewe Group, Auchan Retail, Delhaize, 

Axfood, Sodexo, 

Marks&Spencer (from Europe); 

Womai, Metro Cash&Carry China, 

BHG Group, Daimaru, Aeon Group, 

Lotte, Emart, Village Grocer (from 

The fair will attract many visitors. 

Photo: Cibus 

Asia); Panda, Carrefour, Lulu Hypermarket 

and Spinneys (from the 

Middle East). Some of the buyers 

will be able to visit the Parma 

region food valley. 

The scouting and recruiting of 

key foreign buyers were carried out 

together with the Italian ICE Agency 

(Foreign Trade Institute) and an 

international roadshow that Cibus 

has developed in the main target 

markets: at the Anuga Exhibition in 

Germany, in Paris and in the coming 

months in London, Hamburg, Tokyo 

during Foodex, and at the Summer 

Fancy Food of New York. Cibus 2018 

will also feature anew pavilion 

built to meet the growing request 

for exhibiting space: an area dedicated 

to the most innovative and 

original food products placed on 

the market, selected by apanel of 

experts. 

//www.fiereparma.it 

Vistit us at Anuga FoodTec, cologne, hall 6.1, booth A039 

Advertisement 

Brazil 

Possibly lifting tariff on US ethanol 

Brazil is studying the removal of a20% tariff on ethanol imports from the 

United States, Agriculture Minister Blairo Maggi said, in adecision that 

could depend on Washington lifting aban on fresh beef exports from 

Brazil. This was reported by Reuters. Last year, Brazil imposed a20% tax 

on ethanol imported from the U.S. that exceeds a600 mill. lannual quota 

to protect local producers as imports spiked. Also in 2017,the U.S. 

banned shipments of fresh beef from Brazil following on afood safety 

scandal involving bribes paid to inspectors that led to heightened inspections 

by the US and in turn uncovered potential health risks. Maggi 

implied that adecision on removing the ethanol import tariff could depend 

on resolving the dispute on beef exports. The ban on fresh beef 

exports could be lifted by April, Maggi said, when he is expected to step 

down in order to meet adeadline to run for elected office in October. 

Brazil has already submitted all of the material requested by the US to 

address concerns over beef exports and is awaiting for the US to decide 

whether the issue is resolved, he said. 

//www.reuters.com 

Refrigerants 

Better environmental compatibility 

Four leading associations in the 

heating, ventilation, air conditioning 

and refrigeration (HVACR) sector 

–EPEE, AREA, Asercom and 

EFCTC –have joined forces in an 

unprecedented effort to call upon 

European installers to stop using 

high global warming potential 

(GWP) refrigerants in the equipment 

they install, in particular 

R-404A and R-507A. 

To this end, the associations 

have developed aleaflet for installers 

highlighting the key actions 

needed to tackle the difficult 

market situation created by high 

hydrofluorocarbon (HFC) prices and 

low availability.The leaflet urges 

installers to stop using R-404A and 

R-507A in new equipment, retrofit 

existing equipment with lower GWP 

refrigerants, reduce leakages and 

charge sizes, and recover, recycle 

and reclaim refrigerants. 

“The fact that four industry 

associations representing different 

parts of the HVACR sector – 

installers, OEMs, compressor manufacturers 

and gas producers – 

worked together on this leaflet is 

in itself avery strong message and 

will hopefullytrigger the muchneeded 

acceleration of the 

“phase-out” of R404A and R507A,” 

Andrea Voigt, EPEE Director General 

said. 

The 2015 F-gas regulation introduced 

an HFC phase-down system, 

acompletelynew mechanism to 

Installers and users are asked to 

phase out high GWP refrigerants. 

Photo: EPEE 

ensure emission reductions 

through agradual decrease in the 

consumption of HFCs. With avery 

steep phase-down reduction in 

2018 and additional measures 

controlling and limiting the use of 

HFCs coming into force in 2020, the 

EU HFC market is in turmoil –refrigerant 

prices have reached record 

highs and availability is very limited. 

When undertaking amarket 

survey as part of its Gapometer 

project, EPEE found that one of the 

main causes for this market situation 

is that action to stop using 

high GWP refrigerants like R404A 

and R507A has been far too slow. 

The four associations will continue 

their collaboration to ensure 

that the leaflet they produced will 

reach contractors throughout 

Europe, in their local languages. 

//www.epeeglobal.org


7 

News 

IPPE 

Brazil showed strength of its agribusiness 

Despite adeep political scandal 

that has toppled apresident and 

given Brazil’sreputation ablack 

eye, the country’sfarms and 

slaughterhouses have continued 

doing what they do best: growing, 

harvesting and selling agricultural 

commodities on aglobal scale. 

That was the message of a 

Brazilian delegation occupying a 

large pavilion at this year’s International 

Production and Processing 

Expo (IPPE) in Atlanta, USA, 

which brings together many of the 

world’sbiggest makers of equipment 

and other products for the 

raising and slaughter of proteins 

like chicken and pork. The fair is 

held annuallyinthe backyard of 

one of the biggest poultry-producing 

regions in the world –the 

Southeast of the USA. 

Amid all the other exhibitors, 

Brazil needed away to stand out. 

For the second straight year, the 

Brazil occupied alarge pavilion at this year‘s fair in Atlanta. Photo: IPPE 

government brought nearly20 

companies to camp out under 

yellow haloed banners labeled 

“Brasil,” beckoning lanyard-clad 

attendees to learn more about 

the country.Inaddition to small 

white booths surrounding the 

pavilion, companies could entertain 

clients in its spacious, cafestyle 

seating area. Egbert Ferreira, 

Brazil’snew deputy consul 

for trade and investment at the 

Consulate General of Brazil in 

Atlanta, addresses abreakfast 

focused on Brazilian innovation in 

the agribusiness sector.“Ibelieve 

we get more visibility if we join 

forces,” Mr.Ferreira said, noting 

that Brazilian producers spread 

throughout the show might’ve 

otherwise been subsumed by the 

sea of competition. 

Agricultural production has 

mainlybeen abright spot for the 

Brazilian economy, along-standing 

and resilient sector whose success 

hasn’tbeen tied to government 

funding –now in short supply 

amid aclampdown on federal 

spending, Mr.Ferreira said. 

Agribusiness was what “held the 

Brazilian economy together” over 

the last few years, he added. 

Indeed, Brazilian firms are 

among the most sophisticated in 

the world when it comes to crop 

and protein production. As one 

example, US-based Pilgrim’sPride, 

which has many poultry facilities in 

Georgia, is now 75% owned by 

Brazil’sJBS, amassive company 

that ranks among the top food 

companies in the world. 

//ippexpo.com 

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8 


Business News 

Beyond Meat 

R&D center to be expanded 

The R&D center will include atest 

kitchen and aformal sensory lab. 

Photo: Beyond Meat 

Beyond Meat from El Segundo, 

Calif., USA, announced plans to 

expand the company’sresearch 

and development space with a 

2,415 m 2 addition to the company’s 

headquarters in El Segundo, California. 

The companies Manhattan 

Beach Project will house more than 

100 employees, including scientists, 

engineers, food technologists, 

chefs and researchers. It will 

include agourmet kitchen and a 

formal sensory lab for consumer 

tasting and product testing of its 

plant-based protein products. The 

center will include asensory lab for 

taste tests and consumer panels 

for real-time feedback on Beyond 

Meat products. “The expansion of 

the Manhattan Beach Project here 

in Los Angeles reflects our belief 

that building meat from plants is an 

opportunity of global importance, 

one that is deserving of investment 

levels consistent with what you’d 

find in alternative energy or health 

sciences, sectors with which we 

certainlyshare common goals,” 

Ethan Brown, Beyond Meat CEO and 

founder, said. “Weare seeing a 

record number of consumers expressing 

interest in abroader set of 

protein choices; to these consumers, 

it is our brand promise to 

enable them to eat what they love, 

from burgers to sausage, while 

feeling great about related health 

and environmental implications. 

The center is designed to help us 

fulfill that promise to the best of 

our abilities.” Beyond Meat is the 

maker of the Beyond Burger, which 

the company says looks, cooks and 

tastes like ground beef from cows 

but is made from plants. 

//www.beyondmeat.com 

Hain Celestial 

Divesting its protein business 

The Hain Celestial Group from Lake 

Success, N.Y.,USA, announced its 

intent to divest its Hain Pure Protein 

business. The announcement 

came on the same day the company 

released its earnings for the 

second quarter of fiscal 2018.“The 

company cannot give any assurances 

that this will result in any 

specific action or regarding the 

outcome or timing of any action,” 

Hain Celestial said in astatement. 

“The company does not intend to 

comment further regarding the 

potential divestiture at this time.” 

During the second quarter ended 

31 December, Hain Pure Protein 

generated sales of $159mill. over 

the prior-year period, reflecting a 

15%increase from Plainville Farms, 

17%from FreeBird and 7% from 

Empire Kosher brands, partially 

offset by adecrease in private 

label sales, according to the company.Segment 

operating income 

increased to $5.3 mill. 

In June 2017,Hain Celestial 

Group management said it had 

begun to conduct astrategic 

review of the Hain Pure Protein 

business. “Weare going to look at 

all our businesses, all our categories 

and evaluate what strategicallymake 

sense,” said Irwin Simon, 

chairman, president and CEO, 

when he announced the review. 

“Listen, the organic category is 

growing nicely, but this is adifferent 

business to manage. So, we 

are going to look at everything.” 

//www.hain.com 

The management 

conducted a 

strategic review 

of the business. 

Photo: Hain 

Celestial 

Danish Crown 

Sokolow to buy Gzella 

Sokolow Group, part of the Danish 

Crown group and aleading meat 

producer from Poland, announced 

its intention of acquiring the companies 

belonging to Gzella Meat 

Group, awell-known and valued 

meat producer in the northern part 

of Poland. The deal will be executed 

based on aconditional investment 

agreement with the intention to 

strengthen the market position of 

the merged company and their 

brands on the Polish as well as the 

international markets. 

"Our mission is to be avaluable 

partner for our customers and the 

consumers. We do that by providing 

Gzella provides consumers with 

premium products. Photo: Gzella 

End of last year the Russian pig 

slaughter and processing entity 

Agroeco-Yug signed acontract with 

the technology group GEAfrom 

Düsseldorf, Germany, for the supply, 

installation and commissioning 

of an extensivelycooling system. 

This plant will be built in the 

Voronezh region and will be one of 

Russia’slargest businesses for the 

slaughter and processing of pigs. 

The slaughter line’sprocessing rate 

will be 600 pigs per hour.Commissioning 

has been planned for 2020. 

them with products in premium 

quality, which meets their expectations 

and needs and complywith 

the ongoing changes in dietary 

trends. The acquisition of Gzella 

Meat Group is another step to meet 

these objectives and it will enlarge 

the potential growth of the Sokolow 

Group remarkably," said Boguslaw 

Miszczuk, the President of the 

Management Board of Sokolow S.A. 

The transaction must be subjected 

to approval by the Polish 

competition authorities. 

"Sokolow is an industry investor 

with vast experience and the most 

advanced know-how in the industry.Thanks 

to the investment of 

such areliable partner, the business 

created will gain the necessary 

resources to strengthen our 

competitiveness and efficiency 

even more, and it is apriceless 

impulse to create innovative growth 

and expansion into new markets," 

added Miroslaw Gzella. 

//www.danishcrown.com 

GEA 

Cooler for pork production 

The German company signed a 

contract with aRussian partner. 

Photo: Gea 

The Agroeco group, holding of 

Agroeco-Yug, is the largest pig 

farming enterprise in the Voronezh 

Region. The seven districts in the 

region contain eleven successfully 

operating, modern pig farms, their 

own genetics and selection center, 

as well as ahigh-tech feed mixing 

plant with an elevator. 

Agroeco-Yug has enforced 

stringent requirements on the 

suppliers of its equipment. The 

cornerstone for best product quality 

should be laid with state-ofthe-art 

equipment and advanced 

technologies. Adetailed design of 

all the systems and equipment for 

the future business is currently 

being drawn up. The GEA cooling 

system is an energy-efficient, 

reliable and fully-automated 

exothermal refrigeration unit using 

NH3 and CO2.This includes for example 

compression equipment, 

evaporative condensers, portioning 

equipment, air coolers and blast 

freezers. 

//www.gea.com

10 


Business News 

Marel 

Strong close of agreat year 

Marel, headquarted at Gardabaer, 

Iceland, is one of the leading 

global provider of advanced processing 

systems and services to 

the poultry, meat and fish industries. 

The company recentlyreported 

its results. 

Marel Poultry delivered very 

strong results in 2017 after introducing 

asteady flow of innovative 

solutions that strengthens the full 

line offering through standardized 

building blocks. Its solid operational 

performance was positivelyimpacted 

by good market conditions, 

abalanced product mix, robust 

orders received and volumes. It 

accounted for 54% of Marel’stotal 

revenues in 2017.Marel Poultry 

generated €560 mill. in revenues 

and €110 mill. in EBIT (19.5% EBIT 

margin) for the full year 2017.This is 

a9%increase in revenues and 28% 

increase from the EBIT of €85 mill. in 

2016 (16.6% EBIT margin). Facilitated 

by good flexibility in the 

supplychain organization, orders 

booked off as revenues were at the 

highest level ever in poultry.Orders 

received in 4Q17 included some 

large orders from the US and Italy. 

Projects were well distributed 

geographicallyand between different 

products. Revenues in 4Q17 

were the highest ever for poultry at 

€154mill., up 27% (4Q16:€121 mill.). 

Due to the record high revenues, 

the order book decreased over the 

quarter and still shows astrong 

level going into 2018.These high 

revenues ensured that the EBIT was 

very high for the quarter or €34 mill, 

up 95% YoY(4Q16:€17 mill.). The 

The companies Poultry an Meat 

divisons delivered good results. 

Photo: Marel 

EBIT margin was 21.8%, compared 

to 14.2% in 4Q16 and is positively 

impacted by the high margin orders 

booked off. 

Marel Meat had agood first half 

of the year with solid operational 

profit margins, strong volume and 

good orders received. The second 

half of 2017 was colored by product 

mix and timing of deliveries of large 

orders. Asoft outlook is expected 

to continue in the short term. More 

focus will be placed on standardization 

to improve scalability, 

continued integration and realize 

operational synergies going forward. 

The acquisition of MPS made 

Marel afull-line supplier to the 

meat industry by closing the value 

chain gaps previouslyexisting in 

the primary processing segment. 

The company strengthened its 

position in South America with the 

acquisition of Brazilian primary 

meat processor Sulmaq in 2017. 

Marel Meat accounted for 32% of 

Marel’stotal revenues in 2017. 

//www.marel.com 

Advertisement 

Sesotec 

Change in the management team 

Sesotec from Schönberg, Germany, 

developer and manufacturer of 

contaminant detectors and sorting 

systems, reports achange in its 

corporate management team. 

Xaver Auer, who joined Sesotec in 

2011 in the course of achange of 

ownership and as CEO is in charge 

of strategy, sales, and subsidiaries, 

will leave the company at 

his own request at the end of 

February.Ashis successor Marc 

Setzen could be won. 

Marc Setzen was born in Aachen 

and is 48 years old. He studied 

chemical process engineering at 

the Aachen University of Applied 

Sciences (Dipl.-Ing. /graduated 

engineer) and holds an Executive 

Master in Business Administration 

(EMBA) of the ESSEC-Mannheim 

Business School (Paris/Mannheim). 

He had been working as Chief 

Engineering Officer in the corporate 

management of the Klöckner 

Pentaplast Group. 

Tyson Foods, Inc., headquartered 

in Springdale, Ark., USA, one of the 

world’slargest food companies 

and arecognized leader in protein 

with leading brands including 

Tyson, Jimmy Dean, Hillshire Farm, 

Ball Park, Wright, Aidells, ibp and 

State Fair, reported its results. 

Beef sales volume increased due 

to improved availability of cattle 

supply, stronger demand for beef 

products and increased exports. 

Average sales price increased as 

demand for beef products and 

strong exports outpaced the increase 

in live cattle supplies. 

Operating income remained strong, 

although below prior year's record 

results, as the company continued 

to maximize its revenues relative to 

the higher live fed cattle costs, 

partiallyoffset by increased labor 

and freight costs. 

Pork sales volume decreased as 

aresult of balancing the supply 

with customer demand during a 

period of margin compression. 

Average sales price increased due 

to price increases associated with 

higher livestock costs. The company 

was able to maintain strong 

Marc Setzen (right) succeeds 

Xaver Auer who will leave the 

company. Photo: Sesotec 

"Xaver Auer has developed 

Sesotec into an innovative and 

highlydynamic company.Isincerelythank 

him for this optimal 

basis and Igreatlylook forward to 

having the chance of taking part in 

shaping the success story of the 

company in the future", says Marc 

Setzen. 

//www.sesotec.com 

Tyson 

Food company on the upswing 

The portfolio contains proteinand 

non-proteien based foods. 

Photo: Tyson 

operating margins, although below 

prior year's record results, by 

maximizing the revenues relative 

to the live hog markets due to 

operational and mix performance, 

which were partiallyoffset by 

margin compression and higher 

labor and freight costs. 

Chicken sales volume was up 

due to strong demand for chicken 

products along with the incremental 

volume from the AdvancePierre 

acquisition. Average sales price 

increased due to sales mix 

changes. 

//www.tysonfoods.com


13 

Foreign Markets 

Germany 

Decline in meat production 

Pig slaugherings in Germany 

declined significantly. Photo: ISN 

As reported by Germany’sFederal 

Statistical Office (Destatis), meat 

production fell by 2.0% (–167,000 t) 

compared with 2016,toatotal of 

8.11 mill. t. Thus, the value is significantlylower 

than the production 

result of the total volume of industrial 

production from the previous 

year (8.28 mill. t). 

The German Pig Breeders' Interest 

Group (Interessengemeinschaft der 

Schweinehalter Deutschlands –ISN) 

says that with just under 57.9 mill. 

slaughtered animals in 2017,pig 

slaughterings fell by 2.6% 

(–1.5mill.) compared to the previous 

year.The volume of imported 

pigs slaughtered in German farms 

dropped significantlyby18.0% 

(–839,000 animals). Over the same 

period, the number of slaughtered 

pigs of domestic origin decreased 

by 1.3% (–690,000 animals) to 

54 mill. Overall, this reduced the 

pork production by around 127,600 t 

to 5.45 mill. t. 

The number of commercially 

slaughtered cattle fell by 3.1% 

compared to 2016 (–111,000 animals) 

to 3.5 mill. Particularlynotable 

here is adecrease in the slaughter 

of cows by 7.0% (–93,000 animals). 

In summary, this means aslaughter 

volume of 1.12 mill. tofbeef produced, 

2.3% (–26,000 t) less than in 

the previous year. 

The amount of poultry meat, at 

1.51 mill. t, was 0.8% lower than in 

the previous year (–13,000 t). Although 

slightlymore young broiler 

meat was produced (+12,000 t, 

+1.3%), there was adecline in the 

production of duck meat (–5,000 t, 

–12,7%) and turkeys (–18,000 t, 

–3,7%). 

//www.schweine.net 

Spain 

Pork exports reached records 

All over the world consumers look 

for Spanish pork products. 

Photo: Interporc 

Spain's pork exports exceeded for 

the first time avalue of €5,000 mill. 

in 2017,while the country's pig 

sector reached aturnover worth 

€15,000 mill. This increase was 

correlated with adirect increase in 

wealth and employment in many of 

Spain's rural areas, according to 

the director of the Interprofessional 

of Porcino de Capa Blanca 

(Interporc), Alberto Herranz. 

The Interporc representative 

highlighted the stability observed 

in pork production and domestic 

consumption and the increase in 

sales abroad, which accounted for 

13%ofthe sector's turnover, or 

€5,080 mill. Mr.Herranz also said 

that Spain is the third largest pork 

exporter in the world, its pork 

shipments reaching more than 130 

countries, an achievement obtained 

"thanks to factors such as 

quality, food safety and the implementation 

of the European production 

standards, the most demanding 

in the world in terms of sustainability 

and animal welfare." 

Furthermore, Mr.Herranz addedS 

that the Spanish pig sector contributes 

to the country's wealth 

with apositive trade balance of 

more than €4,500 mill. 

//www.interporc.com 

Advertisement 

China 

Fights over the pork market 

Rabobank analysts believe that 

China's pork market is going to be 

disputed between EU, US and 

Canada producers as the global pork 

supplyisforecast to increase further 

in Q1 2018."The most significant 

story in global pork markets has 

been the slowing imports into China, 

which creates arisk of oversupplied 

China will be an extremely 

important pork market this year. 

Photo: Archive 

global markets. However, we do 

expect China’simports to pick up 

somewhat over the rest of the year, 

leading the EU, the US, and Canada 

to continue their battle for China’s 

pork market in 2018.”according to 

Chenjun Pan, RaboResearch Senior 

Analyst –Animal Protein. 

As the production will continue to 

grow in most of the region the export 

markets will become extremely 

important this year, according to the 

report presented by Rabobank. 

Expanding production in most regions 

means exports become more 

important in 2018.Weexpect competition 

in key importing markets, 

particularlyinChina, to intensify.” 

says Justin Sherrard, RaboResearch 

Global Strategist –Animal Protein. 

Also, in the EU market researchers 

expect that additional supplyto 

pressure pig prices and cutout 

values. 

//www.rabobank.com

14 


Trade Fair 

ANUGA FOODTEC 

Visitors from more than 140countries will be able to obtain practical information by means of extensive exhibitor presence and live demonstrations. 


Anuga FoodTec 2018 expects to set new exhibitor record 

The eighth Anuga FoodTec, the 

leading international supplier fair 

for the food and beverage industry, 

opens its doors from 20 to 23 March 

2018.Around 1,700 exhibitors are 

expected in the Cologne exhibition 

halls. Afurther increase in the 

number of exhibitors of +13% 

compared to the previous event is 

forecast. This makes Anuga 

FoodTec the only trade fair in the 

world to cover all aspects of food 

production and will convince more 

than ever in the coming year with 

its enormous range of products and 

quality.Under the motto "One for 

all –all in one", the trade fair in 

Cologne Anuga FoodTec covers the 

entire production chain. 

Inline with the high demand on 

the exhibitor side, Anuga FoodTec 

is again increasing its exhibition 

space in 2018 up to 140,000 m 2 

(+8%) and is being staged in Halls 

4.2, 5.2, 6to9,10.1and for the first 

time additionally in Hall 10.2. The 

trade show is also presenting itself 

in good form in terms of its degree 

of internationality:Companies 

from more than 50 countries will 

be presenting their new products 

in Cologne. The high interest from 

abroad proves that Anuga FoodTec 

is the leading international supplier 

platform of the food and 

beverage industry.Inaddition to 

the comprehensive product show, 

which encompasses large-surface 

live presentations, awide-ranging 

congress and event programme 

also awaits the trade visitors again. 

The top theme of the trade exhibition 

2018 is Resource Efficiency. 

One for all –all in one 

With its exhibition segments Food 

Packaging, Safety &Analytics, Food 

Processing, Food Ingredients as 

well as Services &Solutions, Anuga 

FoodTec covers all aspects of food 

production. The exhibitors present 

solutions for all branches of the 

food industry,from the dairy and 

meat industries, from beverages to 

pasta, from fruit &vegetables, to 

oils &fats. The trade exhibition 

offers both individual solutions as 

well as holistic, cross-process 

concepts across all production 

stages. 

Traditionally,process technology 

is the most strongly represented 

section at the trade fair.Almost all 

of the market leaders and 

renowned companies from the 

industry will be exhibiting in Halls 

4.2, 6, 9, 10.1 and 10.2. In Halls 7, 8 

and in parts of Hall 9, the focus is 

on the theme "Food Packaging" 

and thus also on packaging machines, 

packing materials, automation 

and control technology.InHall 

5.2, the trade visitors can find all 

information on food safety and 

quality management. Here companies 

that focus on hygiene technol-

16 


Trade Fair 


From 20 to 23 March, Anuga FoodTec will be presenting process technology, packaging, food safety and quality management as well as in the boulevard food ingredients. 

ogy,analysis, laboratory and measuring 

devices will be presenting 

their new products. The Boulevard 

offers the perfect stage for the 

product segment Food Ingredients. 

An international driving force 

As the leading global trade fair, 

Anuga FoodTec is the most important 

driving force of the international 

food and beverage industry. 

Additional to the products offered by 1,700 exhibitors, top quality is guaranteed. 

The number of companies represented 

in Cologne is correspondingly 

high. According to the status 

in November,companies from 50 

countries will be presenting their 

new products in the halls in 

Cologne. At 56 percent, the share of 

foreign exhibitors remains at a 

constantly high level. Forthe first 

time companies from Egypt, Latvia, 

NewZealandand Norway are 

represented at the most important 

supplier trade fair for the food and 

beverage industry,which underlines 

the increasing international 

significance of Anuga FoodTec. In 

terms of the number of visitors, 

guests from over 140countries are 

awaited in Cologne from 20 to 23 

March 2018. 

With numerous, large-surface 

exhibitor presences, live presentations 

on running production lines 

and alarge diversity of offers, 

Anuga FoodTec has an extremely 

practice-oriented alignment. The 

comprehensive event and congress 

programme including star-studded 

conferences, forums, guided tours 

and numerous special events will 

provide additional information and 

inspiration. The opening conference 

(2:00 p.m., Congress Centre 

East, Europasaal) is dedicated to 

the central theme of Resource 

Efficiency. 

Koelnmesse is an international 

leader in organising food fairs and 

events regarding food and beverage 

processing. Trade fairs such as the 

Anuga, ISM and Anuga FoodTec 

are established world leaders. 

Koelnmesse not only organises 

food trade fairs in Cologne, Germany,but 

also in further growth 

markets around the globe. 

//www.anugafoodtec.com/aft/ 

exhibitor-search 

//www.anugafoodtec.com

......................................... 

18 


Anuga FoodTec 

DLG honours 17 prizewinners 

Award for innovation projects of companies in the food and supply industry 

The DLG (German Agricultural 

Society) has announced the winners 

of the 2018 International 

FoodTec Award. This year,the 

renowned prize will be awarded to 

17 innovations from the international 

food manufacturing and 

supply industry.Five innovations 

receive the International FoodTec 

Award in gold, while afurther 12 

receive the silver award. The winners 

this year include companies 

from Belgium, Denmark, Italy, 

Russia, Switzerland and Germany. 

The award ceremony will take place 

on 20 March 2018 at Anuga 

FoodTec, the leading global trade 

fair for food and beverage technology,which 

takes place in Cologne. 

At this year's fair in Cologne, five companies will receive the International 

FoodTec Award in gold, twelve will receive the award in silver. 

The International FoodTec 

Awards are presented every 

three years. They are awarded by 

the DLG in cooperation with the 

following trade and media partners: 

the European Federation of Food 

Science and Technology (EFFoST); 

Anuga FoodTec; the two specialist 

magazines, produced by dfv media 

group, FLEISCHWIRTSCHAFT 

and FLEISCHWIRTSCHAFT 

international (Meat Industry); the 

trade journals "European Dairy 

Magazine" and "Deutsche Milchwirtschaft" 

(German Dairy Farming), 

publisher company Th. Mann; 

the journal "Food Lab –Qualitätsmanagement, 

Analytik und Nachhaltigkeit" 

(Food Lab –Quality 

Management, Analytics and Sustainability), 

published by Bücker- 

Fachverlag; the professional journal 

"DLG-Lebensmittel" (DLG-Foods), 

published by the DLG; and the 

magazine "Lebensmitteltechnik" 

(Food Technology), published by LT 

Food Medien-Verlag. 

Winners in gold 

Handtmann 

"Formsystem": The manufacturer 

Albert Handtmann Maschinenfabrik 

GmbH &Co. KG (Biberach, 

Germany) has won the award for its 

forming system. This is amodular 

system for producing non-encased 

food products in different, freely 

selectable geometric shapes such 

as cylinders, discs, small balls or 

other 3D forms. The automatic 

production of formed products 

from avery wide variety of source 

materials and cross-sections expands 

the range of modern product 

ideas in line with popular trends. 

Newmodules can be added to the 

system step-by-step, thus broadening 

the scope of application with 

regards to the products that can be 

produced for different sectors, and 

making it possible to respond 

quickly to changing customer 

requirements. Adriven filling flow 

divider ensures precision weight 

distribution of the filling material 

per product and lane. Subsequently,aseparating 

module, 

featuring separation movement 

synchronized with the product 

speed, makes it possible to produce 

longer products of any cross 

section. Alternatively,aforming 

module for producing awide 

variety of 3D shapes is available. 

Linde AG 

"Accu-Chill Sauce Cooling": Linde 

AG (Unterschleißheim, Germany) 

is awarded for its cooling system, 

which has been specially designed 

for liquids. Linde Accu-Chill SC is a 

system for rapid cooling of sauces 

and heated fluids by means of 

direct injection of liquid nitrogen. 

The core element of the system is 

an injector unit through which 

liquid nitrogen is continuously 

injected so that it leads to cooling of 

the warm product. The direct 

introduction of the liquid nitrogen 

into the sauce and the resulting 

swirling in the mixing zone enable 

highly efficient heat transfer to the 

product to be cooled. The cooling 

time is reduced substantially compared 

to existing methods. The 100 

percent natural cooling medium 

International expert jury 

The detection platform of the Danish Meat Research Institute is awarded. 

The winners were selected by an 

international jury consisting of the 

following renowned experts from 

various disciplines: Dr.Ir. C.D. 

(Kees) de Gooijer (Food &Nutrition 

Delta, Wageningen /The Netherlands); 

Prof. Dr. Antonio Delgado 

(Friedrich Alexander University, 

Erlangen-Nuremberg); Prof. Dr. 

Michael Doßmann (University 

Weihenstephan-Triesdorf, Weidenbach); 

Prof. Dr. Michael Gänzle 

(University of Alberta, Edmonton / 

Canada); Prof. Dr. Tilo Hühn (ZHAW 

Zurich University of Applied 

Sciences, Wädenswil /Switzerland); 

Prof. Dr. Henry Jäger (University of 

Natural Resources and Applied Life 

Sciences, Vienna /Austria); Prof. Dr. 

Alexander Kolesnov (Peoples' 

Friendship University of Russia, 

Russia); Prof. Dr. Horst-Christian 

Langowski (Fraunhofer Institute for 

Packaging Technology and Packaging, 

Freising-Weihenstephan); 

Prof. Dr. Helmy T. Omran (Suez Canal 

University, Ismailia /Egypt); Prof. Dr. 

Achim Stiebing,i.R.(University of 

Applied Sciences Ostwestfalen- 

Lippe, Lemgo); and Prof. Dr. Jochen 

Weiss (University of Hohenheim, 

Stuttgart).

20 


Anuga FoodTec 


Handtmann receives the gold medal for its moulding system. 

Gold is awarded for the 

Linde AG cooling system. 

BiogonN (purest nitrogen in food 

quality) is used for cooling. Accu- 

Chill SC can be used for virtually all 

products capable of flowing in 

cooled condition. By cooling the 

products quickly,Accu-Chill SC 

preserves their properties and 

ingredients, avoids bacterial growth 

and thus contributes to food safety. 

The system can be used in spacesaving 

and flexible manner,and 

completes modern cook-and-chill 

production lines. 

Treif 

"Avitos": It has not been possible so 

far to cut meat products at extremely 

low temperatures, so 

against this background, Treif 

Maschinenbau GmbH (Oberlahr, 

Germany) has developed the Avitos 

frozen meat dicer.This new technology 

makes it possible to cut 

blocks of frozen meat and calibrated 

products into cubes, strips 

or discs at temperatures down to 

–18 °C. An individual cartridge 

cutting disc cuts the first two cube 

dimensions. The third cube dimension 

is cut with acutting wheel 

equipped with up to 12 blades. With 

Avitos, it is possible to cut meat 

products without preliminary 

chopping or crushing, and without 

product temperature conditioning. 

This ensures maximum efficiency 

and safety for the machine operator,reduces 

power costs and extends 

the best-before date of the 

products. 

Danish Meat Research 

Institute 

"DynaCQ": Detecting foreign bodies 

of all kinds is an enormous challenge 

for the food industry,asthe 

consumer expects products free of 

residues. So far there has been no 

method on the market that can 

detect low-density foreign bodies 

such as softplastic in fresh meat 

and meat products. That is why 

many companies use visual inspections. 

The disadvantage of such 

visual inspections is that they are 

limited by factors such as fatigue of 

the human eye and interpersonal 

variations. Ahighly flexible detection 

platform has now been created 

in the form of the DynaCQ developed 

by the Danish Meat Research 

Institute (Taastrup, Dänemark). 

The integrated camera is multispectral. 

It detects at specific wavelengths 

and at the same time contains 

wavelengths in the infrared 

range. This makes it more precise 

than the human eye. DynaCQ 

detects elements/pieces up to 1.5 

times 1.5mmeven at extremely 

high production speeds. Accordingly,high 

product safety is ensured 

and costly recalls can be 

minimized. The platform stores all 

images with markers so that the 

production process is optimally 

documented. In this way,clear 

evidence is available in the event of 

acustomer complaint. 

Multivac 

"X-line": Up to now thermoform 

packaging machines have generally 

been regulated by time-controlled 

processes. Here, the process operations 

are controlled through fixed 

process times that are set up by the 

machine operators via the HMI. 

Process parameters such as temperatures 

and pressures are also set 

in this way.With the X-line developed 

by Multivac (Wolfertschwenden, 

Germany), amachine that is 

completely sensor-controlled is 

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Pfeffer Filtertechnik wins the silver medal with agrease filter system.


23 


Anuga FoodTec 

The fully 

sensor-controlled 

thermoforming 

packaging 

machine from 

Multivac receives 

the gold award. 

being introduced to the market for 

first time. The sensor control 

ensures that the process steps 

proceed independently and largely 

at the optimal operating point. 

Typical faults in the production 

process are recognized automatically 

and compensated by the 

system. Furthermore, the X-line 

has acloud connection that greatly 

simplifies its operability.The expert 

knowledge necessary for parameterizing 

the machine can be called 

up from the cloud. When new 

articles are produced, the machine 

is also parameterized correctly so 

that typical start-up losses are 

avoided. In addition, the Multivac 

cloud offers the processor comprehensive 

services –such as Predictive 

Maintenance –that contribute 

to improving efficiency. 

Winners in silver 

Absolut-Soft OOO 

"1C:MESbyMEAT": The software 

system from Absolut-Soft(Moscow, 

Russia) was developed for use in 

meat-processing plants to allow 

automatic recording of production 

data and allow complete monitoring 

of individual production and 

logistic stages, with online supervision 

and full documentation. This 

minimizes human errors in the 

collection and registration of 

production data. The flexible 

system can map, plan and steer 

processes with high variability, 

together with the steps and selection 

of the raw materials. 1C:MESbyMEATisaflexible 

tool for production 

administration and guarantees 

traceability of complete 

batches, from purchasing of the 

animals for slaughter or the meat 

right through to the finished product. 

The user interface is simple 

and requires no prior knowledge 

on the part of the operators. The 

raw material prime costs for different 

production sectors and batches 

can be calculated and production 

losses reduced. This enables better 

use to be made of available resources. 

The company Treif is awarded for its cutting system. 

CSB-Automation AG 

"ProMessa 2020": In the ProMessa 

2020 project, the firm CSB-Automation 

(Kestenholz, Switzerland) 

has automated the complete intralogistics 

of amedium-sized selfservice 

meat producer and consistently 

realized the vision of the 

“Smart Food Factory”. The core of 

this solution is the automated 

intralogistics technology that is 

controlled and monitored by the IT 

system. Accordingly,the process 

chain is linked to form asmart 

overall solution from procurement, 

via production, intermediate storage 

and order picking, right 

through to dispatch. By networking 

the operating activities and intralogistic 

components, ProMessa 

succeeds in providing small batch 

sizes at low cost, and in aresourcefriendly 

manner within the required 

time period. With the intral-

24 


Anuga FoodTec 


CSB-Automation receives award for its project "ProMessa 2020". 

Stephan Machinery wins the silver medal with an aseptic process system. 

ogistics system, ProMessa has 

created all the options for shifting 

the individualization of the selfservice 

products –individual customer 

labelling –asfar back as 

possible in the process chain. This 

ensures high delivery performance 

(99 percent) despite short order lead 

times, together with low stocking 

quantities and high stock turnover. 

Advertisement 

Minerva Omega Group 

"NeMoSy": Nexus Monitoring 

System (NeMoSy) developed by 

the Minerva Omega Group 

(Bologna, Italy) is asystem with 

which machine data can be managed 

and monitored in order to 

obtain acomplete overview of the 

process. The system transmits 

data from the machine via the 

internet and gateways to the platform. 

Aradio transmitter is installed 

in the machine and transmits 

machine data to agateway 

located up to 100metres away.At 

this point, the machine data are 

transmitted via API calls from the 

gateway to acloud platform where 

they can be displayed and shared 

with other BI in real time. In this 

way,the customer can obtain and 

check acomplete remote overview 

of the machines. Aplug-and-play 

and aretrofittable telemetry system 

has been developed that collects 

the information and the 

essential documents that acustomer 

or operator needs in order 

to monitor and manage his machinery 

park, and place them on 

the platform. 

Pfeffer Filtertechnik 

"Cleaning deep-frying fat in large 

deep-fryers": Up to now,deepfrying 

fat in large deep-fryers has 

been cleaned via metal/paper belt 

filters or vibrating screens. The 

disadvantage of these partly open 

systems is the risk of injury for 

operators due to contact with the 

hot fat, and the possibility of the hot 

product crumbs with their fat coat- 

ing or the used paper filter belt 

self-igniting. The “ProfiPurge Plus” 

system developed by Pfeffer Filtertechnik 

(Gingen an der Fils, 

Germany) continuously separates 

the most minute particles from the 

full fat flow by means of cyclone 

technology,removing them without 

fat loss, and transferring them 

without air contact into acooling 

chamber pressurized with protective 

gas. The crumbs cool down 

safely in this chamber and are then 

manually or automatically discarded 

cold into acollection container.The 

additional “PP-Side Assist”system 

cleans the fat during emptying or 

filling the deep-fryer,and automatically 

conveys particles to the central 

collection container. 

Stephan Machinery GmbH 

"SAM": Stephan Aseptic Multitherm 

(SAM) developed by Stephan 

Machinery GmbH (Hamlen, Germany) 

has been introduced as the 

core of an aseptic process chain. 

The basic components of the 

aseptic process system are an 

inclined, vacuum-tight and hermetically 

closed process container 

with amixing tool of optimized 

design. SAM is designed in compact 

dimensions and built up in a 

modular form so that the processrelevant 

steps are positioned on a 

basic rack and can be controlled 

from there. The aseptic process 

solution used in batch production, 

or batch method, enables the use 

of ESL (Extended-Shelf-Life) 

technology not only for liquid 

products, but also for particulate


25 

Anuga FoodTec 

inlays. The sterilization process 

and the cooling process take place 

in acontainer –without repacking 

and with direct treatment of the 

product. 

Tomra receives silver for its new sorting system. 

Tomra 

"Tomra Act": This user interface for 

Tomra food sorters provides fundamentally 

different possibilities for 

users and customers to interact with 

the machines. Food sorting machines 

contain highly complex 

sensors, conveyor and ejection 

technologies. Tomra (Leuven, Belgium) 

has created asystem with 

Tomra Acttokeep complicated 

sorting tasks as simple as possible. 

Complex adjustments have been 

simplified allowing them to be 

managed by drag-and-drop operations 

on the sorter touchscreen. 

This new interface presents the 

sorter as adevice for separating 

products of different quality into 

different streams, and gives the 

operator direct feedback about the 

behavior of the machine. 

Certain product quality criteria 

are bundled and shown by simple 

blocks. 

The data collected within the 

process is shown in relative real 

time, and the operator can adjust 

important parameters within the 

sorting criteria –that describe the 

product in the streams/flows, not 

the features or functions of the 

machine –bysimply touching the 

criteria blocks on the screen. 

In addition to the above-mentioned 

companies, which are more 

or less in cooperation with the meat 

industry,the following companies 

will also be awarded the renowned 

silver prize this year: 

r Behn+Bates Maschinenfabrik 

GmbH &Co. KG (Münster, 

Germany): Roto-Packer –hygiene 

machine 

r Brabender GmbH &Co. KG 

(Duisburg, Germany): rapid 

rheological method for characterization 

of wheat flour 

r DIL e.V.(Quakenbrück, Germany): 

SmoothCut One –permeabilization 

of cell membranes 

r Krones AG (Neutraubling, Germany): 

Express Pasteurisation 

Bier –hot holding method 

r ViscoTec Pumpen- u. Dosiertechnik 

GmbH (Töging, Germany): 

Hygienic Dispenser –continuous 

piston principle 

r Zeppelin Systems GmbH (Rödermark, 

Germany): DymoMix – 

dust prevention 

//www.foodtecaward.com 

Advertisement

26 


Trade Fair 

ANUGA FOODTEC 

What’s new at the fair? 

About 1,700 exhibitors from more than 140 

countries will present themselves at this year’s 

international trade fair for food and beverages 

with their numerous innovations and technologies. 

Anuga FoodTec will once again demonstrate 

itself as asector platform for producers of 

machines for the food and beverage industry. 

FLEISCHWIRTSCHAFT international asked 

the exhibitors about their new developments in 

advance. The following pages will give an overview 

over the latest developments shown at 

Anuga FoodTec, which were send to us until our 

deadline. The detailed numbers of the booths 

are available ob the homepage of Anuga 

FoodTec: www.anugafoodtec.com. 

New belt guarantees grip: 

nothing sticks 

Forbo Movement Systems (formerly 

Siegling) from Hannover, Germany, 

has developed anew polyurethane 

belt with aspecial surface pattern. 

The Siegling Transilon E3/2 U0/U10 

WG-HACCP blue FDA belt comes with 

awidth direction groove (WG) pattern. 

This pattern ensures reliable 

grip of the products but prevents 

them from sticking. The product was 

custom-developed for the meat and 

poultry industry.The width groove 

pattern delivers excellent results, 

particularlyinslicers in areas where 

greasy pieces of sausage and 

cheese are fed in and good product 

grip is required. The belt has also 

proved itself in fish and cheese 

processing. The polyurethane 

coating is hard-wearing and resistant 

to chemicals, so the belt has a 

long service life even when aggressive 

cleaning agents and sanitizers 

are used. The new Siegling Transilon 

conveyor belt is especiallyrobust 

and laterallystiff. As aresult, it’s 

ideal for many applications in the 

food industry, such as doughprocessing 

companies, agricultural 

businesses, in packaging lines or 

detection systems. 

Another highlight is the new and 

highlyelastic UU 20U-9 GSTR/FSTR 

black/blue HACCP FDA belt which 

was developed specificallyfor use 

as acheck-weigher belt and already 

has agood track record with 

key manufacturers of checkweigher 

systems. The urethane belt 

scores top marks for its special 

design and superior resistance to 

grease, oil and hydrolysis and 

therefore complies with current EUand 

FDA-regulations. 

//www.forbo.com 

Now available in broader 

width for larger packages 

The successful thermoforming line 

“Sprinter” made by Komet Maschinenfabrik 

GmbH from Plochingen, 

Germany, is from now on available to 

process film width of 322 mm and 

422 mm as well as with avariable 

cut off length of 200 mm up to 

300 mm. Thus, the users can create 

larger packaging and respond even 

more rapidlyand variablytodifferent 

requirements. It is much smaller and 

more compact than similar machines 

of its kind you can purchase on the 

market –without having to forego 

the operating comfort. To the contrary: 

With its length of 2.7 mitalso 

fits into small rooms. But in spite of 

the small external dimensions, three 

complete uses to infeed the products 

are available due to the extremelylong 

infeed area. Therefore, 

it would be possible to work extremelyefficiently–also 

with several 

persons at atime. The implementation 

of the Vario-tool enables 

and contributes to asubstantial 

flexibility to process different products. 

It ensures avery rapid format 

change and even the film is being 

replaced in avery short time. 

But not onlyspeed distinguishes 

the Sprinter from other machines. 

Due to anew hydraulic lifting system, 

the compressed air consumption 

is very low. This new system 

enables not onlyahigh contact 

pressure but reflects also in alow 

maintenance forming and sealing 

station as well as cross cutting. The 

used hydraulic oil is water-clear, 

has no smell and is tasteless, foodsafe 

and has no harmful effects on 

health. 

//www.vakuumverpacken.de 

Stainless hamburger 

forming machine 

The product range from Minerva 

Omega Group from Bologna, Italy, 

includes different machines for 

meat processing. Robust, mechanicallyperfect, 

quick to dismantle 

and re-assemble for cleaning 

purposes –they are veritable production 

machines. Bone saws are 

among the most comprehensive on 

the market, catering to every food 

processing requirement. The models 

ideal for butchers, catering, 

large wholesale or the meat processing 

industry, and for the fishing 

industry.Anadditional highlight of 

the product range is the Hamburger 

Forming Machine. This machine 

produces hamburgers of different 

weights and dimensions. The Patty 

Former Machine is designed to 

guarantee afast change of the 

forming cylinders, available in 

different shapes and dimensions. 

The machine is made of stainless 

steel, CE certified, fast to clean. 

//www.minervaomegagroup.com


27 

Anuga FoodTec 

Clear allocation and 

traceability 

RFIDick GmbH (Deizisau, Germany) 

offers acomplete system of hardware, 

software and tools for the 

seamless and fullyautomated 

traceability of the deployed tools 

and quality guideline documentation. 

The need for manual marking, 

testing stages and time-consuming 

monitoring procedures can 

thereby be eliminated. 

The unmanned tool dispensing 

system for safe, fast and efficient 

supplyofgoods and tool management 

via an RFID tool dispensing 

cabinet is new at Friedr.Dick. The 

tools can be quicklyremoved via 

the tool dispensing cabinet, while 

the automaticallyopening doors 

provide quick access. Operation is 

easy and intuitive. Product dispensing 

is done following employee 

authorization via aPIN or an 

RFID card. With the RFID tool dispensing 

cabinet, the tools are 

available to employees at all 

times. The work process can now 

be designed in amore efficient 

manner, thereby lowering processing 

costs. At the same time, 

supplysecurity is ensured for the 

required tools. For sensitive products, 

employees can be blocked 

using the "Knifeinspector" software. 

orders, recipes, traceability, 

process data visualization etc.). In 

addition, all produced data of the 

integrated production machines 

will be measured, buffered and 

automaticallytransferred to the 

Virtual Private Cloud. The webbased 

solution thus establishes a 

basis to link company-wide data, 

to which all authorizes users can 

access online. The continuous 

monitoring of the machines enables 

the visualization of various 

production parameters ranging 

from working hours, temperatures, 

rotations to maintenance cycles. 

Food producers benefit from real 

time-data and forward analysis, 

for example for service purposes. 

The valuable findings gained 

through automated processes 

also create abasis for business 

evaluations. New in this area is 

not onlythe entrance into the 

secure cloud, but also the unique 

fusion of engineering and technology, 

as well as the gained 

findings leading to productivity 

increase. The solution will be 

presented under real conditions 

by aLive-Demo on atumbler run. 

Visitors get to know the latest 

cloud technology from Henneken 

and SLA. 

//www.sla.de 

Advertisement 

//www.rfidick.de 

Acloud-based solution 

integrates all machines 

Together with the machine manufacturer 

Henneken, one of world 

market leader in tumblers, the 

software company SLA GmbH from 

Quakenbrück, Germany, developed 

acloud-based overall solution 

that meets the requirements of 

the latest developments in the 

age of digitalization. The solution 

integrates all machines in production, 

e.g. Henneken tumbler or 

brine mixer, via SLASmart Box by 

TCP communication into the existing 

IT-processes (production

28 


Anuga FoodTec 

Anew control clearly 

increased cutting accuracy 

New at Foodlogistik Fleischereimaschinen 

GmbH from Neubrandenburg, 

Germany, is the completelyredesigned 

DicR comfort 

and capacity series. Generally, all 

DicR models are offered with the 

unique four-dimensional precompression 

for reaching aperfect 

cutting quality.The strong hydraulic 

drives and large quantities 

of oil guarantee problem-free and 

long-term use. Chamber cross 

sections from 90 to 140mm, and 

chamber lengths from 310to 

550 mm enable awide range of 

applications. Valuable additional 

features, such as the special 

hygienic door, the single-handed 

operation, the lenghtwise chamber 

opening, integrated outfeed conveyor, 

lift for Euro boxes or 200 l 

trolleys as well as the visual signal 

for loading readiness, ensure 

excellent machine handling, 

safety, and hygiene of the DicR 

series. With the new models comfort 

105/112and capacity 120/126/ 

140, it is now possible to further 

expand the equipment options. All 

models in this series are now 

available in addition to the proven 

analog controls, with ahighquality 

Siemens control, and a 

large color touch display.Inthis 

way the operator convenience as 

well as the cutting and repeat 

accuracy could be significantly 

increased. All important cutting 

parameters can be entered or 

displayed via comfortable user 

guidance of the touch display.In 

addition to the controller option, 

the customer can now choose 

between discharge conveyor, 

direct outfeed in Euro boxes on 

cart via ahygiene door or into 200 l 

trolleys. Furthermore, it is possible 

to provide the machine with or 

without lift for Euro boxes or 200 l 

trolleys. All DicR capacity models 

are also equipped with astronger 

hydraulic cylinder. 

//www.foodlogistik.de 

High-end technologies for 

reliable food processing 

The technology group GEA from 

Düsseldorf, Germany, will present 

the future of food processing with 

innovative machines and integrated 

solutions.The numerous highlights 

include the MaxiFormer –arotating 

drum conceptfor meat forming – 

and the S-Tech spiral freezer with 

new features. 

The MaxiFormer is arotative drum 

forming concept thatcompletes 

the company’s line solutionfor high 

capacity formed poultry, pork or 

meat replacement products. Its low 

pressure meatfillingprinciple 

results in amore consistent, higher 

quality formed product. In addition 

to this it provides more filling accuracy 

and lessproduct waste by 

reduced leakage –the so-called 

smearing. Efficient use of acompressed 

air pulse for knock-out, 

without usingwater ensures 

cleaner and quieter forming and 

lowers operating costs. 

The S-Tec spiral freezer and 

chiller represents hygiene standards 

with fullywelded food zone 

structure assembly, open profiles, 

fullywelded modular floorconfiguration 

option and high efficient 

Cleaning-In-Placeoptions. Capable 

of handling capacities up to seven 

tons per hour,this spiral freezer is 

designed by expert engineersto 

exact specifications based on the 

product characteristics, capacities, 

facility space and line layout. High 

effective full heighthorizontal 

airflow and exact air temperature 

control ensure the best freezing 

and chilling performance and product 

quality.The machine can handle 

single-shift to 14-day operations 

without interruption to defrost, 

based on the evaporator configuration 

selected for customers’ needs. 

The Callifreeze system, GEA’sfreezing 

process control is now measuring 

continuouslythe product level 

of frozenness at freezer outfeed 

and adjustsfreezing time, air temperature 

and fan speed to achieve 

the exact freezing quality with 

minimum energy consumption. 

//www.gea.com 

High performance tools for 

raw material processing 

The company Power Tools GmbH 

from Halle (Saale), Germany,shows a 

new generation of cutting tools for 

grinders and combinations of vacuum 

fillers with inline grinders. 

These tools and grinders have been 

designed based on acooperation 

with the Anhalt University of Applied 

Sciences, Department for Agriculture, 

Ecotrophology and Landscape 

Development. This research is the 

background of new cutting tools, 

which induce araw material heating 

of onlyΔt=0.8–0.9 °K, less meat 

juice loss on minced meat, less 

energy comsumption and more 

power for the grinding task. Following 

new tools are shown: aprecutter 

that sharpens itself by the 

cutting work and prevents pressure 

increase in the mincemeat production 

for 16 working hours; a4-piece 

cutting set with induces asignificantlylower 

raw material heating; 

discs with flow cutting, thus making 

the center perforated disc unnecessary; 

sharpening with defined sharpness 

of cutting edges on the knife 

and perforated discs, including 

optical control; new separation kits 

for the continuous removal of bone, 

cartilage and collagen tissues. 

//www.power-tools-gmbh.com 

Advertisement


29 

Anuga FoodTec 

UV-C disinfection using 

split technology 

Sterilsystems GmbH, based in 

Mauterndorf, Salzburg Land, Austria, 

can look back on more than 25 

years of experience in the development, 

production and installation 

of UV-C disinfection systems. 

Reason enough to showcase the 

new UV-C continuous disinfection 

system DE1500 in hygienic design 

and split technology to the visitors 

The benefit: the goods or packaging 

placed on the conveyor belt are 

automaticallyguided through the 

disinfection system and have 

unwanted microorganisms removed 

at a360° angle, i.e. from all four 

sides, in ahighlyefficient manner. 

As aresult, an irradiation rate of 

99.99% is achieved even from 

below on the conveyor belt. This 

reduces the number of germs by up 

to 5log. The UV-C radiation emitted 

inside the hygienic design housing 

immediatelyeliminates germs and 

other undesirable microorganisms 

such as bacteria, viruses, yeasts 

and mold spores; without heat and 

without any chemicals on apurely 

physical basis. The continuous 

disinfection system is made of 

high-quality, acid and alkali-resistant 

stainless steel with avery high 

surface quality and meets the 

highest hygiene requirements. The 

conveyor belt runs particularly 

quietlyand the front-end electronics 

and motor control are located in 

awaterproof stainless steel switch 

box. 

//www.sterilsystems.com 

Automation and 

productivity 

Fresh food industries are high 

demanding which require the 

maximum reliability and hygiene. 

The Ulma Packaging GmbH (Illertissen, 

Germany) is aware that the 

success of its clients depends on 

the quality of their products, and 

therefore on the packaging. For 

this reason, Ulma can ensure top 

quality, individual solutions for 

product packaging requirements. 

Ulma will show for the first time 

its latest high production traysealer.The 

new TSA 1200 traysealer 

has asealing area of 1200 x 

500 mm which allows to seal much 

more trays per cycle than other 

traysealers. 

This machine has been also 

designed for double line which is a 

requirement for this kind of high 

production traysealers. In the field 

of vertical wrappers, the new 

Tight-Bag system will be shown 

with the VTC 840 which is also a 

wash down machine with ahygienic 

design. The Tight-Bag has 

been speciallydeveloped on 

Ulma's vertical wrappers in order to 

preserve the quality of the product 

by optimizing the required volume 

of the bags. At the volume optimization 

level which can be adjusted 

by the control panel, it has 

the same advantages as the traditional 

systems that perforate the 

bags but in this case, since there 

are no perforations there is no risk 

of contaminating the product. 

Another interesting installation 

will be shown with the FV 35 SD 

wash down machine for the Flow- 

Vacsystem. Using patent-pending 

technology, Ulma has developed a 

simple solution to automate the 

feeding of abelt vacuum chamber 

on both sealing bars. Packages are 

sealed onlyonone end and prepared 

to be transferred to the 

buffering belt of the vacuum 

chamber with the open end facing 

both seal bars on the vacuum 

chamber.A90° transfer system 

pairs the packages to the buffering 

belt of the vacuum chamber so 

that both seal bars can be utilized. 

If the products are not small 

enough to be paired, an autodetect 

system will load the product 

as asingle item. This automated 

system increases productivity and 

reduces labor costs. The packaging 

system is ideal for the meat 

industry. 

//www.ulmapackaging.de

30 


Anuga FoodTec 

Demonstrating versatility 

for food applications 

The weighing, packing and quality 

control capabilities of Ishida Europe 

from Birmingham, UK, will be 

showcased with avariety of solutions 

on display that meet the 

differing requirements of key sectors 

including salads, meat and 

poultry and frozen foods. Highlights 

include adedicated salad packing 

line, a32head multihead weigher 

ideal for mixed product applications, 

an x-ray system capable of 

detecting bones in meat fillets and 

amultihead weigher model for 

ultra-low target weights. 

The Ishida salad packing line 

meets growing demand for prepacked 

fresh salads, sometimes 

also including aprotein ingredient. 

It features the market-leading 

14 head RV salad weigher, specially-developed 

carousel filler and 

QX-775 Flex tray sealer.For effective 

quality control, the line also 

incorporates Ishida’sunique 

AirScan leak detector, IX-EN-2493 

x-ray inspection system and DACS- 

GN-SE checkweigher. 

The 32 head CCW-RV-232B is 

being shown in awaterproof version 

ideal for mix-weighing frozen 

foods. It can handle asingle product 

or up to eight different products 

for discharge into the same 

pack. Like all Ishida RV models, the 

weigher offers the highest levels of 

speed, accuracy and efficiency 

thanks to its unique triple combination 

calculation software, which 

Advertisement 

Anuga FoodTec, hall 6.1, booth E009 

can calculate three optimal weight 

combinations, double check them 

and then select the one nearest to 

the target weight –all in asingle 

cycle. Ishida’sIX-G2 x-ray inspection 

system offers the highest level 

of quality assurance to processors 

and manufacturers of complex 

products. Its dual energy technology 

provides highlyeffective X-ray 

detection of low-density objects, 

even in varying thickness or overlapping 

products, making it particularlyappropriate 

for the detection 

of small bone pieces in meat and 

poultry fillets. The 14-head CCW- 

RV-214WN ‘Micro’ weigher has been 

designed to handle very small pack 

weights of between 0.5 and 40 g, 

delivering speeds of up to 

120weighments per minute with 

unsurpassed accuracy to within 

0.01g.Itisideal for products such 

as herbs and spices, tea leaves, 

soup ingredients, dehydrated 

vegetables, seeds, tablets and 

capsules. 

//www.ishidaeurope.com 

Hygienic design for 

standard parts 

Otto Ganter GmbH &Co. KG from 

Furtwangen, Germany, offers a 

variety of knobs, handles, clamping 

levers, leveling feet and screws 

under the label "Hygienic Design", 

all of which are optimized for minimal 

contamination and easy cleaning. 

Stainless steel is the material 

used in all of these cases. The 

maximum surface roughness is 

kept below Ra 0.8 μm, so that dirt 

particles cannot adhere and can 

be reliablyremoved during cleaning. 

Another key feature of the Ganter 

standard parts is their freedom 

from "dead space". There are no 

interior areas in which substances 

can accumulate. Ahygienically 

safe sealing concept, verified by 

software simulation, guarantees 

that the FDA-compliant elastomer 

seals are all installed flush with 

the surface and fulfill their function 

in the long term. This prevents 

problems from developing without 

being noticed. At first glance, most 

standard parts appear to be located 

far away from the actual 

work areas, but airborne spores 

from microorganisms can spread 

rapidlyand widely. To prevent 

damage to the surfaces during 

assembly, tools with special protective 

inserts must be used. 

//www.ganter-griff.com 

Full-range supplier of 

vacuum packers 

Webomatic Maschinenfabrik GmbH 

from Bochum, Germany presents 

proven and newlydeveloped concepts. 

The main topics this year are 

skin packaging on thermoforming 

machines and tray sealers as well 

as shrinking machines for craft and 

the industry. 

Skin applications are presented, 

such as protruding skin for the 

proven thermoforming machine 

ML-C 5600-skin and the new tray 

sealer TL 650. With the protrude 

skin method, the product can rise 

up to 90 mm in the tray, while the 

top film wraps around the product 

like asecond skin and seals the 

entire surface with the bottom film 

(thermoforming) or the tray (tray 

sealer). Both machines types win 

with their flexibility: with just afew 

simple steps, both machines can 

also carry out MAP applications. In 

addition to the protrude skin, the 

TL 650 tray sealer can also perform 

the pseudo skin procedure and MAP 

on the same tool. This eliminates 

the need for atool change if the 

same tray is used for both applications 

and saves time and costs. A 

further highlight that ensures 

process reliability and thus the 

effectiveness of the packaging 

during operation is the proven SCC. 

Furthermore, industrial shrinking 

lines with the chamber belt machine 

CL-C 950 in combination with 

the automatic shrink tunnel 

STCW 60 and amanual shrinking 

line for the craft with the chamber 

machine I30and the manual shrink 

tank ST 40 are presented. Further 

proven vacuum packaging machines 

such as the table machine 

easyPack-mk 3 ,the semi-automatic 

tray sealer TL 250 and the new 

table machine I15complete the 

exhibited program. 

//www.webomatic.de 

Reliable machinery for any 

separation task 

Appropriate to the theme of resource 

efficiency, Flottweg SE from 

Vilsbiburg, Germany, is presenting 

two of its latest machines. With the 

AC 1200 separator, the company is 

starting anew product line of highperformance 

separators for small 

and mid-sized companies. The 

AC 1200 is also equipped with Flottweg's 

refined Soft Shot emptying 

mechanism. This system permits 

the flexible, very exact adjustment 

of bowl opening times. The arbitrary 

combination of full and partial 

discharge allows the system to be 

adjusted flexiblytoproduct and 

process requirements. This increases 

product yields. 

In parallel with this, the company 

is also presenting the Z2E decanter 

centrifuge. Thanks to its compact 

design and Flottweg's usual excellent 

production, the Z2E handles key 

functions in many different areas of 

the food industry.But the smallest 

modular machine in the Zseries 

doesn't fall short of the features of 

larger machines and can be customized 

to different requirements. 

So fluctuating production conditions 

and frequent product changes 

are easy for the Z2E. 

Both the AC 1200 separator and 

Z2E decanter centrifuges, thanks to 

their construction and their easyto-clean 

components and surfaces, 

are ideal for any separation 

task in the food industry.That 

saves valuable factors like time, 

cleaning water, and energy during 

cleaning. 

//www.flottweg.com

32 


Anuga FoodTec 

Revised assistance and 

data analysis system 

Clean and safe storage of 

cleaning equipment 

Exhaust air cleaned with 

lower costs 

Even and stable browning 

on focus 

G. Muth PartnersGmbH (Wiesbaden, 

Germany) willpresent arevised Q- 

Chess Mobile. One of the updates is an 

ergonomicand intuitive user interface. 

Theoperation of theQ-Chessapp for 

tablets and smartphoneshas been 

revised and designed to be more 

user-friendly. Using the new graphic 

userinterface, users can clearlysee 

the current inspectionstatus at any 

time. Automation of inspections is 

alsoupdatet. In addition to improving 

the user interface, the degree of 

automationofinspections has also 

beensubstantiallyincreased by using 

QR codes.For instance, users can now 

scaninabatch label as part of a 

returns check andthe designated 

inspections for this batch automatically 

start on the tablet. Further 

updateisthe Management dashboard 

to display operating processes. It 

enables users to display production 

lines using Q-Chess Mobile, assign 

inspections to the relevant production 

steps. 

The 5S shadow boards designed by 

Niebling TechnischeBürsten GmbH 

from Burgbernheim, Germany, 

ensuresafe andtransparent 

storageofcleaning devices and 

simplifies visualcontrol of the 

available equipment. 

The company specifically developed 

the shadowboard in accordancewiththe 

5S-method,in 

ordertosimplify andtofurther 

optimize theapplication, storage 

and separation of cleaning materials. 

Thegoal is to increase order 

and cleanness, ergonomyatthe 

workplaceand therefore efficiency, 

economy in thelong-term. 

Last but not least thesystem has 

benefit effects on work-related 

security. 

Numerous satisfied users have 

confirmed thatthisshadowboard 

is contributing to realize andto 

sustainestablishing these goals in 

the most simple way possible. 

Especiallyfor heavilyloaded exhaust 

air from smoking ovens, Oxytec GmbH 

(Hamburg, Germany) has developed 

an automatized exhaust scrubber 

with an integratedUV-C/Ozone 

system. The complete system is 

awarded with low maintenance costs 

as it cleans automaticallyaccording 

to the individual need of the production. 

More over the system is only 

using afragment of energy in comparison 

to athermal oxidation. During 

the production process of smoked 

meat, high quantities of organic 

componentsare leaving the smoking 

chambers to be treated in order to 

keep the standards of the relevant 

norms. The exhaust air is cleanedby 

awater scrubber.The self adjusted 

pH-level of the waterissupporting a 

decrease of carbonbymore than 

80%. Depending on the process, the 

water can be used of alonger period 

of time.Atthe end of the production 

cycle the automatic cleaning 

process of the scrubber starts. 

Red Arrow Handels-GmbHfrom 

Bremenhas developedatechnology 

to accelerate the natural Maillard 

reaction. 

The useofthese innovative 

productspositivelyinfluences the 

formation of the crust and achieves 

an even and stable browning result. 

The degree of browningcan be 

controlled in its intensity andis 

above allreproducible anddoesnot 

fade.The naturalbrown baking and 

fryingcolor is also achieved at 

significantlylower temperatures. In 

this way, production times are 

shortened, the energy consumption 

is reduced and the cooking loss is 

reduced by up to 50%. Different 

application technologies can be 

used to customize theoperational 

needs. The degreeofbrowning of 

thefoodcan also be customized. 

Another highlight is thepresentation 

of the new smokedspicesand 

ingredients. 

//www.q-chess.de 

//www.niebling.com 

//www.oxytec-ag.com 

//www.red-arrow-deutschland.de 

Advertisement 

Vistit us at Anuga FoodTec, cologne, hall 6.1, booth F030


33 

Anuga FoodTec 

The sensitive way of 

processing meat 

Since more than 15 years the 

Schnitzelmaster GmbH (Mitterskirchen, 

Germany) provides its 

customers from the gastronomy, 

hospitality and meat industry with 

the patented solution in terms of 

meat tenderizing and surface 

enlargement. The meat processing 

industry relies on the proven automatic 

Schnitzelmaster Turbo 

whose capacity is about 400 kg per 

hour.Through aconveyor belt the 

meat is being brought to the processor 

with its three pairs of special 

tenderizing rollers which enlarge 

the raw product by nearly 

50% and furthermore get the meat 

noticeablytender.Inthe future the 

also automatic SMK-2W-34 will be 

added to the product range of the 

Schnitzelmaster GmbH and will 

close the gap between the hand 

operated units Profi, Maxi and the 

automatic version Turbo. With an 

hourlycapacity of about 150kgthe 

SMK-2W-34 won’tbefor the meat 

processing industry onlybut will 

provide an economical solution for 

medium-sized enterprises as well 

as canteens instead of aflatteners 

or asteakers, too. 

Ro-Ber has grown both technologicallyand 

as acompany.The new 

exhibition stand reflects the companies’ 

position in the market and 

invites their customers to engage 

with them as they discuss their 

projects. Central to this year’s 

exhibitions is the message that 

the company has made the transition 

from supplier of robots to turn 

key provider of complex robotic 

systems. Clear evidence of this 

capacity can be demonstrated in 

one of the largest projects in the 

companies’ history.The company 

supplied asystem to afood manufacturer 

in the Netherlands. The 

high throughput central palletiser 

consisted of three Genix robots as 

well as accompanying conveyors, 

lifts, open cardboard tray stackers, 

pallet conveyors and twostorey 

shuttle cars. The system, 

programmed in-house, successfullyhandled 

the output from 

23 manufacturing lines. 

Visitors can learn about the 

benefits of gantry robots in applications 

where products need to be 

stored or buffered over large 

areas. Thanks to the large and 

scalable working area of the 

Genix- and Gigant-Series, the 

gantries can be used across industries 

e.g. as tyre stores, pallet 

stores, or as atote store with 

sequential picking. 

//www.ro-ber.de 

Advertisement 

//www.schnitzelmaster.de 

Transition from robot 

supplier to akey provider 

For 35 years Ro-Ber from Kamen, 

Germany, has been one of the top 

suppliers of robotic systems for 

logistics. Since then they have 

installed over 800 palletising, 

de-palletising, order picking and 

handling systems. Visitors to the 

robotic experts will realise that

34 


Anuga FoodTec 

Product identification and 

brand protection 

Domino Deutschland GmbH from 

Mainz-Kastel, Germany, will 

present its coding, marking and 

label-printing systems. Domino’s 

technologies enable manufacturers 

in the food and beverage 

industry to applytraceability 

codes, with afocus on reliability, 

increased productivity, future 

potential and low cost of ownership. 

The companies new Ax-Series 

continuous inkjet printers use a 

range of integrated sensors to 

automate system monitoring, 

allowing proactive and predictive 

diagnostics. The integrated sensors 

also ensure the possibility of 

remote service support via the 

Industrial Internet of Things (IIoT) 

and connectivity with the Domino 

Cloud. The company is aleader 

dedicated to innovation for the 

food and beverage packaging 

industry.They are the onlysupplier 

of coding and marking solutions 

who are members of the European 

Association of Printing Ink Manufacturers 

(EuPIA). In accordance 

with GMP (Good Manufacturing 

Practice) guidelines, the company 

ensures that the raw materials 

used in their inks are optimally 

tailored for their intended use. 

In addition, further coding and 

marking technological innovations 

across Domino’sproduct to pallet 

range are in focus at the fair: from 

CO2 lasers, thermal ink jet and 

thermal transfer overprinters, label 

printing systems (including corner-wrap 

and pallet labeling) to 

digitallyprinted labels for greater 

attention on retail shelves. 

//www.domino-printing.com 

Advertisement 

New grinders offer 

intelligent drive control 

Machines designed by Maschinenfabrik 

Laska Gesellschaft m.b.H. 

from Traun, Austria, are renowned 

for their high quality in over 

140countries spanning every continent, 

with their operation providing 

the fullest customer satisfaction. 

Numerous national and international 

patents are testament to the 

Austrian familybusiness’ ability to 

innovate. With “The Perfect Cut” as 

the motto, the company will be 

exhibiting new high-performance 

features and products –presenting 

the perfect answer to the food 

industry’sneeds. 

The food processing industry is 

clearlytrending towards automated 

solutions. The new WWB 200 Plus 

and WWB 300 Plus angle grinders 

offer “automation light” and have 

intelligent drive control. Similar to 

an autopilot, the machines control 

themselves autonomously. The 

effect is enormous: the two new 

WWB angle grinders provide an 

average of 50% higher output than 

their predecessors. The grinders 

are especiallyeffective at conserving 

material and maintaining hygiene 

during their work. The new 

hygienic design involving use of 

EHEDG-certified components minimises 

the risk of adulteration. 

Afurther highlight at the trade 

fair booth will be the production 

line for minced meat, on whose 

development the company has 

worked with acustomer to refine. 

Laska is an expert in food processing 

automation and has worked for 

years on developing innovative 

production lines. 

The company offers customers a 

complete solution. This includes 

consultation and ongoing project 

supervision as well as custom 

adaptations to the automated line 

(upon request). Planning to perfection 

in advance ensures that downtimes 

are kept to aminimum during 

the set-up and commissioning 

phase at the customer’s end. 

Uses and applications 

for cryogenic gases 

For Linde AG from Pullach, Germany, 

the Anuga FoodTec 2018 is 

all about cryogenic freezing. In line 

with the motto of the exhibition: 

‘Flexible Freezing’, the gas specialist 

is exhibiting new uses and 

application technologies for cryogenic 

gases such as nitrogen (N2) 

and carbon dioxide (CO2). 

The extremelyeffective chilling 

action of gases at temperatures 

as low as –196°Cenables cryogenic 

freezers to achieve high 

levels of performance despite low 

space requirements. This means 

that they not onlyoffer outstanding 

flexibility in comparison with 

conventional solutions, but they 

also display convincing performance 

in terms of the quality and 

utilisation rate of products after 

processing. Linde is adding anew 

model to its Cryoline line of modular 

freezers in the form of the 

Cryoline CWI. The new product 

combines the characteristic benefits 

of impingement freezing with 

the Cryowave system. This results 

in high performance density for a 

wide range of production tasks. 

With impingement freezing, a 

finelyatomised nitrogen coolant is 

squeezed onto the product from 

above at high pressure through a 

perforated sheet. The mechanism 

creates awave motion in the belt 

that agitates the product, preventing 

agglomerations from 

forming during the chilling 

process. The combined effect of 

these two processes in asingle 

device is what makes Cryoline CWI 

such aflexible and multi-purpose 

freezer: it is suitable both for 

smaller, looselyrolling IQF (individuallyquick 

frozen) products, such 

as mushrooms and ham strips as 

well as for general requirements. 

As an all-round unit, it can also 

operate as astandard linear 

freezer, simplybyswitching off the 

agitator. 

//www.laska.at 

//www.linde-gas.de


35 

Anuga FoodTec 

Efficient, tried-and-tested 

mixing technology 

Gebr. Lödige Maschinenbau from 

Paderborn, Germany, will be showcasing 

food-safe solutions for 

industrial mixing and related 

process technologies. The machines 

were constructed in accordance 

with the current international 

regulations for food-grade 

hygienic design. An equallyefficient 

and proven example is the 

Ploughshare batch mixer FKM 2000. 

The batch mixer operates according 

to the mechanicallygenerated, 

turbulent fluidized bed 

principle, developed by the company.Inthe 

horizontal, cylindrical 

drum of the type mixer, 

Ploughshare shovels are arranged 

on ashaft and rotate as mixing 

elements. Powdery, granular or 

fibrous bulk materials are subjected 

to three-dimensional movement 

and the entire product is 

constantlymixed quicklyand 

accurately. During this process, 

the product is handled with extreme 

care. Due to the special 

shape of the tools, the material to 

be mixed is taken off the drum wall 

in aradial movement, effectively 

preventing destruction of the 

particles. In addition, the FKM 2000 

is designed for efficiency and 

features alow-maintenance mixer 

concept with easy access to the 

internal parts. This ensures high 

availability of the machine. 

The batch mixer is equipped with 

various tools, depending on the 

mixing job. When special requirements 

are placed on the mixing 

process, the mixing effect of the 

mixing element can be additionally 

supplemented. 

//www.loedige.de 

Effective packing and 

palletizing solutions 

Tavil Ind S.A.U. is headquarted in 

Girona, Spain. The companies technology 

is based on the constant 

evolution of its R+D+I Department 

and Industrial Electronic Engineering 

Department, together with a 

technical assistance service to 

meet individual client needs. This 

constant evolution meets the 

market requirement, thanks to the 

“multiformat” concept that is responding 

to the demand of an 

evolving market. The company will 

show the New Multiformat box 

forming machine. All the machineries 

are designed for the Food Industry, 

with afocus on the meat 

industry, fabricated with stainless 

steel. The box forming machine 

forms boxes from acardboard blank 

using hot melt glue. The multiformat 

system allows to memorize up 

to 99 different boxes. Ready to work 

with different box designs and 

different box sizes with just the 

press of abutton, with aproduction 

of up to 1,200 boxes/ hour according 

to designs and sizes. The instantaneous 

automatic changeover 

makes the machine ready to work in 

less than four seconds with different 

box designs and/ or different 

box sizes. The box forming machine 

allows to install up to four chargers 

of different-sized cardboard 

blanks, to feed several production 

lines in asimultaneous way.Its 

modularity allows an economy of 

scale, as instead of purchasing new 

equipment users just have to add 

chargers to the box forming unit. 

The automatic loading systems are 

multiformat and ready to work with 

different products and mosaics. 

//www.tavil.com 

Advertisement

36 


Anuga FoodTec 

Effective blending and 

mixing of food 

Double chamber vacuum 

packaging machine 

Well-proven and economic 

hygiene solutions 

The specialist machine for 

larger calibers 

The company Elpek GmbH from 

Saarlouis, Germany, presents the 

MM-200 Multi-Mixer.Inthe machine, 

a200 lEurobin is gentlyrotated to 

mix the ingredients. The mixer has 

no paddles or knives. This reduces 

the likelihood of delicate ingredients, 

such as pasta, in the mix-up. 

The machine is suited for short 

production runs. Because onlyone 

bin is used for the entire process, 

employees do not have to refill the 

ingredients from one container to 

another.This reduces the unnecessary 

waste of products. 

Henkelman from ’s-Hertogenbosch, 

The Netherlands, has 

integrated its automatic lid in the 

Polar double chamber models 

2-85 and 2-95. This option includes 

afoot pedal to enable 

semi-automatic operation. Compared 

to the standard models of 

the Polar series, operators experience 

ahuge ergonomic advantage 

with the automatic lid. Less 

weight has to be lifted, so production 

employees are no longer 

physicallyoverloaded when operating 

the vacuum packaging 

machine. 

Kohlhoff Hygienetechnik GmbH & 

Co. KG from Unna presents different 

versions of its new compact hygiene 

stations of the HD-Line series. 

Their new railing and chassis 

design improves the splash protection 

through its shape and optimizes 

the range of the sensor due 

to its new mounting position. One of 

these innovations is the individually 

configurable Check-In-Station-HD, 

which unites several personnel 

hygienic components in one plant: 

hand washbasins, two-hand soap 

dispensers, hand-dryers. 

Afurther development from 

Poly-clip System GmbH &Co. KG 

from Hattersheim a. M., Germany, is 

aspecialist machine for calibres 

up to 250 mm and extra-large tail 

volumes named ICA XL. Thanks to 

the optimised separator range and 

clips speciallydeveloped for this 

automatic double-clipper, internallycoated 

spice casings and 

functional and multilayer casings 

can also now be securelyclosed. 

The machine, developed from the 

tried and tested iris clipper, also 

works with the patented iris separator. 

//www.elpek.de 

//www.henkelman.com 

//www.kohlhoff-hygiene.de 

//www.polyclip.com 

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37 

Anuga FoodTec 

Optical sorting systems for 

in-line fat analysis 

Consistentlyhigh quality, reliable 

ejection of defective products, as 

well as optimum recycling and less 

waste of valuable food -this is what 

Tomra Sorting Food from Leuven, 

Belgium contributes to with innovative 

sorting systems. The leading 

manufacturer of sensor-based 

systems in the field of food processing 

will be showcasing its broad 

portfolio of optical sorters. These 

are used for awide range of applications 

in the food industry and ensure 

uniform quality standards and optimization 

of production processes. 

The FatScan performs asensorbased 

analysis of the fat content of 

meat such as beef and pork, 

whether frozen or fresh. The system 

reliablyand continuouslycontrols 

products of various shapes and 

sizes –both trimmings and diced or 

minced meat. Thanks to the transflexion 

technologydeveloped by the 

company, the fat content is determined 

with high accuracy for the 

entire product flow passing through 

the system and can be adjusted in 

real-time. This helps you avoid 

production stops. The user-friendly 

system with an intuitive user interface 

provides measurement data 

and reports at the touch of abutton 

and enables complete traceability 

and documentation of all processes. 

The FatScan helps users standardise 

and classify meat, optimises the 

purchasing process through continuous 

quality control, and ensures an 

even more efficient use of raw 

materials. 

The filtering out of poultry breast 

fillet, which is interspersed with firm 

connective tissue, poses great 

challenges for quality control in the 

poultry industry.With the QV-P, a 

unique patented detection system 

for poultry meat, breast meat or 

fillets with this abnormality known 

as "muscle myopathy" or "wooden 

breast", can now be reliablysorted 

out. The system thoroughlyscans 

the continuous product flow, classifies 

the meat in real-time and ejects 

flawed breast fillet. This helps to 

avoid expensive downtimes. The 

user-friendlysystem can be easily 

integrated into existing lines or is 

available as astand-alone version. 

//www.tomra.com 

Asystem from slicing to 

loading and packaging 

With the thermoformer VMAX Weber 

Maschinenbau GmbH from Breidenbach 

is presenting their first packaging 

machine. From now on the 

company is the contact for its 

customers concerning the entire 

process chain. The exhibition appearance 

will therefore be all about 

perfectlysynchronized line concepts. 

The company will show fully 

integrated and automated lines 

from slicing, loading and transporting 

of cold cuts to portion-accurate 

packaging –all one-stop. Visitors 

can expect several lines consisting 

of slicers, automation concepts and 

packaging machines from Weber 

and Textor for various requirements 

and applications. The S6, for example, 

presents numerous innovations, 

such as the quadruple trackindependent 

interleaver and the 

new vacuum grippers, which reduce 

remaining end pieces by more than 

half and thus enable highest yield. 

In combination with particularly 

compact loading systems and the 

thermoforming machine VMAX these 

lines demonstrate what efficiency 

means while maintaining maximum 

flexibility and set new standards for 

an advanced, trend-setting production 

of cold cuts. Moreover, the 

Weber Shuttle System shows how 

space can be optimallyutilized and 

the use of human resources can be 

minimized: Built as a180-degree 

line, slicer and pick robot can be 

controlled by just one operator.In 

addition to technological highlights, 

the company will be presenting the 

new pre-owned machine program 

as well as the growing, worldwide 

technical service offering. 

//www.weberweb.com

38 


Anuga FoodTec 

Rapid defrosting by 

radiofrequency technology 

Stalam S.p.A. from Nove (VI), Italy, 

will present the latest and most 

advanced radiofrequency technology 

for the rapid defrosting of meat 

and seafood. RF defrosters have 

become best-sellers in the market 

in avery short span of time, thanks 

to the great benefits they bring to 

their end-users. During the show 

the model RF 7kW will be displayed 

and teh company will carry out two 

dailydemonstrations at 11 a.m. and 

3p.m. 

Defrosting is achieved in minutes 

rather than hours/ days, even 

for large product blocks and, if 

necessary, directlyinside packaging 

used for storage (carton boxes, 

polyethylene bags, etc.). The 

processing speed and uniformity 

minimize product degradation: no 

drip loss, no deterioration of 

organoleptic, chemical or physical 

properties, no bacterial growth. 

Thus the very best product quality 

is preserved. Defrosting is carried 

out continuously, with significant 

logistical advantages in product 

handling and production scheduling. 

It requires much less floor 

space compared to the traditional, 

large defrosting rooms or equipment. 

Overall processing costs can 

also be reduced drasticallycompared 

to conventional techniques. 

Main construction features of 

the machine: 

r Radiofrequency at 27,12 MHz 

r Construction in stainless steel 

submitted to anti-corrosion 

treatments (passivation, pickling) 

r Wide conveyor belt (up to 

1800 mm) made of certified 

food-grade rigid polyethylene 

modules or solid-surface reinforced 

polyester 

r Built-in conveyor belt and tunnel 

washing facilities and full internal 

access for cleaning through 

the multiple side panel doors 

r PLC control system for multiple 

product recipes 

r Modular design: multiple modules 

can be combined to increase 

the production capacity. 

//www.stalam.com 

Custom-made washing 

systems for all capacities 

Colussi Ermes from Pordenone, 

Italy, is one of the worldwide 

leaders in the design and manufacturing 

of custom-made washing 

systems. With the production 

Advertisement 

of over 4,000 plants, the washing 

systems are used in various industries, 

such as food and logistics, 

pharmaceuticals, hospitals 

and automotive. In production 

since the early1970s, Colussi 

Ermes has an outstanding reputation 

and over 40 years of field 

experience, research and knowhow, 

which enables it to penetrate 

different markets. The company’squality-oriented 

philoso- 

phy and production flexibility have 

enabled it to develop safe and 

reliable solutions in line with its 

customers’ needs. 

Most projects engineered by 

Colussi Ermes consist of hightech 

machines to wash, sanitize 

and dry cooked ham molds, hams, 

meat trucks, racks and toolings 

placed on racks, bins, rigid and 

foldable crates, pallets and tanks. 

All machines are available in 

multiple versions and can be 

equipped with different automation 

systems, to satisfy all environmental 

needs and process 

requirements. 

Alarge selection of wash capacities, 

ranging from alow hourly 

throughput up to thousands 

pieces per hour, can fulfil all 

production criteria. 

//www.colussiermes.com 

Quality in separation 

reaching notable outputs 

Lima S.A.S. from Quimper, France, 

will exhibit their New “Lima quality 

meat”, meat-bone separator type 

RM 50 S. In spite of its compact 

size, the machien enables to 

reach yet substantial outputs and 

is perfectlysized for chicken 

meat-bone separation applications. 

As all Lima “S” separators, 

this model is used satisfactorily 

and acclaimed around the globe 

by customers producing the highest 

quality of MSM (Mechanically 

Separated Meat) at high yield. With 

very few additional parts the 

machine can be changed over into 

aRM40DDS /DDdeboner / 

desinewer like any other “S” separator. 

The company will also exhibit a 

RM 700 DDS /DDdeboner / 

desinewer.The Lima DDS /DD 

range ensures to get high quality 

meat on raw products such as 

poultry, pork and beef. Typical 

applications are: 

r Desinewing of raw materials 

with or without cartilage, such 

as, shank meat, trimmings, 

aponeurosis at high yields: from 

80 to 95%, while C/P ratios 

remain under controlled values 

and the temperature hardly 

increases during the process. 

r The same machines, equipped 

with an adequate deboning 

head enable to produce high 

quality separated meat, in 

terms of structure, color and 

low calcium content (


41 

Anuga FoodTec 

Delivering high throughput 

on asmall footprint 

Marelec from Nieuwpoort, Belgium, 

adds two new machines to their 

portion cutters. These, as well as 

two other new features, will be 

presented. The Portio 1DAP is afixed 

weight portion cutter, mainlydesigned 

for poultry products. It consists 

out of two lanes that can run 

independentlyfrom each other.In 

order to get amore natural look of 

the fixed weight portion, the cutting 

angle can easilybechanged, individuallyper 

lane, from 0° to 15°or 

30° or 40°. The cutting rate can go 

up to 33 cuts/sec. The new interface 

with touchscreen offers intuitive 

and fast straightforward 

programming, even for the most 

advanced conditional cutting 

programs. The Portio 3D is afixed 

weight portion cutter for portioning 

of the largest meat products. Also 

this innovative model is equipped 

with double lanes, each having a 

300 mm wide modular belt. The 

infeed of the products is done on a 

separate infeed belt, in order not to 

influence the scanning and cutting 

of the products already inside the 

machine. To guarantee maximum 

accuracy on rounder products, the 

machine scans, per lane, from the 

top and from both sides. The robust, 

yet very accurate and popular M3/6 

compact grader got an upgrade with 

the new Z3 touchscreen indicator for 

easy input of the programs and data 

collection. Matrix is acomplete IT 

platform to optimize processing 

performances and profits. This 

includes acockpit view on real-time 

parameters, such as: yield, throughput, 

give-away, stock movement, 

profitability and user programmable 

KPIs. 

//www.marelec.com 

Fulfilling the requirements 

of the professionals 

Mado fromDornhan, Germany,is 

going to showthe product range 

with Vakona. In detail,the company 

willexhibit the followingmachinery: 

Sharpeners, bandsaws from 

230 mm to 520mmcutting height, 

grinders(Shop grinders, manual 

grinders, automatic grinders, industry 

grinders), extrusion grinder, 

cutters (small trade cutters from 13 

to 100l,industry cutters from 130 

to 220l)and customized complete 

solutions. Numeroustestsand 

experiments before serialproductionand 

continuous quality checks 

duringproductionguarantee that 

onlyflawless products leave the 

factory. 

//www.mado.de 

Focus on efficient and 

sustainable packaging 

Sealpac from Oldenburg, Germany, 

will focus on innovations around 

efficient and sustainable packaging 

processes and materials. 

Precision, flexibility and efficiency 

is demonstrated with the 

fullyautomated, servo-driven, 

all-in-one A7 traysealer.This flexible 

packaging machine is suitable 

for awide product range and efficientlyhandles 

all types of sealable 

materials whilst achieving 

outputs of up to 100packs per 

minute. Sealpac’stooling quick 

exchange system with patented 

tooling trolley allows the operator 

to switch between different packaging 

systems, such as MAP, 

TraySkin or EasyLid, with minimum 

downtime. The FlatSkin packaging 

system combines an attractive 

product presentation with extended 

shelf life and aparticularly 

sustainable use of packaging 

materials. Atransparent barrier 

skin film fixates the product directlyonto 

its flat cardboard carrier, 

which has been coated with a 

polymeric protective layer.After 

taking out the product, the thin 

polymeric layer is easilyremoved 

from the cardboard carrier to allow 

for separate disposal. As such, 

FlatSkin combines the popular skin 

packaging process, which provides 

extended shelf life and attractive 

product presentation, with increased 

sustainability. 

//www.sealpac.de 

Stable handling of paper 

and plastic bags 

Vacuum specialist Guédon GmbH & 

Co. KG (Nürnberg, Germany) presents 

atechnical innovation for automated 

handling of food in paper and plastic 

bags with the flex-o-gripgripping 

system. Whetherinsolid, liquid, 

porous or powder form, different 

packaged products require different 

packaging solutions. Bags, or 

pouches, place particularlyhigh 

demands on the process technology. 

Due to their versatility in terms of 

film type, filling degree and consistency 

of the contents, they require 

maximum flexibility in the handling 

process. The flex-o-grip gripping 

system was designed specificallyfor 

paper and plastic bags and boasts a 

high degree of flexibility thanks to 

the numerous options for combining 

the ejector and the vacuum cups. 

The suction surfaces provide atight 

seal to enable secure handling even 

of folded, frozen or wet bags, for 

example, for frozen foods. 

//www.guedon.de 

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42 


Anuga FoodTec 

Advanced X-ray product 

line for packaged food 

At Anuga FoodTec 2018, Eagle 

Product Inspection (Tampa, USA) 

will launch anew high-level x-ray 

inspection product line for the 

packaged food industry.Inaddition, 

the company will showcase 

other equipment designed for 

specific applications: the Tall Pro 

XSDV for inspecting tall rigid containers. 

The systems will be on 

display at the Anuga. The new 

x-ray inspection line has been 

developed and refined for the 

needs of today’sglobal food manufacturers. 

High-level benefits 

include lower operating costs, 

greener/more sustainable solution, 

easier maintenance and 

operation including anew user 

interface, quick and easy access 

to operational components while 

delivering the unmatched contaminant 

detection. 

Recognizing the distinct needs 

and requirements of both global 

and local food companies, Eagle 

has designed the new x-ray system 

for packaged food products to 

benefit small to mid-sized companies 

seeking to protect their products 

and brands. It is also well 

suited for global companies who 

want to standardize their contaminant 

detection solutions across a 

wide variety of packaged food 

applications. 

Also on display is the Tall Pro 

XSDV, suitable for the inspection of 

high-speed can, jar, bottle and 

composite lines, as well as other 

upright container formats. Dual 

side view detection allows users to 

analyze and process two images 

per container to better detect 

hard-to-find contaminants such 

as glass shards, metal fragments, 

Advertisement 

mineral stone, some plastic and 

rubber compounds and calcified 

bone. The Tall Pro XSDV uses Eagle's 

proprietary SimulTask Pro 

imaging software with its ability to 

simultaneouslyperform inline 

product integrity checks, such as 

fill level inspection, mass measurement, 

cap detection and 

alignment in addition to contaminant 

detection. 

//www.eaglepi.com 

Adapted to tough 

conditions in aplant 

For the processing of pork and beef 

segments, the pneumatic handskinner 

HSK8-P3 from Freund 

Maschinenfabrik from Paderborn, 

Germany, offers many advantages 

to the user.Itissuitable for easy 

derinding and degreasing of hams 

and shoulders and always offers a 

guaranteed consistent processing 

result and aconstant cut thickness. 

The unique quick-change blade 

system fulfils the requirements for 

tool-free blade changing in just a 

few seconds. This safe and quick 

handling of the system results in 

less downtime and apermanently 

sharp tool. Worn parts can be 

replaced quicklyand individually, 

which reduces operating costs. The 

smart design of the hand-skinner 

offers ideal cleaning options. This 

avoids “dead space” where dirt can 

collect, which fulfils the hygiene 

requirements of cutting. Optimum 

weight distribution due to an adjustable 

handle position offers 

users perfect working ergonomics, 

whether they are right- or lefthanded. 

The hand-skinner is complemented 

by the extremelypowerful 

and long-lasting compressedair 

motor P3, which allows extremelyquiet 

working. The rib top 

cutter RTC will increase user’s 

economic efficiency in the production 

and finishing of whole loins 

and chop slices. With this redeveloped 

finishing machine, sharp 

edges on the loin are athing of the 

past. Users will achieve aperfect 

cut quality and ahigh level of 

efficiency due to the constant and 

precise technology of the circular 

knife blade. Much fewer bones and 

less meat are removed than with 

conventional methods. Outstanding 

automatic cutting guidance in 

conjunction with optimum ejection 

and simple transport of the sections 

allow avery high level of 

safety compared to the saws that 

were previouslyused on the market. 

Afavorable arrangement of 

machines in the production 

process allows equipping and 

operation of the RTC by one person. 

Quick adjustment of the cut depth, 

the very good cleaning options and 

simple maintenance are some 

additional advantages of the robustlyconstructed 

rib top cutter 

and they also support an output 

speed of up to 1500 loins per hour. 

//www.freund-germany.com 

Schnitzel flattener for 

handicrafts and catering 

Glass GmbH &Co. KG (Paderborn, 

Germany) has developed a 

schnitzel flattener and alarge 

marinater especiallyfor the needs 

of catering, craftsmen and gastronomy. 

The 50 lmarinater is able to 

process up to 30 kg of product in 

one batch. The drum is removable 

for charging, emptying and cleaning. 

With the integrated vacuum 

pump, the vacuum can be generated 

within avery short period of 

time. Speeds and running times 

are individuallyset according to 

the product and can be stored. 

The best results are achieved after 

15 minutes, depending on the type 

of meat. The 200 mm wide flattener 

offers high efficiency and an 

exact end product for high quality 

products. The clever design 

achieves maximum performance in 

the smallest possible space. Due 

to the two-storey construction, 

the space requirement of the plant 

was significantlyreduced. The 

capacity is up to 1,500 schnitzels 

per hour can be produced and can 

therefore also meet ambitious 

requirements. First presentation of 

the new systems for customers 

will take place during the Anuga 

FoodTec trade fair in Cologne. 

//www.glass-maschinen.de


43 

Anuga FoodTec 

New collating system for 

all kinds of fresh sausages 

Albert Handtmann Maschinenfabrik 

GmbH &Co. KG from Biberach/Riss, 

Germany, will be presenting the 

new collating system with the 

functions collating, feeding and 

depositing directlyinto trays. It is 

suitable for fresh sausages and 

sausage-shaped products in 

natural, collagen or alginate casing. 

An automation solution for all 

processes involved, from filling 

and portioning through to packaging. 

Medium-scale and industrial 

producers from the meat or general 

food sector, such as producers of 

vegetarian and dairy products, 

benefit from the significant rationalisation 

effect of this integrative 

line solution. 

ConPro sausages or fresh 

sausages in natural or collagen 

casing can be automaticallydeposited 

into trays or thermoforming 

machines. Depositing in 

single-cut portions or pairs is 

possible. The product length can 

be selected from 80 to 310 mm in 

calibre 13 to 32 mm. For fresh 

sausage in collagen casing, for 

example, up to 450 single portions/ 

min and up to 600 portions/ 

min in pairs and uncut are possible. 

The advantages of the collating 

system are cost savings, aflawless, 

hygienic production process 

due to the reduction of manual 

intervention, increase in productivity 

due to the optimisation of the 

effective production, while maintaining 

ahigh degree of flexibility 

thanks to the simple and quick 

conversion to other products and 

tray formats. 

//www.handtmann.de 

Adurable construction 

assures safe handling 

An innovative IBC container that 

will help food manufacturers and 

processors keep detergents and 

disinfectants safe will be one of 

the highlights of the Dalvik, Iceland, 

headquarted RPC Sæplast 

Europe. 

The Varibox is aheavy duty IBC 

which features an inner bottle – 

capable of holding 1,000 lofproduct 

–that is fullyenclosed by an 

outer container.Should the bottle 

become damaged, any spilled 

liquid is held in the second enclosure 

and does not escape. This 

ensures maximum safety as well as 

enhanced efficiency throughout 

the distribution chain, during 

transportation, storage and when 

in use. In addition, the box features 

aspill-free connecter which 

can be connected to pumps or 

dosing systems to create asafe, 

closed dispensing operation where 

there is no risk of contact between 

the chemical and the user. 

The stand will also feature latest 

examples of the company’striple 

walled, speciallystrengthened PE 

tubs and pallets that provide safe 

and hygienic handling of products. 

Keybenefits including astrong and 

durable construction with ahigh 

insulating capacity, while smooth 

surfaces ensure fast and easy 

cleaning. All containers can be 

personalised with customer logos 

and specified with avariety of 

tracking options including barcode, 

QR code and RFID technology.The 

PE containers are fully 

recyclable and can incorporate 

recycled material in their manufacture. 

//www.saeplast.com 

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44 


Anuga FoodTec 

Pavilion of Denmark shows 

high-quality solutions 

Danish Food Tech Group is hosting 

the largest ever national Pavilion of 

Denmark,where 28 Danish suppliers 

are showcasing awide range of 

solutions and services to the 

international food manufacturing 

industry.Here are two examples of 

innovative high-quality solutions 

from the country. 

NTF Aalborg A/S is introducing 

an online tool enabling easy creation 

of hygienic and cleaningfriendlymachine 

guard solutions to 

the food industry.The new Fence- 

Creator is afree online application 

where food manufacturers can 

easilyupload blue prints of machines, 

packaging systems or 

production lines and construct 

their own customised machine 

guarding solution in 3D. Instead of 

spending valuable time sending 

machine guarding designs back 

and forth between the constructors, 

manufacturers of process 

equipment and packaging lines to 

the food industry are now able to 

order the approved design of their 

choice directlyfrom NFT Aalborg. 

Manufacturers can choose to 

design aguarding solution that 

automaticallyoptimises costs by 

using the minimum of fence modules 

to guard the machine or a 

solution that optimises the look by 

creating symmetric fences. 

Jeros A/S is launching an industrial 

cleaning system that enables 

food manufacturers to reduce 

wash down time by more than 80% 

and optimize production time. The 

new Ace system is one of the most 

flexible and efficient cleaning 

system for multihead weigher 

components and other scale parts 

from the production machinery. 

Time consumption on the entire 

process from removing, washing 

and reinstalling parts can be reduced 

from two hours to only 

20 min. because the system is 

automatic and remove any human 

handling of parts. This way, food 

manufacturers can increase production 

time and optimise workflow. 

In addition to reducing time 

and water consumption, the system 

prevents components from 

being damaged or lost during the 

cleaning process, which is common 

due to manual handling. The 

system is already installed and 

cleaning parts from the production 

machinery at world-wide acting 

food companies. 

//www.dk-export.dk 

Solutions and technologies 

for the meat industry 

PSS Svidník,a.s., from Svidník is 

the onlymanufacturer of meat 

processing machines in Slovakia. It 

has been operating for more than 

four decades on the world markets 

and its main objective is to achieve 

maximal satisfaction of users with 

the delivered product and overall 

services provided. The company 

will present solutions and technologies 

for several operations in 

the meat processing industry. 

In addition to the well-proven 

technologies for cutting and emulsifying 

of processed material it will 

also introduce machines of anew 

generation that guarantee quality, 

safety and reliability.The Speed 

Combi Grinder SCG is one of them, 

designed for fast and high-capacity 

grinding of fresh and frozen 

meat. According to auser's statement, 

who has been using the 

equipment in its operations over a 

long period of time, the grinder has 

avery low energy consumption and 

perfectlymeets rather high demands 

imposed on it, ranging from 

standard grinding to grinding of 

bones. 

In the area of mixing raw materials, 

the company will present the 

Speed Mixer SM, which is the perfect 

choice for fast and efficient 

mixing of the material and for 

perfect emptying. Visitors will 

undoubtedlybeattracted by the 

Speed Filler Vacuum SFV 720, 

which is characterized by simple 

control via the central control 

panel and by ensuring acontinuous 

process of dosing and filling of 

materials. 

//www.pss-svidnik.sk 

Producing and packaging 

chilled ready meals 

Micvac from Mölndal, Sweden, has 

developed an innovative technology 

of producing and packaging chilled 

ready meals. Visitors will be introduced 

to the Micvac method, as well 

as taste and enjoy the quality of the 

fresh ready meals. 

The method utilises in-pack 

cooking and pasteurization in one 

continuous process housed in a 

microwave production tunnel. This 

enables food manufacturers to offer 

high-quality ready meals that are 

fresh, healthy and full of flavor. 

Added benefits of this method 

include: ready meals that have an 

extended shelf life without the need 

of any additives, and less waste in 

the food chain. These benefits make 

the company asought-after partner 

of the global food processing and 

food retail industries. True to the 

company’stry-before-you-buy 

philosophy, the stand will focus on 

the product development process. A 

full-size production unit is available 

at the company’spilot plant in 

Sweden where customers can learn 

how the method works and produce 

ameal of their own choice along 

with their marketing strategy.Customers 

also have the possibility of 

buying atest kit. This can be used to 

develop new recipes or demonstrate 

the method to decision-makers at 

the customer’s company.Highlighting 

the company’scustomer-oriented 

outlook, the microwave tunnel 

is based on amodular system. If the 

customer is sure of the capacity 

needed, the right size tunnel can be 

bought from the start. If not, there is 

the possibility of adding one module 

or more depending on the production 

volume. 

//www.micvac.com


45 

Anuga FoodTec 

Knives for food service and 

meat processing 

Johannes Giesser Messerfabrik 

GmbH from Winnenden, Germany, 

presents its latest developments 

beneath proven cutting solutions. 

The new PrimeLine knife series 

features are inspired by nature, 

making it ergonomic, hygienic, 

sharp and slip-resistant. Various 

blade shapes and lengths, flexible 

or stiff blades, as well as the 

option of ashorter or longer handle 

guard makes the neue knife series 

the perfect choice for all areas of 

food service, meat processing and 

food processing. Asoft, slip-proof 

surface surrounding ahard core 

guarantees stability and precise 

handling. Finely-tuned proportions 

make PrimeLine blades and handles 

perfectlybalanced –for easy, 

fatigue-free cutting. The optimised, 

rounded handle with handle 

guard offers asecure grip that’s 

easy on users tendons and joints. 

The ergonomic, soft handle coating 

moulds to fit user’s hand. A 

detailed surface structure makes 

for asecure grip and optimum 

handling. The risk of slipping is 

significantlyreduced, helping to 

prevent injuries. 

The knives are manufactured 

entirelyfrom top-class materials 

processed with utmost care. The 

more even the hardening, the 

better the knife holds its edge – 

that’s why the company uses the 

latest high-tech vacuum tempering 

process. Precise grinding and 

hand-finishing ensure along life 

span and extraordinary sharpness. 

Best raw materials and ahigh 

degree of know-how are the requirements 

for highest quality.The 

blades of the PrimeLine series are 

stamped from asingle piece of 

chrome molybdenum steel. Using 

the technologically-sophisticated 

vacuum hardening process the 

blades are hardened. The result is 

ablade with maximum cutting 

edge retention and the best metal 

structure. Giesser continuously 

strives to improve its products and 

to develop them further.Now, the 

knife series, already highlysuccessful 

in the food processing 

industry, has been perfected for 

food service: The ergonomic handle 

is made from avery soft, nonslip 

material, offering asecure grip 

that’s easy on tendons and joints. 

Ahard plastic core ensures that 

PrimeLine Chef knives are absolutelystable, 

too. The transition 

from the handle to the cutting 

edge is angled, which makes 

resharpening the blade very easy. 

Another feature of the Chef series 

is that blades are numbered consecutively, 

so each knife in the 

series can be perfectlyassigned 

and tracked. 

//www.giesser.de 

Fully automatic vacuum 

packing 

For the first time, Supervac 

Maschinenbau GmbH (Wien, Austria) 

will be presenting acomplete 

line for the fullyautomatic production 

of vacuum packaging at the 

Anuga FoodTec. The raw products 

to be packaged are measured at 

the beginning of the line and then 

packed with the right shrink bag of 

the correct size. The bags can also 

then be automaticallyloaded onto 

avacuum packing machine. The 

aim of the line is to achieve consistentlyhigh 

outputs of vacuum 

packed products whilst using 

human resources as efficientlyas 

possible. 

//www.supervac.at 

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46 


Anuga FoodTec 

Solutions for the digital 

food production 

Control station applications, industrial 

image processing and ERP 

software: The industry IT expert 

CSB-System from Geilenkirchen, 

Germany, presents new solutions 

for digital food production. They 

allow enterprises to improve resource 

efficiency, increase transparency 

and reduce costs. The 

company focuses on the factory IT 

of the future and its experts inform 

about networked and automated 

technologies for the smart and 

resource-friendlyproduction of 

food. CSB linecontrol is one of the 

technologies in this field. The 

control center helps to reduce 

throughput and lead times, assure 

constant quality, increase productivity 

and consequentlyreduce 

costs. The system supplies all data 

about current capacity utilization 

as well as the performance of the 

single machines in real time. 

Bottlenecks and malfunctions in 

the production and packaging 

lines are immediatelyvisualized. As 

aresult, unplanned system shutdowns, 

downtimes and rejects are 

reduced while keeping the overall 

equipment effectiveness (OEE) at a 

constantlyhigh level. 

Additionally, the company will 

present new application examples 

of industrial image processing with 

CSB-Vision. Based on image analysis, 

the CSB-Eyedentifier enables, 

for example, fullyautomatic quality 

controls for raw materials directly 

in receiving. This ensures reliable 

test results while work is reduced 

to aminimum. The camera technology 

also boosts efficiency 

through the recognition of containers. 

For example, the new Unit 

Recognition captures empties 

quicklyand automatically: Identify, 

count, document. 

//www.csb.com 

Advancing the automation 

of continuous processing 

Fessmann GmbH und Co KG from 

Winnenden, Germany, presents the 

F-Loader, afullyautomatic loading 

and unloading unit for continuous 

facilities. The system includes 

interfaces with the up- and downstream 

process steps entirely 

without using any robots, reducing 

not onlyoperating costs but also 

requirements for maintenance 

staff. Many parts can be easily 

replaced by the customer's own 

technician in case of faults. Not 

onlyindependence from external 

service technicians, but also the 

system's flexibility convinces: The 

F-Loader is compatible with all 

stuffer types and can be easily 

retrofitted on existing systems.The 

Advertisement 

modular system setup keeps 

space demand at aminimum and 

permits flexible adjustments to 

customer-specific requirements. 

With the RotathermCarat, the 

company presents its tried and 

tested baking system as well. 

Thanks to special rotation technology, 

the system enables use of 

temperatures of up to 250 °C. 

Continuous turning of the baking 

trolley in the air flow ensures the 

most even products no matter 

where on the trolley they are 

placed. Very short heating and 

baking times also reduce the 

product weight loss: Amortisation 

of the investment costs through 

weight loss reduction alone as 

compared to standard baking 

systems is possible in less than six 

months. Very small space demand 

and up to 100% higher trolley loads 

than in standard baking systems 

complete the performance of the 

RotathermCarat. 

The process monitoring software 

Food.Log, used to always keep 

optimal control of the product 

quality and even results, is exhibited 

as well. 

//www.fessmann.com 

Advancements and 

well-proven machinery 

The German manufacturer Nock 

Maschinenbau GmbH from Friesenheim 

will show novelties and 

advancements but also wellproven 

machinery out of their 

broad programme. 

The CB 435/4E HVC horizontalvertical-cutter 

offers two cutting 

directions: one circular blade 

cutting unit for vertical cuts plus 

one preceding cutting unit for one 

horizontal cut. Treating the product 

very gentlymakes this compact 

machine especiallyinteresting 

for cutting i. e. strips or thin 

escalopes out of chicken breast. 

With the new, optionallyavailable 

separation conveyor, the upper 

slice can be separatelydischarged 

out of the machine, if required. 

Meanwhile the lower slice is being 

transported to the circular blade 

cutting unit in order to cut it into 

strips. Out of the line of the worldwide 

proven circular blade cutting 

machines the manufacturer shows 

as an example the model Cortex CB 

495/7KK Slicer 200, which can be 

well integrated into lines given its 

working width of 600 m. Thanks to 

the continuous belt speed of 

18 m/min these machines are 

impeccablyeconomical and strong 

in throughput when it comes to 

cutting strips or slices. With the 

new 700 mm-wide doner cutting 

machine Cortex CB 703 Kebab very 

big meat pieces can be cut into 

slices for the doner production. 

Highest possible security when 

working with open top machines 

offers the further developed immediate 

cut-out (ICO) safety system. 

This system is going to be 

demonstrated in the membrane 

skinner Vliesex V5744 Turbo with a 

split transport roller. 

Into the new scale ice maker 

range NRE the company has 

brought in its long-time experience 

in the field of rotating evaporators 

gained through the construction 

of freeze-drum skinners. 

The NRE ice machines are designed 

for the habitual easy daily 

foam-cleaning. 

//www.nock-gmbh.com 

Showcasing at the fair 

for the first time 

The Lombard, Ill., USA, headquarted 

group delivers afull range of best 

in class food packaging solutions 

and services including both 

Walsroder and Darmex products. 

The market leading products of 

Viskase Companies include: small 

cellulose casings (Viskase Nojax), 

cellulose fibrous casings (Viskase 

Fibrous, Walsroder Fibrous, including 

the barrier casings Walsroder F 

plus and FVP), textile casings and a 

wide range of plastic casings. 

//www.viskase.com 

//www.walsroder.com

48 


Anuga FoodTec 

Compressed air dried at 

–40 °C using low energy 

Atlas Copco from Nacka, Sweden, is 

presenting an entirelynew compressed 

air dryer technology for the 

first time: the MDG rotary drum 

dryer.This unit is designed to 

deliver air with astable discharge 

dew point of –40 °C. It operates 

more reliablythan other dryers and 

virtuallyreduces energy costs for 

drying to zero. 

The new MDG has anew, simplified 

design without any heating 

elements or blowers –and it also 

operates without compressed air 

losses. This way, the dryer 

achieves high energy efficiency. 

With atotal power consumption of 

less than 0.2 kW for discharge dew 

point of –40 °C, the new MDG air 

dryer is apioneering unit in compressed 

air technology according 

to Atlas Copco. The technology 

combines high compressed air 

quality with extremelylow overall 

operating expenses. In addition, 

the MDG has fewer moving parts, 

which makes for lower maintenance 

expenses and higher reliability. 

The company is also showing the 

ZE 2VSD, alow-pressure screw 

compressor with variable speed 

drive. This unit produces adischarge 

gauge pressure between 1 

and 3.5 bar and has acontrol range 

of up to 80%. This means that the 

ZE is especiallywell-suited for 

fermenting processes as the oxygen 

demand and the back pressure 

vary between the different process 

phases. The air flow therefore 

needs to be continuallyadjusted, a 

function that is implemented automaticallybythe 

Elektronikon Mk5 

compressor controller. 

Advertisement 

The controller makes compressor 

operation more efficient by collecting 

and processing data from 

sensors installed on the compressor 

and then taking appropriate 

action. 

//www.atlascopco.com 

Modern technology stands 

for traditional taste 

Emerson Technik from Bucharest, 

Romania, uses the newest technologies 

to help meat processors 

offer their customers the traditional 

taste they are looking for.The 

company’sproducts are the results 

of years of research and development, 

dedicated to creating better 

ways to please even the most 

exquisite tastes. The company 

provides awide range of products 

for meat processing suited for both 

large industrial factories as well as 

small-medium size plants, consisting 

of cooking chambers, cookingsmoking 

chambers, baking/roasting 

chambers, intensive cooling 

and defrosting solutions. Meeting 

both the needs of the market and 

the needs of the meat processor’s 

consumers is one of the main 

guiding principles. 

The smoking and cooking units 

designed by this company allow 

automatic heat treatments for 

meat, fish or other food products. In 

order to guarantee the uniformity of 

the products, the chambers use 

one fan for each trolley and one 

extra evacuation ventilator.The 

perfect coordination of the sizes 

and parameters results in shorter 

programs and improved yields. 

Users can choose from saw-dust, 

wood chips, friction or liquid smoke 

generators depending on their 

facilities and the desired products. 

The modular construction from high 

quality stainless steel and mineral 

rock wool panels allows the chambers 

to be installed in different 

locations, from small to mid-sized 

to high capacity factories. 

All the Emerson Technik smoking 

and cooking chambers are coming 

standard with an automatic cleaning 

system, cleaning agent dosing 

and with water pressure pump 

(optional). The chambers are controlled 

either via the EasyTouch 

touch screen computer or with the 

ViSoft PC monitoring software. Extra 

optional benefits include showering, 

cold smoke option, horizontal 

air flow, automatic door opening, 

extra rear door and many others. 

//www.emerson-technik.eu 

Introducing afuture-proof 

labeling machine 

Herma GmbH from Filderstadt, 

Germany, introduces the first 

“evolving” labeling machine. The 

652B system specializes in the top 

and/ or base labeling of boxshaped 

products. By default, it 

features one or two Herma basic 

labellers, allowing users costefficient 

access to state-of-theart 

labeling technology.Ataspeed 

of 25 mper min. even the basic 

version of the 652B is quite the 

workhorse and manages both top 

and base labeling in one timesaving 

work step. Akeypad with a 

display enables users to set the 

exact speed, and the integrated 

controller renders external control 

cabinets unnecessary.The machine 

processes label sizes between 

12x12 and 160x400 mm. 

However, the machine can be 

easilyretrofitted with one or two 

Herma 400 labelers. To enable that, 

the basic was developed with 

connection points identical to 

those of the Herma 400. For users, 

this means aconsiderablysmaller 

investment volume compared to a 

system that features aHerma 400 

from the start. This puts some 

limits on performance and ease of 

operation. But especiallyinsmaller 

businesses and when introducing 

new products, it is often hard to 

estimate the labeling output that 

is needed in the medium term. 

//www.herma-etikettierer.de


49 

Anuga FoodTec 

Processing and packaging 

solutions 

This year, at Anuga FoodTec, JBT 

(Chicago, USA) will be sharing its 

stand with some new acquisitions 

as it expands its food and beverage 

processing and packaging 

solutions throughout Europe. 

Tipper Tie packaging solutions, 

Avure HPP (High-Pressure Processing) 

and Schröder injectors and 

massagers will be joining the other 

established JBT Protein Processing 

and Liquid Food brands on the 

stand. 

Tipper Tie will be exhibiting afull 

range of its packaging solutions, 

including the cost-effective Tipper 

Tie SVF 1800, an automatic double 

clipper that delivers clean casing 

ends. Using cutting edge, spreading 

voider technology to eliminate 

residue, the SVF1800 provides high 

performance clipping, even for 

larger calibre products. 

With its new smaller footprint, 

the Avure AV-M, is amachine that 

quicklyscales for fast-growing 

food companies, enabling food 

producers to buy the machine size 

that fits their current production 

needs without requiring additional 

floor space. Avure HPP has over 60 

years of high-pressure experience, 

and also works with food companies 

on HPP product development, 

HPP recipe R&D, packaging and 

navigating ever-changing food 

regulations. The world-renowned 

range of Frigoscandia freezing 

systems continues to be aflagship 

brand for JBT.The latest model is 

the Gyrocompact 40 Spiral Freezer, 

amore compact version with even 

more hygiene benefits and new 

freezing technology that replaces 

the outdated wagon drive system. 

AStein M-Fryer and aDSI DB20 

Dual-Blade Portioning System, 

which combines high capacity 

linear portioning with low maintenance, 

will be key highlights. 

JBT's Liquid Foods is aleading 

provider of integrated food processing 

and packaging solutions. 

//www.jbtfoodtech.com 

Washing system for 

sanitizing big boxes 

Kerres,headquartered in Backnang, 

Germany, has designed the 

KBW 801, aunit built to clean big 

boxes. The KBW 801isawashing 

system that rotates the box spinning 

360 degrees. The box or buggy 

is fixed on amechanical device 

which lifts the piece into the 

cleaning chamber.With wands 

surrounding each part of the box, 

the cleaning cycle begins. Ablend 

of high pressure, boiled water and 

soap cleans the box and as a 

result, all of the waste on the 

container is removed, inside and 

out. Dependent upon the level of 

soil, an automatic belt filter can be 

used. After the cycle is complete, 

no residual water remains on the 

piece being cleaned. The unit is dry 

and sanitized. 

Another highlight is the KBW 202 

for 200 and 300 ltrucks or buggies. 

This system uses avery similar 

process lifting the buggy into a 

chamber and then ahigh pressure 

water and cleaner solution sprays 

the piece from many angles. 

//www.kerres-group.de 

The next 

will be held from 

23 –26March 2021. 

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............................... 

50 


Pork 

The production volume of pig meat in the EU increased by almost 1mill. tfrom 2012 to 2016. Photo: Fotolia_agnormark 

Dynamic growth documented 

Patterns of EU pig meat production and trade 

Meat production and trade with meat products 

showed aremarkable dynamics over the past 

decades. This analysis shows the development 

of pig meat production and trade. Besides a 

general overview on EU level, changes at country 

level will also be documented. 

By Hans-Wilhelm Windhorst 

Before dealing with pig meat in detail, ashort 

overview on the development of meat 

production in the EU between 2012 and2016 

will be presented. Table 1documents that the 

total meat production in the EU in the EU 

increased by 2.8 mill. tor5.8% between 2012 

and 2016.The highest absolute and relative 

growth rates showed poultry meat with an 

increase of 1.8mill. tor13.7%. Pig meat production 

grew by almost 1mill. tor4.4%. Even 

though the difference in the production volumes 

of pig meat and poultry meat was as high 

as 8.7 mill. tin2016, it decreased by 790,000 t 

in the analyzed time period. The remarkable 

growth of poultry meat production is aresult of 

lower retail prices, abroad variety of consumer 

products and its dominance in fast food restaurants. 

Production and consumption 

The production of pig meat in the EU increased 

faster than consumption, this resulted in a 

44.6% growth of the surplus. While the production 

volume increased by 998,000 t, consumption 

only grew by 232,000 tor1.1%.This resulted 

in aconsiderable growth in the export volume. 

In contrast to poultry meat, the per-capitaconsumption 

of pig meat has been stagnating 

Meat production in the EU 

for several years. The self-sufficiency rate increased 

from 104% to 112% because of the considerably 

lower growth of consumption compared 

to production. 

Acomparison of the development of pig 

meat production at country base shows the 

increase of the regional concentration in the 

analyzed time period (Tab. 2). The share of the 

eight leading countries in the overall pig meat 

Tab. 1: The development of meat production in the EU between 2012 and 2016; data in 

1,000 t 

Year Beef and veal Pig meat Poultry meat Total 

2012 7,670 22,525 13,018 48,328 

2013 7,399 22,360 13,210 48,494 

2014 7,460 22,491 13,727 48,780 

2015 7,712 23,352 14,246 50,233 

2016 7,876 23,523 14,806 51,155 

Increase (%) 2.7 4.4 13.7 5.8 

Source: AMI FLEISCHWIRTSCHAFT international 1_2018

.................................................. 


51 

Pork 

production in the EU grew from 81.6% in 

2012 to 82.7% in 2016.In2016, the three 

leading countries contribute 50.1% to the 

overall production, four years before it had 

only been 48.3%. This is mainly aresult of 

the fast increase of pig meat production by 

593,000 tor17.1% in Spain. In contrast, pig 

meat production in Germany only grew by 

141,000 tor2.6%.InItaly,Denmark and 

Belgium the production volume even decreased. 

In the OECD-FAO Agricultural Outlook 

2017–2026, adecrease of pig meat production 

until 2022 is predicted. From then on 

the production volume will grow again 

without reaching the value of 2016.An 

almost stagnating consumption of 21 mill. t 

is projected, resulting from an unchanged 

per-capita consumption of 32 kg per year.In 

contrast, an increase of the per-capita consumption 

of poultry meat is expected from 

23.1kgto24.8 kg. 

As production and consumption will 

develop almost parallel according to the 

OECD-FAO projection, the surplus of pig 

meat in the EU will remain constant. This 

will result in an almost unchanged export volume 

to non-EU countries. The composition and 

ranking of the countries of destination may, 

however,change if the Russian import ban will 

be offset. 

Pig meat trade 

In 2016,EUmember countries exported 

4.1mill. tofpig meat to non-EU countries. This 

equaled ashare of almost 50% of the estimated 

volume of global pig meat trade which the US 

Department of Agriculture estimated at 

8.3 mill. t(USDA, FAS 2017). Germany,Spain, 

Denmark and the Netherlands together with the 

USA, Canada and Brazil ranked among the ten 

leading pig meat exporting countries. When the 

intra-EU trade is included, Germany even 

ranked in first place before the USA, Spain, 

Denmark and Canada. The following analysis 

will as well deal with the patterns of EU pig meat 

trade with non-EU countries as with the total 

Pig meat production 

Tab. 2: The eight leading EU member countries in pig meat production in 2012 and 2016; 

data in 1,000 t 

2012 2016 

Country Production Share (%) Country Production Share (%) 

Germany 5,427 24.1 Germany 5,568 24.0 

Spain 3,466 15.4 Spain 4,059 17.5 

France 1,977 8.8 France 1,988 8.6 

Poland 1,815 8.1 Poland 1,963 8.4 

Italy 1,624 7.2 Denmark 1,567 6.7 

Denmark 1,606 7.1 Italy 1,544 6.6 

Netherlands 1,332 5.9 Netherlands 1,473 6.3 

Belgium 1,126 5.0 Belgium 1,061 4.6 

8countries 18,373 81.6 8countries 19,223 82.7 

EU total 22,525 100.0 EU total 23,232 100.0 

*sum does not add because of rounding 

Source: AMI FLEISCHWIRTSCHAFT international 1_2018 

exports and imports of the member countries at 

country level. 

The EU pig meat exports increased by 892,000 t 

between 2012 and 2016.Parallel to this development, 

imports decreased by 10.8%. This resulted 

in agrowth of the surplus by almost 900,000 t. 

The sharp increase of the export volume between 

2015 and 2016 is mainly due to the considerable 

growth of China‘s imports. In total, China‘s pig 

meat imports increased by almost 1mill. t, to this 

EU member countries contributed 720,000 t. 

Acloser look at the composition and ranking 

of the main countries of destination for the EU 

exports reveals some remarkable changes. In 

2012,the Russian Federation ranked in first 

place with ashare of 24.7% in the overall export 

volume. Three East Asian countries ranked in 

the following positions, China, Hong Kong and 

Japan. Together,they shared 32.7% in the exports. 

After the import ban of the Russian Federation, 

pig meat could no longer be exported to 

Russia. This resulted in achange of the composition 

and ranking of the main countries of 

destination. In 2014,four East Asian countries 

ranked in the top positions. They shared 60.6% 

in the EU pig meat exports, China alone 33.9%. 

The considerable decrease of pig meat production 

by 1.9mill. tbetween 2015 and 2016 forced 

China to import large amounts of pig meat to 

meet the domestic demand. Between 2014 and 

2016 imports grew by 1.15mill. twhich were 

mainly supplied by the USA and EU member 

countries. In 2016,the four leading non-EU 

importing countries shared almost 70% of the 

overall EU exports. 

When including the Philippines, the extraordinary 

importance of East and Southeast Asian 

countries for the EU becomes obvious. 

In case of aliftofthe import ban by Russia, 

composition and ranking of the countries of 

destination could change considerably, however. 

From the data in Table 3one can easily see that 

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52 


Pork 

Dynamic growth documented 

Pig meat exports 

Tab. 3: The ten leading EU member countries in pig meat exports (2016); data in 1,000 t 

product weight 

Country 

Total exports 

(1,000 t) 

Share 

(%) 

Exports into non-EU 

countries (1,000 t) 

Share 

(%) 

Germany 2,848 25.2 904 24.4 

Spain 1,845 16.3 703 19.0 

Denmark 1,503 13.3 588 15.9 

Netherlands 1,145 10.2 408 11.0 

Belgium 901 8.0 93 2.5 

Poland 680 6.0 162 4.4 

France 602 5.3 241 6.5 

Italy 314 2.8 91 2.5 

United Kingdom 304 2.7 131 3.5 

Austria 289 2.6 47 1.3 

10 countries 10,431 92.2 3,368 91.0 

Total 11,315 100.0 3,701 100.0 

Source: AMI FLEISCHWIRTSCHAFT international 1_2018 

Pig meat imports 

the regional concentration in total exports and 

exports to non-EU countries was very high. 

The four leading countries contributed 65% of 

the total export volume in 2016 and70.3% of 

the exports to non-EU countries. Germany 

ranked in first position with shares of 25.2% 

respectively 24.4%, followed by Spain, Denmark 

and the Netherlands. About one third of 

the exports were imported by anon-EU country. 

The four leading member countries in EU pig 

meat imports in 2016 shared 52.9% of the total 

import volume of 7.0 mill. t(Table 4), Germany 

and Italy together 31%.The regional concentration 

in pig meat imports was lower than in exports. 

This reflects the high surplus in only afew 

countries and the necessity of alarger number of 

countries to import pig meat in order to meet the 

domestic demand. Imports from non-EU countries 

were only of marginal importance. Germany 

shared 69% of these imports. 

The imported pig meat contributed only 

1.8%, however,tothe total pig meat imports. In 

all other member countries imports were negligible. 

Pig meat trade of the EU in 2016 wasmainly 

an exchange between member countries. 

Because of the self-sufficiency rate of 112%, 

Tab. 4: The ten leading EU member countries in pig meat imports (2016); data in 1,000 t 

product weight 

Country 

Total Imports 

(1,000 t) 

Share 

(%) 

Imports from non-EU 

countries (1,000 t) 

Share 

(%) 

Germany 1,129 16.1 20 69.0 

Italy 1,045 14.9 1 3.4 

United Kingdom 909 13.0 2 6.9 

Poland 626 8.9


53 

Industry News 

Arjuna 

Meeting FSSAI standards 

Indasia 

Three delicious flavors 

Arjuna Naturals Extracts, Ltd., from 

Kerala, India, launches its natural 

preservative formulation for combating 

oxidation, thermal degradation, 

hydrolytic rancidity and extending 

the frying cycle of vegetable 

oils. The new, all-natural preservative 

formulation contains afew 

simple ingredients and enables a 

clean label. It is GMO-free, oil-soluble 

and vegan. The initial response 

was so strong, that the company 

decided to immediatelymarket this 

natural solution worldwide. 

The FSSAI (Food Safety and Standards 

Authority of India) has revised 

its standards to allow for reuse of 

vegetable oil in frying and cooking 

applications until the oil reaches a 

maximum Total Polar Compound (TPC) 

limit of 25%. Any edible oil used for 

frying application that crosses this 

maximum limit of TPC will be considered 

unsafe. Arjuna's novel formulation 

also helps manufactures use oil 

The preservative slows down the 

oxidative degradation of oils. 

for frying longer by slowing down the 

oxidative degradation due to reuse, 

thus keeping the oil safe. Frying oils 

contain sensitive mixtures of different 

unsaturated fatty acids that 

influence oxidative stability.Degradation 

of frying oil occurs quickly 

due to higher temperature, oxidative 

degradation and hydrolytic rancidity. 

//www.arjunanatural.com 

The marinades are available in 

three popular flavorings. 

The new sal oil marinades introduced 

by Indasia Gewürzwerk GmbH from 

Georgsmarienhütte are free from 

hydrogenated oils and palm oil. With 

their incomparable shiny optic, the 

clean label marinades enrich every 

dish on asustainable way.Atan 

earlystage the company sets standards 

in transparency and sustainability.Asamember 

of the RSPO 

(Round Table of Sustainable Palm Oil) 

and signatory to the BSCI (Business 

Social Compliance Initiative), the 

sustainable cultivation of raw products 

plays as important arole as 

does responsible behavior towards 

people and nature. The most recent 

initiative for protecting the rainforest 

involves changing the raw product 

from palm oil to sal oil. 

The three new sal oil marinades 

demonstrate convincinglythat it is 

possible to manage food production 

without deforestation and cultivating 

plantations. Due to its comparable 

properties, sal oil is aperfect 

alternative to palm fat for the processing. 

Additionally, due to the 

lower melting point, equipment can 

be better cleaned after use with the 

new sal oil marinades. It also improves 

the transmission of flavorings 

within the marinade to the meat. The 

sal oil marinades are available in the 

three most popular flavorings: paprika, 

curry and herbs. 

//www.indasia.com 

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54 


Poultry 

High growth rates 

Poultry is gaining in popularity, and is processed and offered in many forms 

Consumption of poultry has risen 

sharply in recent decades worldwide. 

“White”meat now has the 

highest growth rates in meat production. 

It is especially popular in 

high-income countries. Growth 

rates are highest in up and coming 

markets in the developing countries. 

Production of poultry has also 

increased significantly in the EU in 

recent years. Poultry is offered at 

retail in various forms. From a 

technological point of view,the use 

of additives in poultry meat production 

has given rise to an interesting 

market, which is benefiting from 

the growth of the category. 

By Herbert Weber 

Among the reasons for the trend 

to more poultry are: 

r Many consumers consider 

poultry ahealthier alternative to 

“red”meat, i.e. pork and beef. It 

meets consumers’ desires for 

lower-calorie, healthier food. 

According to astatement by 

WHO in 2015,“white”meat is 

suspected of being less carcinogenic 

than red meat. 

r Poultry is more ecological than 

beef or pork due to its higher rate 

of feed conversion. 

r In terms of sustainability,poultry 

is superior to beef, pork or 

lamb. Meat from these animals 

has alarger CO2 footprint than 

poultry. 

r From areligious point of view, 

there are fewer restrictions on 

poultry than on other types of meat. 

Additives are added in small quantities to achieve or improve certain properties. Photo: Hydrosol 

r With the growing market for 

healthy food, “wellness” and 

convenience foods, new ways of 

processing poultry have become 

established. 

r Forprice-conscious buyers, 

poultry is an attractive alternative 

to other meats. 

r Poultry is agood source of valuable 

nutrients. It has ahigh 

content of minerals that are 

important for human metabolism. 

Poultry is also asource of B 

vitamins. The content of highquality 

protein is remarkably 

high, between 18 and23%. 

Global production 

World production of poultry will 

grow much faster than in the EU 

through 2025. Due to high rates of 

increase in emerging and developing 

countries (WINDHORST,2017) 

experts expect the trend to poultry 

to continue. Long-term, poultry 

production is likely to dislodge pork 

from its current first place. 

According to WINDHORST (2017) 

the production of poultry in the 

EU rose by 10.4% between 2010 

Fig. 1: “Poultry liver sausage finelychopped from pure poultry meat -top quality”(left) –“Liver sausage with poultry meat (right)” – 

Cooked spread sausages made of and with poultry meat Scans: Weber


55 

Poultry 

and 2015.In2015 14.3 million 

tonnes of poultry were produced 

in the EU, with Poland and France 

as the leading producer countries 

(2015:29.9% of all production). 

Germany is third largest poultry 

producer in the EU. Particularly 

high growth in Europe has been 

seen for chicken, at 79%. Poultry 

production in the EU is expected 

to rise 5.3% by 2025. Poultry imports 

to the EU are mostly from 

Brazil and Thailand. 

The trend to poultry is also very 

evident in the neighboring Netherlands. 

Although overall meat consumption 

has steadily declined in 

recent years, consumption of poultry 

has continued to rise (OPLAAT,2017). 

In German poultry-raising, terms 

like “x%grain-fed,” “extensive 

free-range,” “free range,” “farm 

free-range,” and “farm unfenced 

free-range”are common. Organic 

poultry is also on the market. 

Available forms 

Poultry is offered at retail in various 

forms. In addition to entire slaughtered 

birds, bird parts (breast, leg, 

thigh, drumstick, wings, nuggets) 

are commonly found in shops. 

White meat is increasingly offered 

in the form of poultry preparations 

and meat products. These products 

remain popular and are presented 

in awide variety of ways at retail. 

The preparations consist of 

poultry meat with seasonings (salt, 

spices and their aromatic extracts, 

kitchen herbs and their aromatic 

extracts), additives and stabilizing 

systems. Specialist meat industry 

suppliers like Hydrosol GmbH & 

Co.KGfrom Ahrensburg, Germany,offer 

stabilizing systems that 

enable the targeted adjustment of 

properties like shelf life, texture and 

water binding. 

Typical sales descriptions of 

these preparations include “seasoned 

and marinated chicken 

meat.” Technically,these preparations 

are minimally or not at all 

treated, and the cell structure of the 

meat is not fundamentally altered. 

Poultry products have become 

commonplace in stores. They 

include: 

r Rawsausage, such as salami, tea 

sausage, and fresh poultry 

tartare. 

r Cooked sausages like poultry 

sausage, chasseur sausage, 

mortadella, beer ham sausage, 

meat patés and roulades made of 

or with poultry. 

Fig 2: “Air-dried turkey ham; turkey thigh lean cutted, cured and joined together” 

r Spreadable cooked sausage like 

poultry liver paste, chopped fine 

or coarse. These spreadable 

cooked sausages are made of or 

with poultry (Fig. 1). 

r Aspic products, typically poultry 

in aspic, often with vegetables or 

mushrooms. The use of gelatine 

needs to be specified in the 

description, for example 

“Chicken in pork gelatine”. 

r Cured meats, such as turkey 

ham. This is made from turkey 

breast filet. Air-dried turkey ham 

is also offered in stores. This 

cured product is assembled from 

pieces of turkey thigh meat 

(Fig. 2). 

Organic poultry products are now 

also found in shops . 

Declaration 

Years ago, the declaration of poultry 

products led to uncertainty on the 

part of consumers. The most recent 

change in the guidelines of the 

German Food Book have brought 

great improvements in consumer 

information. Under the old rules, a 

product sold as “Chicken sausage” 

could also contain up to acertain 

proportion of pork or beef meat and 

fat without this being mentioned in 

the sales description. These components 

needed only be listed in the 

ingredients. 

A“poultry sausage”can now 

contain only poultry.With the 

changed guidelines, consumers can 

be sure that not just products 

marked “100% poultry”or“Pure 

poultry,” but also products marked 

as “Poultry sausage”are made 

exclusively from poultry meat. 

Products of mixed poultry and 

pork must now be labeled “Poultry 

sausage with 10%pork,” for example. 

Mere listing in the ingredients 

is no longer enough. Meat from 

other animals must now be explicitly 

mentioned in the sales description. 

“Chicken sausage”or“Turkey 

sausage”can contain only that kind 

of poultry meat. The type of poultry 

in “poultry sausage”can be seen in 

the ingredients list. The exact 

composition must be shown, for 

example “chicken and turkey meat”, 

with the highest amount being 

named first. 

Marking of vegetable fats and oils: 

Poultry is very lean, but cooked 

sausages require acertain amount 

of fat, so vegetable oils or fats are 

often used in poultry sausage. The 

vegetable oils or fats used (such as 

sunflower,rapeseed or olive oil) 

must be named in the sales description. 

Forexample, these products 

might be sold as “Poultry sausage 

with rapeseed oil.” 

Rawsausage made of poultry 

meat also contains vegetable fats, 

since the visible pork fat normally 

found in salami cannot be used. 

Butthe melt behavior and mouth 

feel should be similar to pork fat. 

Such products are sold as “Poultry 

salami with vegetable fat”(Fig. 3). 

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56 


Poultry 


Palm fat is also used. 

Nutritionally,the use of vegetable 

oils and fats in sausage has its 

benefits, since it can contribute to 

an improved fatty acid profile. The 

cholesterol content can also be 

reduced through the use of vegetable 

fat and lean fat. 

Marketing of natural intestine 

casings: Poultry sausages (Fig. 4) 

are often filled into natural intestine 

casings of other species. These 

casings must be specified in the 

ingredient list with the animal 

species they are from. 

Technological aspects 

Ahigh percentage of the poultry 

meat produced today is industrially 

processed. Numerous, primarily 

medium-sized companies are 

active in this expanding field. In 

addition to mechanical processes 

like grinding and mixing, and 

thermal processes like heating and 

cooling, there are also various 

processes for using this proteinrich 

raw material like emulsifying, 

extruding, deep frying, freezing, 

breading (wet/dry) and separating. 

In processing poultry meat, as in 

food production in general, it is 

important to use natural and 

financial resources economically 

while making products that taste 

good and are nutritious. 

Use of additives 

Additives are substances added to 

foods in small amounts to achieve 

Fig. 3: “Fat-reduced chicken salami with vegetable fat, classic, smoked”– 

Promotion of vegetable fat in poultry meat products 

or improve certain properties. They 

are used to get positive effects on 

manufacture, storage, processing or 

product properties. Additives expand 

the product range and improve 

consumer criteria like appearance, 

flavor and texture. Today’s 

varied food offerings would be 

unthinkable without them. Additives 

do not include flavorings, 

coatings, casings (not eaten with 

the food) and processing aids that 

do not have atechnological effect in 

the final product (Fig. 5). 

Today it is often not easy for 

producers of meat and sausage 

products to identify the right combination 

of additives. However, 

there are specialist companies that 

can help with this. They offer: 

r Exact knowledge of the worldwide 

raw material market 

r Supply security through good, 

established contacts 

r Supply of standardized quality 

grades 

r Help with improvement of 

recipes of existing products. 

As arule, the use of targeted 

multifunctional compounds offers 

more advantages than does the use 

of separate single ingredients, 

including higher functionality 

through the use of synergies between 

the compound components, 

as well as cost benefits. This makes 

the involvement of ingredient 

specialists beneficial in the development 

of new recipes. 

Additives are regulated by EUwide 

law.The EFSA (European 

Food Safety Authority) examines 

all additives at the European level. 

Scientific advice and assistance are 

generally rendered by the German 

Federal Institute for Risk Assessment 

(BfR) in Berlin. The international 

FAO/WHO Expert Committee 

on Food Additives (JECFA) also 

does safety evaluations. Only 

additives that are tested and rated 

by the EU Commission as technically 

necessary receive approval 

and are assigned an E-number. 

Since 20 January 2010 all additives 

used for technical reasons 

have been regulated by European 

Directive (EU) 1333/2008. The 

heart of the directive is Appendix 

II, the list of additives approved for 

use in foods, along with the conditions 

for their use. Directive (EU) 

1333/2008 goes by the principle of 

“prohibit, with the right to permit.” 

Fig. 4:“Organic –Chicken sausage in premium quality”– 

In German the declaration “bio” stands for organic. The usage of “bio” has to 

follow specific regulations. 

Fig. 5: From individual ingredients with individual effects to multi-effect 

stabilization systems –Overview of individual components in stabilization 

systems for poultry products Photo: Hydrosol


59 


Poultry 

References 

1. OPLAAT, G.-J. (2017): Geflügel in den 

Niederlanden nach wie vor beliebt. Fleischwirtschaft 

97 (3), 28–29. –2.WEBER,H. 

(2016): Mix aus Tradition und Innovation. 

Aktuelle Trends bei Zusatzstoffen und 

Gewürzen –Entdeckt auf der IFFA 2016 – 

Teil 2. Fleischwirtschaft 96 (12), 33–36. – 

3. WINDHORST,H.-W. (2017): Die Erzeugung 

wird weiter ansteigen. Fleischwirtschaft 

97 (5), 24–28. 

Fig. 6: “Chicken nuggets made of finelychopped formed chicken meat ,breaded and fried” 

Information on the processing of poultrymeat, provided that the product is joined together from smaller pieces of meat. 

Accordingly,only the listed additives 

can be used, and only for the 

purposes specified (positive listing). 

Currently,substances allowing a 

“clean label”are in great demand. 

Here again, specialist sources such 

as Hydrosol can help manufacturers 

switch to clean labels by bringing 

the desired properties of the 

final product into alignment with 

the desired declaration. 

They know many possible raw 

material alternatives and can 

advise on them. In addition, they 

know what is permitted outside 

Germany. 

Stabilising systems 

With the use of additives in poultry 

products, amarket that is interesting 

from the technical point of view 

has come up, which is profiting 

from the growth of the poultry 

category. 

Understanding the way each 

component works is the key to 

quality products. Additives often 

interact to create synergy effects. 

These effects can be used to improve 

product quality.Insuch 

cases, one and one are more than 

two. 

Shelf life, texture, stability,flavor 

and economy -almost all the properties 

of poultry products can be 

improved through the targeted 

interaction of ingredients, in the 

economy as well as premium segments. 

Major applications and 

product examples for stabilizing 

systems are: 

Injection brine for fresh meat: For 

all uncooked full muscle tissue 

products, fresh or frozen, e.g. entire 

carcasses and parts (breast, wings, 

legs), including marinated or 

breaded, such as (full muscle) 

kebab, grilling meat and cordon 

bleu. 

Restructured cooked cured products 

for eating cold: such as smoked 

sliced turkey breast, chicken ham, 

poultry roll roast etc. 

Formed products of restructured 

fresh meat: mostly for eating hot, 

like nuggets,(Fig. 6) burgers/patties, 

cevapcici, (ground meat) kebab 

etc. 

Hotdogs /emulsified products: like 

poultry wieners, fine bratwurst, 

meat sausage etc. 

In addition to functional salts, 

flavourings, functional lipids and 

enzymes, the components in stabilizing 

systems are: 

r Hydrocolloids with thickening 

and gelling properties like carrageen, 

carob gum, guar,pectin, 

dextrin and alginate. The latter 

are produced from algae as 

alginic acid salts. 

r Proteins of animal or plant 

origin provide the body with 

essential amino acids and have 

functional properties. The criteria 

for the use of plant-based 

proteins include sensory quality, 

technical suitability,allergenic 

potential, local production, and 

freedom from genetically modified 

organisms (GMO) (Weber, 

2016). 

r Emulsifiers based on mono- and 

diglycerides. These support the 

formation of oil-in-water emulsions 

and provide acreamy 

consistency. 

r Special starches, chemically, 

physically or enzymatically modified. 

Physically and enzymatically 

modified starches are considered 

foods under food law.However, 

chemically modified starches are 

considered E-numbered additives. 

r Fiber/roughage is an important 

part of nutrition, occurs in many 

different plant-derived foods, 

and can also be used to give 

texture. There are water-soluble 

and non-water-soluble varieties 

available on the market. 

Herbert Weber 

is aretired professor.Until 

April 2015 he taught food and 

packaging technology at the 

Beuth University of Applied 

Sciences Berlin and was alecturer at the 

University of Hohenheim. He is co-founder of 

the ifp Institut für Produktqualität GmbH in 

Berlin. Prior to his academic career, as a 

butcher and food technologist he worked in 

the seasoning and additive industry.Today 

he remainsactive as aSenior Consultant. 

Author’s address 

Prof. Dr.Herbert Weber, Stahlackerweg 3, 

73733 Esslingen, dr.web@t-online.de 

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60 


Industry News 

SuperMeat /PHW 

"Clean" chicken on the rise 

The Israeli food-tech start-up SuperMeat 

from TelAviv has joined 

forces with one of Europe’slargest 

poultry producers, PHW ,headquartered 

at Visbek, Germany, establishing 

itself as asignificant contender 

in the global shift towards labgrown 

clean chicken. The recent 

seed round was led by US-based 

venture capital fund New Crop 

Capital and VC firm Stray Dog Capital 

with both firms saying they are 

openlycommitted to investing in 

more sustainable food systems. This 

funding comes on the heels of a 

wildlysuccessful Indiegogo campaign 

which raised $230,000 in 

pre-orders for SuperMeat’s clean 

meat products. “Clean” meat is 

produced by growing cells that have 

been painlesslyextracted from a 

chicken. The cells are then grown in 

conditions that allow them to thrive. 

According to Oxford and Amsterdam 

Universities, switching to clean 

meat will allow for areduction of up 

to 98% in greenhouse gas emissions, 

99% in land exploitation, and 

up to 96% in water usage. With the 

recentlysecured funding, the company 

expects to bring its clean 

chicken products to market in the 

very near future, at aprice point 

similar to the conventional chicken 

products currentlyavailable on store 

shelves. “WeatPHW have time and 

Astart-up partnered with one of 

the largest poultry producers. 

Photo: SuperMeat 

again left the beaten path in conducting 

our business. This approach 

not onlyfacilitates the development 

of best-in-class animal welfare 

concepts in our core poultry business 

but will also lead to the 

strengthening of our vegan product 

portfolio, confirming our leading role 

in the global consumer trend towards 

acleaner, more protein-rich 

diet,” said PHW-Gruppe's CEO Peter 

Wesjohann. “Weare proud to partner 

with atop-tier meat producer like 

PHW; this partnership will enable us 

to bring to market arevolutionary 

new generation of tasty, sustainable 

meat products throughout Europe 

and beyond.” said Ido Savir, cofounder 

and CEO of SuperMeat. 

//www.supermeat.com 

OIE 

More AI outbreaks reported in Asia 

In Iraq, H5N8 struck again on a 

commercial farm near the Baghdad 

metropolitan area, according to a 

report from the World Organization 

for Animal Health (OIE). 

It began on 8February, killing 

13,240 of 29,000 susceptible birds. 

The survivors were culled to control 

the spread of the virus. The country 

has been battling H5N8 since early 

January and the latest detection 

marks Iraq's sixth H5N8 outbreak 

this year.Other countries in the 

region have also reported recent 

H5N8 detections, including Saudi 

Arabia and Israel. Afghanistan also 

recentlyreported highlypathogenic 

H5 outbreaks, though no information 

is available yet on the subtype. Elsewhere 

in the region, media reports 

from Iran say authorities have culled 

about 25 mill. birds because of avian 

flu outbreaks, though the reports 

didn't note the subtype, and no 

reports have appeared recentlyin 

OIE notifications. One account, from 

the DailySabah, quoting the head of 

the Tehran Chicken and Egg Association, 

said the number of poultry 

destroyed equals 40% of Iran's 

poultry.Earlier this month, Iran 

reported the Middle East's first 

detection of H5N6 avian flu, in an 

outbreak among wild ducks in Gilan 

province in the northern part of the 

country.InAsian developments, 

The AI virus killed lots of birds in 

serveral Asian countries. 

Photo: Dieter Schütz/pixelio.de 

Cambodia's agriculture ministry 

reported another H5N1outbreak, 

this time in backyard poultry in 

Mondolkiri in the country's east near 

the border with Vietnam, according 

to a9February report from the OIE. 

On January 30, the poultry owner 

reported that 14 of 60 were sick with 

clinical signs, and samples from two 

that died were sent for testing, 

which on 1February confirmed H5N1. 

All birds at the location were culled. 

Cambodia has now reported five 

H5N1outbreaks since December, but 

the latest event is the first in Mondolkiri. 

Meanwhile, South Korea 

reported another H5N6 outbreak in 

South Chungcheong province in the 

west central part of the country. 

//www.oie.int 

Hong Kong 

Poultry from Afghanistan banned 

The Centre for Food Safety (CFS) of 

the Food and Environmental Hygiene 

Department from Hong Kong has 

recentlyannounced the ban on all 

imports of poultry meat and eggs 

from Afghanistan. The authorities 

from Hong Kong have imposed this 

restriction after receiving anotification 

from the World Organisation for 

Animal Health (OIE) about outbreaks 

of highlypathogenic H5 avian influenzainAfghanistan. 

ACFS 

spokesman said in astatement that 

since Hong Kong has not established 

any protocol with Afghanistan 

for imports of poultry meat and 

eggs, there is no import of such 

commodities from the country.The 

CFS has contacted the Afghan 

authorities over the issue and will 

closelymonitor information issued 

CFS had banned poultry meat and 

eggs from Afghanistan. 

Photo: pixabay 

by the OIE on avian influenzaoutbreaks. 

Appropriate action will be 

taken in response to the development 

of the situation. 

//www.cfs.gov.hk 

Japan 

First AI case this winter reported 

Japan’sagriculture ministry reported 

asuspected case of bird flu 

in the Kagawa prefecture, western 

Japan, potentiallymarking the 

country’sfirst bird flu outbreak in 

poultry this winter. 

The ministry said chickens at a 

farm in the area of Sanuki city in 

Kagawa tested positive in apreliminary 

examination on for highly 

pathogenic avian influenza(HPAI). 

The government may order all 

100,000 chickens at the farm to be 

culled if the results of genetic tests 

confirm the infection later in the 

day.The farm in question had notified 

the prefectural government of 

asuspected bird flu outbreak in the 

morning, saying that atotal of 55 

chickens in apoultry shed had died. 

Japan’slast outbreak of bird flu 

Japan reported this year‘s first 

outbreak of AI in January. 

Photo: pixabay 

occurred in March. Between November 

2016 and March 2017,atotal of 

1.67 mill. chickens were culled due 

to the H5N6 strain of bird flu. 

//www.reuters.com


61 

MarelPoultry from Boxmeer, the 

Netherlands, is one of the proven 

global market leadersinpoultry 

processing solutions. During the last 

time the company has launched 

many innovations. All of them were 

designed to make life easier for 

processors and add value to their 

processes. The company has developed 

the integrated Automated 

Nugget Line to facilitatemachinedriven 

whole muscle nugget production. 

The system consists of an 

I-Cut 122which cuts filletsinto 

strips. Next in line is the SingleFeed 

to singulatethe strips. The brand 

new StripPositioner plays acrucial 

role in the process; it rotates incoming 

strips 90 °and spaces them 

appropriatelysothey are in the 

perfectposition for the second 

I-Cut 122. This portion cutter will then 

take care of optimized nugget portioning. 

This automated cubing 

solution saves considerable labor. 

The I-Cut 122PortionCutter combines 

high levels of accuracy, throughput 

and reliability with innovative software. 

The dual-lane cutter cuts 

boneless, non-frozen poultry products 

to fixed weight and/oruniform 

dimensions, while give-away is kept 

to an absolute minimum. It will match 

future requirements for filleting line 

capacities. On each lane, the knife 

ring angle can be adjusted. Numerous 

new cutting patternsand good 

accuracy levels enable processorsto 

maximize the use of raw materials, 

minimize give-away and increase 

yield. The advanced vision control 

technology on the I-Cut 122combined 

with the portioning software 

results in accuratecutting. The 

companyalso launched its Stork 

Atlas live bird handling system in the 

USA. The complete configuration 

features destacking, washing and 

restacking, but the heart of the 

system is the technologicallyadvanced 

SmartStack module, which 

not onlygives high attention to 

animal welfare but also increases 

efficiency significantly. Whileproviding 

more space to each bird,the 

cleverlydesigned SmartStack increases 

loading capacity, which 

means fewer truck movements and 

therefore less CO2 emission. By 

upholding food safety and preventing 

cross-contamination, the handling 

system also sets new standards in 

hygiene. At Marel Poultry’sIPPE 

booth, the Atlas showcase was 

combined with aCAS SmoothFlow 

controlled atmosphere stunning 

application,showing the harmonious 

integrationofboth solutions. Another 

firstfor the USA is the brand new 

MHW Medium. It’s the latest, largest 

and smartest member of Marel’s 

multihead weigher family.Featuring 

20 heads, it can be used for fresh, 

sticky poultry parts into fixed-weight 

batches. The MHW Medium is particularlyfit 

for the US market, as it can 

batch bigger breast fillets, thighs, 

drumsticks, wings, tenderloins and 

nuggets. The new screw design 

Industry News 

Marel Poultry 

Making life easier for processors and adding value to processes 

ensure correct singulation; products 

cannot stick to each other.With only 

one product in each hopper, it is 

much easier to make perfectfixedweight 

batches, resulting in fewer 

rejectsand higher throughput. 

//www.marel.com 

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62 


Slaughter 

Unhygienic meat processing poses risks 

The government of Ghana will develop acomprehensive and harmonized sanitation reporting system 

Sanitation, environmental health 

and human health are closely 

inter-linked. The impacts of environmental 

degradation on human 

health are critical issues of sustainable 

development. Rapid urbanisation, 

climate change, globalization, 

air pollution, poverty and 

inequity are key concerns for environmental 

health practitioners. 

By Seth Nuamahand 

FrancisObeng 

According to the World Health 

Organization (WHO, 2012), 

sanitation generally refers to the 

provision of facilities and services 

for the safe disposal of human 

urine and faeces. Inadequate sanitation 

is amajor cause of disease 

world-wide and improving sanitation 

is known to have asignificant 

beneficial impact on health both in 

households and across communities. 

The word ‘sanitation’ also 

refers to the maintenance of hygienic 

conditions, through services 

such as garbage collection and 

wastewater disposal. 

The United Nations (UN) came 

up with sustainable development 

goal 3(SDG 3) to ensure healthy 

lives and promote well-being for all 

at all ages. Ensuring healthy lives 

and promoting the well-being for all 

at all ages is essential to sustainable 

development. Significant strides 

have been made in increasing life 

expectancy and reducing some of 

the common killers associated with 

child and maternal mortality.Major 

progress has been made on increas- 

Fig. 2: Animals to be slaughterd are often kept at car tires. 

Fig. 1: Jamestown fishing village is located directlyatthe east of the Korle Lagoon. 

ing access to clean water and sanitation, 

reducing malaria, tuberculosis, 

polio and the spread of HIV/ 

AIDS. However,many more efforts 

are needed to fully eradicate awide 

range of diseases and address many 

different persistent and emerging 

health issues. One of the targets of 

goal 3istosubstantially reduce the 

number of deaths and illnesses 

from hazardous chemicals and air, 

water and soil pollution and contamination 

by 2030, yet achieving 

goal 3will be very hard for some 

countries since the capacity of all 

countries, in particular developing 

countries, for early warning, risk 

reduction and management of 

national and global health risks has 

not completely been strengthened 

(UN, 2015). 

Goal 6ofthe SDGs also ensures 

access to water and sanitation for 

all. Clean, accessible water for all is 

an essential part of the world we 

want to live in. There is sufficient 

fresh water on the planet to achieve 

this. Butdue to bad economics or 

poor infrastructure, every year 

millions of people, most of them 

children, die from diseases associated 

with inadequate water supply, 

sanitation and hygiene. Water 

scarcity,poor water quality and 

inadequate sanitation negatively 

impact food security,livelihood 

choices and educational opportunities 

for poor families across the 

world. Until today about 1.8bn. 

people globally use asource of 

drinking water that is faecally 

contaminated (UN, 2015). 

Goal 12 of the SDG is to ensure 

sustainable consumption and 

production patterns. Sustainable 

consumption and production is 

about promoting resource and 

energy efficiency,sustainable 

infrastructure, and providing 

access to basic services, green and 

decent jobs and abetter quality of 

life for all. Its implementation 

helps to achieve overall development 

plans, reduce future economic, 

environmental and social 

costs, strengthen economic competitiveness 

and reduce poverty. 

Reducing resource use, degradation 

and pollution along the whole 

life cycle, while increasing quality 

of life is part of the aims of the goal 

(UN 2015). 

The goal above cannot be 

achieved without involving stakeholders 

such business, consumers, 

policy makers, researchers, scientists, 

retailers, media, and development 

cooperation agencies, among 

others. In Ghana it will require a 

systemic approach and cooperation 

among actors operating in the 

meat supply chain, from producer 

to final consumer.Meat processors 

and consumers have to be engaged 

through awareness-raising and 

education on sustainable consumption 

and lifestyles, providing 

consumers with adequate information 

through standards and labels. 

Goal 14 of the SDG is to conserve 

and sustainably use the 

oceans, sea and marine resources.


63 

Slaughter 

Our rainwater,drinking water, 

weather,climate, coastlines, much 

of our food, and even the oxygen in 

the air we breathe, are all ultimately 

provided and regulated by 

the sea. Careful management of 

this essential global resource is a 

key feature of asustainable future. 

Butthe question is, are we managing 

the seas very well. There is a 

strong relationship between food, 

water and health. The food and the 

water that we take in as humans 

support good human health and 

enhance health potential but it can 

also be akey factor influencing ill 

health. Food and water are essential 

requirements for living but a 

large number of diseases are 

caused by consumption of contaminated 

water and food. 

Many development countries 

such as Ghana do not have enough 

access to modern abattoirs and 

therefore slaughtering of livestock 

and other farms animal meant for 

human consumption are done in 

the local way which is considered 

unhygienic. 

Fig. 3: Slaughtering is often done directlyatthe sea. 

Slaughter in Jamestown 

in Accra 

The main objective of this work is 

to observe and create awareness for 

the general public on the unhygienic 

nature of meat processing at 

certain slaughter houses in Accra 

and to come out with some suggestions 

that could reduce the risk they 

pose to human health. 

Jamestown in Accra was selected 

for the purpose of the study. 

It is located directly at the east of 

the Korle Lagoon in Accra. 

Jamestown emerged as acommunity 

around the 17th century 

(Wikipedia, 2013)and remains a 

fishing community inhabited 

primarily by the indigenous Ga. 

NEILSON (2013)describes 

Jamestown as vibrant, smelly, 

noisy and sound-tracked by the 

clatter of pans. Low corrugatediron 

roofs stand over painted 

shops, shacks and houses (Fig. 1). 

Secondary data were collected 

from relevant sources such as 

scientific literature, text, statistical 

bulletins, journal, articles and 

publications using desk research. 

The data was collected on the 

following variables: practices to 

ensure good hygiene practices at 

slaughter houses, measures to 

ensure high quality management 

practices and problems associated 

with slaughter houses. The secondary 

data was complemented 

with primary research. The primary 

data was used specifically to 

address some of the research 

problems and they were collected 

through face-to-face personal 

interactions with meat processors, 

traders at the slaughter houses and 

physical observations by the authors. 

Many already existing facts 

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64 


Slaughter 


including other non-documented 

data were also collected through 

personal interactions from those 

involved in the meat supply chain. 

The research lasted for aperiod 

of six month. This very short time 

period effects some limitations. 

The bureaucratic attitudes by 

some staffatthe slaughter houses 

and the altitude some of the 

traders was amajor obstacle in the 

collection of more reliable data on 

what goes on at the slaughter 

house. Another constraint was the 

lack of funds to support transportation 

expenses during the 

physical observation. The constraint 

together with limited time 

availability did not give the authors 

enough evidence for more representative 

conclusions to be made. 

The study does not include any 

observation of meat processing in 

the modern much more hygienic 

slaughter houses in Accra, Ghana. 

Chaining of farm animals for days 

before slaughtering 

The animals shown in Figure 2 

were brought there by their owners 

to be sold to interested buyers. 

Some of the animals, mostly sheep 

and goats, were chained for long 

hours to disposed vehicle tires to 

prevent them from running away at 

the site. 

The animals feed, defecate and 

relax at the same place. Some of 

the animals were even found 

sleeping on their own excreta. 

Access to drinking water was hard 

to find by the chained animals. 

This means the owners of the 

animals do not respect the rights of 

the animals. The freedom to move 

around to exercise their bodies was 

not detected. 

Fig. 4: Car tires are the raw material for smoking and roasting. 

Slaughtering of farm animals along 

the sea bank 

Figure 3shows abutcher carrying 

two dead goats from the slaughtering 

site. The animals were killed 

along the sea bank and their blood 

is washed into the sea when it rains 

thereby making it unhygienic for 

some animals and other human 

beings that depend on the sea 

water. 

Smoking and roasting of 

slaughtered animals with 

vehicle tires 

The animals killed at the site were 

smoked and roasted with second 

hand vehicle tires (Fig. 4). 

Smoking and roasting of slaughtered 

animals with the tires increases 

air pollution and posses 

health risk to those working there. 

All the workers found at the site 

were without nose mask and 

protecting clothing meaning they 

can easily absorb into their bodies 

any toxic substances that comes 

out as aresult of the burning of 

the tires. Figure 4indicates smoking 

and roasting of car animals 

with tires. 

It is estimated that close to 7,000 

deaths of people occurred in Ghana 

in 2013 because of outdoor air 

pollution, with the economic cost of 

premature deaths estimated at 

$5 bn. (Daily Graphic, 2017). The 

Accra metropolis is the hardest hit, 

with the major sources of air pollution 

being road dust, emissions 

from vehicles, industrial processes 

and open burning. Air pollution in 

the metropolis is associated with 

acute respiratory infections which 

are normally on the increase during 

the dry season (November to 

March). 

Whiles the WHO limit for particulate 

matter (with asize less than 

10 microns) is 50 µg/m 3 and that of 

the EPA pegged at 70 µg/m 3 ,Accra 

was recording averagely between 

100and 200µg/m 3 ,almost four 

times the acceptable level (Daily 

Graphic, 2017). Among the top 20 

diseases in Ghana, respiratory 

ailment is second to malaria. Acute 

respiratory infections rank second 

among the five top diseases in 

Ghana (EPA, 2017). 

Dressing of slaughtered farm 

animals with polluted sea water 

Washing of meat with dirty water 

can give diseases especially when 

the consumer doesn’t wash hands 

before eating. It was discovered that 

polluted sea water is fetched, transported 

and used as the main source 

of water for the washing and the 

dressing the butchered animals. 

Quite often meat processors are 

dressing some of the slaughtered 

animals with sea water directly at 

the sea side. According to Ghana 

News Agency (2012), $1.5mill. is 

lost each year due to productivity 

losses whilst $54 mill. is spent each 

year on health care treating diarrhea 

and its consequences for other 

diseases like respiratory infections 

and malaria. Approximately 13,900 

Ghanaian adults and 5,100children 

under five years die each year from 

diarrhea. Nearly 90% of these 

figures are directly attributed to 

sanitation and water related problems. 

Damping of refuse along 

the sea bank 

Alot of waste were found along the 

sea bank where the farm animals 

are slaughtered. Adirty environment 

with refuse all over the place 

can contribute to the spread of 

diseases. Figure 5isanexample of 

refuse burnt and damped along the 

sea bank. Also farm animals eating 

refused damped along the sea bank 

were to be observed. 

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65 

Slaughter 

Flies, cockroaches, dogs, pigs, 

fowls and other animals spend time 

eating, breeding, easing at refuse 

places and bring with them dirt 

containing diseases to the community 

members. 

Poor sanitation costs Ghana 

420 mill. Cedis each year,which is 

equivalent to $290 mill. (WSP, 

2012). In the city of Accra for 

instance, poor sanitation resulting 

from domestic waste water,solid 

waste and overcrowding are contributory 

factors to pollution and 

poor environmental health conditions. 

These in turn impact negatively 

on economic development 

and public health. Accra generates 

about 1,500 tofsolid waste 

per day of which only about 55% 

is collected and disposed (EPA, 

2002). 

in the open (WSP, 2012). Sanitation 

is acornerstone of public 

health (WHO/UNICEF, 2010) 

because improved sanitation 

contributes enormously to human 

health and well being. Forexample, 

achievable sanitation interventions 

can help to reduce the risk of 

contracting diarrheal disease by a 

third (WHO/UNICEF, 2010). 

Using proper toilets and hand 

washing –preferably with soap – 

prevents the transfer of bacteria, 

viruses and parasites found in 

human excreta which otherwise 

contaminate water sources, soil 

and food. This is amajor cause of 

diarrhea, the second biggest killer 

of children in developing countries, 

and leads to other major 

diseases such as cholera, schistosomiasis 

and trachoma. 

Suggestions to improve 

the hygiene and sanitation 

situation 

The challenges observed during the 

field observation can effectively 

mitigated by effectively implementing 

anumber of strategies to improve 

the situation discussed in the 

next sub-sections. 

Good and effective national 

policies on hygiene and sanitation 

The Government of Ghana together 

with the Environmental Protection 

Agency (EPA) and the Ministry of 

Environment, Science and Technol- 

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Damping of human excreta 

in the sea 

Human excreta were discovered 

been damped into the part of the 

sea which is not very far from 

where the farm animals are slaughtered. 

Sanitation is about waste disposal 

and management of sanitation 

facilities such as toilets, sewers, 

waste water treatment plants, 

latrines and septic tanks. Sanitation 

continues to remain one of the key 

health issues in the developing 

world and Ghana in particular.Itis 

estimated that, 82% of Ghanaians 

lack access to improved sanitation 

(BENSAH et al.,2010). Water quality 

is affected by its sources and contamination 

from biotic and abiotic 

factors as aresult of either dissolved 

nutrient or deposition of urine of 

fecal material containing nutrients 

and possible parasites. Apredictable 

factor that can reduce 

palatability of water for animals is 

fecal contamination. Cattle for 

example can decrease in weight 

when they drink from polluted 

water (WALTER et al. 2002). Figure 6 

indicates how human excreta is 

released into the parts of the sea at 

the study location. 

Polluted water can cause diseases 

such as diarrhea, dysentery, 

cholera, intestinal worms, Guinea 

worms, bilharzia and typhoid fever 

especially if you drink it, if you 

wade through it, if you swim in it or 

if you use it to wash your body. 

Out of Ghana’s total population 

of 24.2 mill., 16 mill. use unsanitary 

or shared latrines and 4.8 mill. 

have no latrines at all and defecate

66 


Slaughter 


ogy (MEST) should come out with 

effective policies that will prohibit 

any entity from damping waste into 

the sea. A policy that will also control 

the operation in abattoirs in a 

hygienic manner.The Metropolitan, 

Municipal and Districts Assemblies 

(MMDAs) should be equipped 

to be operation in monitoring any 

activity on the environment that 

causes danger to the human beings 

and its surrounding. The Waste 

Management Department of each 

district assembly should be made 

responsible for inspection and 

monitoring. The law enforcement 

agencies within the county should 

see to the enforcement of bye-laws 

in an attempt to safeguard public 

health. Imposing afine on those 

who dirty the environment with 

refuse will be an added advantage. 

Prevention of dislodging of faecal 

waste into the sea 

All the waste management companies 

must be prevented from damping 

fecal waste in to the sea. This 

practise is not hygienic for some 

aquatic and terrestrial animals 

especially livestock that depend on 

the sea for their source of water. 

Unsafe drinking water,inadequate 

availability of water for maintaining 

good hygienic conditions and lack of 

access to sanitation facilities together 

contribute to about 88% of deaths 

from diarrheal diseases. Worldwide, 

millions of people are infected with 

neglected tropical diseases (NTDs), 

many of which are water and/or 

hygiene-related, such as guinea 

worm disease, buruli ulcer,trachoma, 

and schistosomiasis. These 

diseases are most often found in 

places with unsafe drinking water, 

poor sanitation, and insufficient 

hygiene practices (WHO, 2006). Two 

and ahalf billion people around the 

world do not have access to clean 

toilets. Diarrheal diseases kill someone 

every 20 seconds. More people 

die from poor sanitation than 

measles, malaria, and HIV/AIDS 

combined (Caltech, 2012). 

Recycle or reuse of waste to 

prevent indiscriminate disposal 

Establishment of waste recycling 

facilities can bring about reduction, 

re-use, recycling and recovery of 

waste. Blood for example is about 

3–5% of the complete weight of a 

slaughter animal and could be used 

in the best case as araw material for 

pet food instead of been thrown away 

(NUAMAH,2013). The faecal waste 

Fig. 5: Burnt refused are damped at the roasting site along the sea. 

could also be used to produce organic 

fertilizers to support plant growth. 

Provision of improved 

toilet facilities 

Provision of improved toilet facilities 

in Jamestown will reduce the 

act of open defecation along the sea 

banks at Jamestown, Accra. Inadequate 

access to toilet facilities is 

compelling people to practice open 

defecation. More than one billion 

people are forced to practice open 

defecation around the world and 

this is causing diseases such as 

cholera, typhoid, hepatitis, polio, 

diarrhea, worm infestation, reduced 

physical growth, impaired cognitive 

functions, and undernutrition. 

Open defecation is one of the clearest 

indications of the global sanitation 

crisis and ending it can help to 

reduce hospital visits, child death 

and missed school days. Forexample, 

according to the United Nations 

(2015), for every minute about 

1.1 mill. liters of human excrement 

enters the river Ganges and children 

drink water that has mixed 

with their neighbor’s faeces every 

day.Two andahalf billion people 

Fig. 6: Human excreta are directlydamped into the sea. 

live without access to improved 

sanitation facilities, 1bn. currently 

defecate in the open and 748 mill. 

live without safe drinking water. 

Improved sanitation and hygiene 

conditions drive good health, socioeconomic 

development and contribute 

to acleaner and healthy 

environment. Lack of access to 

sanitation, including the practice of 

open defecation costs the world’s 

poorest countries about $260 bn. a 

year.Figure 7indicates the percentage 

of people without access to 

improved sanitation in the world 

while Figure 8shows the global 

costs of inadequate sanitation. 

Almost 520,000 children under 

five die from diarrheal diseases 

every year due to alack of safe 

water,sanitation and basic hygiene. 

Inadequate hygienic and sanitation 

facilities and clean water is making 

it difficult for Ghana and most 

developing countries to achieve 

development goals, like maternal 

and child health, education, gender 

equality and ending extreme 

poverty and hunger.The World 

Bank (2013)indicates that hygiene 

is the most cost-effective health 

intervention available because it has 

the ability to significantly reduce 

extreme poverty.Goodsanitation 

and hygiene practices are vital for 

human health; they help to reduce 

morbidity and mortality rates and 

minimize the spread of diseases. 

Forevery dollar spent on eliminating 

open defecation in rural areas, 

approximately $6 of economic 

gains are generated. Likewise, 

providing universal access to basic 

sanitation at home will return $3 

for every dollar spent (UNEP, 2015). 

Proper education and 

understanding of hygiene 

The World Bank (2013)describes 

hygiene and sanitation promotion 

as abroader concept than hygiene 

education. Hygiene education is 

concerned with teaching people 

about how diseases spread; for 

example through the unsafe disposal 

of excreta or by not washing 

your hands with soap after defecation. 

The entire Ghanaian population 

should be made to understand 

the importance and the health 

benefit of proper hygiene. Hygiene 

programmes should be introduced 

as acompulsory syllabus in all 

basics schools. The syllabus should 

provide opportunities to teach 

about dirt and diseases and what 

can practically be done to improve 

health through better sanitation 

and hygiene practices. Schools may 

be better places for enforcing certain 

good environmental health 

behaviors in children than the 

home. Improving sanitation facilities 

and promoting hygiene in 

schools benefit both learning and 

the health of children. Nevertheless, 

hygiene promotion in schools 

should not solely rely on teaching 

and enforcing certain habits. Re-

.............................................. 

............................................ 

68 


Slaughter 


Source: Source: The World Bank (2013) FLEISCHWIRTSCHAFT international 1_2018 

Fig. 7: Most people in Africa have no access to improved sanitation. 

search has shown that children will 

more willingly change behavior if 

they are having fun and if they are 

following their peers. Imitation is 

one of the most successful forms of 

learning. Hence, young children 

will look to their elder brothers and 

sisters or to older school friends to 

adopt new behaviors and life skills. 

When developing and implementing 

school sanitation and hygiene 

programmes, several key issues 

need to be kept in mind (World 

Bank, 2013). 

Also the government should 

assist in organizing adult education 

on hygiene and sanitation for all 

those who cannot read and write. 

This will help so that people don’t 

dispose refuse at unauthorized 

places. 

Source: Source: The World Bank (2013) FLEISCHWIRTSCHAFT international 1_2018 

Fig. 8: Inadequate sanitation results in high costs. 

Awareness raising campaigns on 

hygiene through the media 

Public hygiene education through 

the media (television, radio, newspapers) 

and other social media 

platforms such as Facebook, Whatsapp, 

Instagram and Twitter can 

make people adopt better hygiene 

and sanitation. Non-governmental 

organiszations in the environmental 

sector in Ghana constitute a 

major stakeholder for advocating 

hygiene and sanitation training, 

improved environmental health 

conditions and sustainable development. 

Together with the media, they 

can ensure growth and survival of 

society through the dissemination 

of relevant information to highlight 

hygiene and sanitation issues 

through talk shows on radio and 

television, conferences as well as 

publications. 

Capacitating Sanitary 

Inspectors to do proper work 

The Ghanaian Ministry of Local 

Government and Rural Development 

(MLGRD) is mandated to 

implement effective environmental 

health sanitation (through 

Sanitary Inspectors), dissemination 

of sanitary information (hygiene 

education) and vector control 

(FRIED,2012). Sanitary Inspectors 

in Ghana must be well 

equipped with assets such as 

motorbikes and smart phones so 

that they could move around easily 

to monitor any activity that results 

in improper disposal of waste into 

the environment. It will help the 

government to at least develop a 

comprehensive and harmonized 

sanitation reporting system that 

may allow stakeholders to draw 

and simultaneously feedback 

information that is applicable to 

their work in sanitation project 

design, implementation and policy 

formulation. 

References 

Literature references can be requested 

from the corresponding author or the 

editorial office, respectively. 

Seth Nuamah 

Seth Nuamah is areturnee 

expert from Ghana. He holds 

several degrees from 

Universities in Ghana and 

Germany.Hehas also taken further courses 

such as EU Project Management, HACCP, 

Quality Management and Marketing for 

Organic Agricultural Commodities. 

Francis Obeng 

is alecturer in the Environmental 

Management and 

Technology Department at 

the Koforidua Technical 

University in Koforidua, Ghana. 

Author’s adresses 

Seth Nuamah (corresponding author: 

nuamahseth@yahoo.co.uk), OAK Avenue 12, 

East Legon, Accra, C/o P. O. Box DS 545, 

Dansoman, Accra, Ghana, and Francis Obeng 

(kwasibeng@yahoo.co.uk), Lecturer, 

Environmental Management and Technology 

Department, Koforidua Technical University, 

P.O. Box KF 981Koforidua, Ghana.

Fleischwirtschaft international 1_2018 69 

Industry News 

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70 


Fermentation 

Probiotic meats –scope and challenges 

Fermented products provide an adequate environment for the growth and survival of probiotic microbiota 

Novel food products developments 

for special health uses, also called 

functional foods are the today’s 

consumers’ demand. Functional 

foods are those which have beneficial 

effects on human’s health 

beyond nutrition. Their effects 

might be due to the addition of 

active ingredients, the removal or 

the replacement of undesirable 

compounds in its composition 

(ERKKILA et al., 2001).Among the 

different types of functional foods, 

probiotics represent alarge share of 

the functional food market in the 

world, being used mainly in dairy 

beverages, cereal products, infant 

formulas, fruit juices and ice 

cream. 

By Devendra Kumar 

Ifwelook into the world’s scenario, 

meat and meat products 

play an important role in human 

nutrition and many represent the 

major component of the typical 

daily diet in some regions. Therefore, 

the demand for new products 

has greatly influenced its development, 

especially for sausage type 

products. However,lately,those 

meat products are considered 

unhealthy by apart of the population 

because of their fat content and 

the use of additives and spices in 

their formulation. Therefore, the 

addition of probiotics to processed 

meat products (Fig. 1) could promote 

the health benefits associated 

with lactic acid bacteria and contribute 

to the increase in the consumption 

of such products. The main 

technological problem of meat 

matrices is that the probiotic/lactic 

acid bacteria may be inactivated due 

to the high content of curing salt, 

low pH and low water activity (aw). 

On one hand, processed meat 

products which are not generally 

heated before consumption might 

support growth and survival of 

probiotic bacteria. The inherent 

microbial flora of raw meat may 

create serious problem in minimally 

processed meat products. A 

class of meat products such as dry 

and semi-dry sausages and intermediate 

moisture meat products 

are also not suitable for supporting 

Fig. 1: The addition of probiotics to fermented meat products could promote the health benefits associated with lactic acid 

bacteria, which are the main flora of this category. 

growth and/or maintenance of 

organisms unless they are protected 

by some means. Application of 

suitable technologies to protect the 

probiotic bacteria before addition in 

to processed meat products would 

be another alternative for effective 

delivery of probiotics to the consumers 

through meat products. 

There is aurgent need for developing 

meat based probiotic products 

to fulfill consumer’s needs for 

modern meat and meat products. 

Because probiotic bacteria have also 

been widely recognized to have 

health benefits to the consumers 

such as effects on immunological 

functions, aiding in digestion, as 

well as protection against pathogenic 

bacteria such as Salmonella 

Typhimurium, Helicobacter pylori, 

and Escherichia coli.Other functions 

of probiotics include improvement 

of lactose intolerance, decreasing 

cholesterol levels, treatment of 

Crohn’s disease, ulcerative colitis, 

IBS, and replenishment of intestinal 

flora after an antibiotic therapy 

to prevent antibiotic-induced diarrhea. 

Therefore, while producing 

probiotic meat products, one 

should consider the appropriateness 

of the probiotic cultures to the 

target consumer,the intestinal 

functionality expected for the probiotic 

species, the rate of survival of 

probiotic during food processing 

and the need of maintenance in the 

probiotic product of the same 

sensory attributes that characterize 

the regular product (Fig. 2). 

What are probiotics? 

According to FAO (2001),probiotics 

are “live microorganisms which 

when administered in adequate 

amounts confer ahealth benefit on 

the host”. The main species of 

bacteria used in probiotic formulations 

are Lactobacillus and Bifidobacterium 

spp., which are classified as 

facultative anaerobic to anaerobic 

bacteria and therefore require an 

oxygen-free environment for 

growth and maintenance. 

Characteristics of 

ideal probiotics 

Certain characteristics of probiotic 

bacteria are unique and need to be 

fulfilled by the strain of bacteria to 

be called as probiotic. Abasic 

schematic detailing the properties 

of an ideal probiotic bacteria are 

depicted in Figure 3. 

Health benefits of probiotics 

Probiotics must be able to exert 

their benefits on the host through 

growth and/or activity in the human 

body (COLLINS et al., 1998; 

MORELLI,2000). Anumber of 

health effects are associated with 

usage of probiotics. Examples have 

been listed below which are the 

outcome of clinical studies through 

illustrated studies on specific 

strains by different researchers. 

r Prevention of diarrhea caused by 

certain pathogenic bacteria and 

viruses 

r Effective in control of Helicobacter 

pylori infection and complications 

r Inflammatory diseases and bowel 

syndromes 

r Cancer 

r Constipation 

r Mucosal immunity 

r Allergy

....................................... 


71 

Fermentation 

r Cardiovascular diseases 

r Urogenital tract infection 

r Autism 

Probiotic delivery systems 

Foreffective delivery of probiotics 

to the gastrointestinal system, 

many systems have been developed 

which include both conventional 

pharmaceutical systems and nonconventional 

commercial products. 

These commercial formulations 

consist mainly of food-based products, 

many of which use probiotic 

bacteria in their production with 

others having added these bacteria 

as an adjunctive health benefi 

tof 

ingesting the product. These products 

account for 90% of probiotic 

formulations and with the large 

amount of research into improvement 

of commercial food-based 

products for delivery of functional 

probiotic bacteria, their ability to act 

as probiotic delivery systems cannot 

be ignored. Non-conventional 

probiotic formulations range from 

cheeses, yogurts, creams, chocolates, 

milk, and meat products to 

others. Due to their easy availability 

and convenience, these non-conventional 

probiotic formulations 

have become very popular as excellent 

probiotic delivery systems. 

There are many challenges that 

exist in delivery of probiotics in 

both the pharmaceutical and commercial 

products include lack of 

protection in the harsh gastric 

environment, delivery of inadequate 

amounts of viable bacteria at 

the time of administration, delivery 

of the incorrect strains of probiotic 

bacteria as well as little protection 

against the concurrent delivery of 

antibiotics. Studies have shown that 

at least 10 8 –10 9 viable cells must 

reach the intestine for health benefi 

ts to be achieved for the consumer. 

To achievethistarget the processor 

must take care of the survival and 

maintenance of required number of 

bacterial population up to the end 

of the shelf life of the products. If 

the food matrices do not favor the 

growth and maintenance of target 

organism, one must apply asuitable 

technique to protect the organ- 

Source: Kumar FLEISCHWIRTSCHAFT international 1_2018 

Fig. 2: All parametershave to aim at the delivery of probiotics in the final product. 

isms. Coatingorencapsulation 

might be suitably applied in such 

conditions. The Tablegive an overview 

about the probiotic delivery 

systems in meat products. 

Meat products as potential 

carrier of probiotic bacteria 

Forthe effif cient transfer of probiotic 

bacteria through meat and 

meat products into the human 

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72 


Fermentation 

Probiotic meats -scope and challenges 

gastrointestinal tract, the finished 

products should not be heated or 

only amild heat application is 

allowed before consumption. In 

such cases ready-to-eat meat products 

(RTE) will be the best option to 

deliver probiotics. The probiotic 

culture should be well-adapted to 

the conditions in fermented meat 

products like hams, loins or 

sausages and should become dominant 

in the final products which 

contain the high natural inherent 

microbiota. However,the low pH 

and water activity (aw), and high 

content of curing salt creates a 

potential negative impact of the 

meat environment on the cell 

viability which must be taken into 

account during the acidification 

and drying process. It is much 

more difficult to produce probiotic 

meat products than other probiotic 

products. The reasons might be the 

raw material, ingredients and 

processing technique applied which 

may not support survival of probiotic 

strains. Therefore, it is always 

advised to screen isolates for probiotic 

properties from starter cultures 

used for the production of fermented 

meat products. 

Lactobacilli are the most important 

bacteria in meat fermentation 

because of their ability to provide 

rapid and effective fermentation 

and acidification, thus preserving 

the sausages from the development 

of spoilage and pathogenic bacteria. 

Therefore, they are often used as 

starters in many fermented meat 

products. Combining probiotic 

potential and technological performance 

of Lactobacillus strains 

would lead to interesting probiotic 

starters for use in novel meat products. 

Alternatively,the probiotic 

human isolates having proven 

health benefits may also be 

screened in meat environment for 

their functionalities. In addition to 

the acid producing nature of strains 

of Lactobacilli, it shows avery 

complex proteolytic and lipolytic 

system for their growth and metabolism 

which could also affect the 

stability and sensory quality of 

finished products. It is also reported 

that in very harsh conditions, 

many strains of Lactobacillus 

produce different metabolites 

which may not be desirable for food 

quality meat products. 

RUIZ-MOYANO et al. (2011)reported 

that use of apotential probiotic 

L. fermentum HL57 strain 

increased the amount of malonaldehyde 

in Iberian dry-fermented 

sausages resulting in an unattractive 

color and taste due to hydrogen 

peroxide formation. The hydrogen 

peroxide can also react with myoglobin 

(Fe 2+ )yielding ferrylmyoglobin 

(Fe 4+ )which acts as aprooxidant 

on lipids. Therefore, agood 

idea to prevent the oxidative effect 

of H2O2 may be to add an antioxidant 

with the probiotic strain. 

WOJCIAK et al. (2012)suggest that 

probiotic strains L. casei LOCK 0900 

and Lactobacillus paracasei LOCK 

0919 can be used as ingredients 

during the curing of pork meat. The 

addition of these probiotic strains to 

pork meat samples significantly 

reduces pH values not only in the 

meat stuffing but also in finally 

cooked meat products during their 

whole storage. Asample cured with 

probiotic bacteria at 4°Cfor 24 h 

was more effective in protecting the 

red color of meat because of its 

reductive activity (low redox potential 

value, low TBARS value), delayed 

lipid oxidation and delayed 

discoloration over 30 days of storage 

in comparison to asample 

without probiotic strains. 

Quality and safety of probiotic 

meat products 

When probiotic products are manufactured 

using different probiotic 

strains, the one objective as the low 

pH of meat products is achieved, 

simultaneously,the maintenance of 

the required number of bacteria in 

the products becomes out most 

important to get intended health 

benefits. Sometimes it is believed 

that fat present in meat mixtures 

encapsulates the bacteria naturally 

and protect them from harsh conditions. 

pH changes are also achallenge 

for the survival of probiotics 

in fermented meat products. pH 

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..................................................... 


73 

Fermentation 

Source: Kumar FLEISCHWIRTSCHAFT international 1_2018 

Fig. 3: Certain characteristics of bacterianeed to be fulfilled to be calledasprobiotic. 

reduced from 5.6 to 4.9 after fermentation 

limited the survival of 

probiotics (L. rhamnosus GG and 

E-97800) in the fermented sausage 

over the entire fermentation and 

ripening process (ERKKILA et al., 

2001).Curingagents such as 

sodium nitrite are added to the 

meat batter for preservation. The 

potential of probiotic bacteria to 

resist this compound is one of the 

challenges faced in meat fermentation. 

ARIHARA and ITOH (2000) 

reported that L. gasseri was able to 

grow better than L. acidophilus, L. 

crispatus, L. amylovorus, L. gallinarum 

and L. johnsonii in meat 

containing 2.5% NaCl and 5ppm 

sodium nitrite. 

The microbiological and sensory 

quality of fermented meat products 

depended on the kind of probiotic 

strains used for fermentation. 

Therefore, strains of bacteria to be 

used in meat fermentation must be 

explored for its different metabolites 

produced in different growth 

conditions. The sensitivity of probiotic 

bacteria to sodium chloride and 

sodium nitrite used for the processing 

of meat can be reduced by the 

physical treatment of probiotic 

cells. ARIHARA and ITOH (2000) 

demonstrated that UV irradiation 

of L. gasseri generated several mutants 

resistant to these compounds. 

Poor survival of probiotic bacteria 

during meat fermentation can be 

also overcome by microencapsulation. 

Most of the researchers involved 

in incorporation of probiotic bacteria 

into foods focus only on their 

survival during manufacture and 

storage. But, the effect of probiotic 

adjuncts on the oxidative stability of 

meat products also needs to be 

considered. The loss of fl 

avor,color 

and nutritional values and reducing 

the shelf-life of processed meat 

products might be due to different 

oxidative processes which lead to 

the degradation of lipids and proteins 

(including pigments) which 

in turn contributes to the deterioration 

in color,texture (cross linking 

binding) and fl 

avor.Many authors 

(ARIHARA,2006; MIN and AHN, 

2005; WOJCIAK et al., 2012)have 

reported that certain probiotic 

bacteria of the Bifi 

dobacterium and 

Lactobacillus type affect the fatty 

acids profi 

le by converting unsaturated 

acids into Conjugated Linoleic 

Acid (CLA) through isomerization, 

hydrogenation and dehydration. 

Most frequently,linoleic and 

linolenic acids are subject to these 

transformations. It is considered 

that the linoleic acid conversion to 

CLA is adetoxifi 

cation mechanism 

used by bacterial cells. By producing 

health-promoting components, 

such as CLA, probiotics impact the 

functional characteristics of food. 

Studies of the effects of the potentially 

probiotic L. acidophilus CH-2 

strain and green tea infusion on the 

oxidative stability of ripening pork 

loin showed that adding the L. 

acidophilus CH-2 strain, glucose 

and green tea infusion improved 

the products color as well as oxidative 

stability in comparison with the 

control sample (JAWORSKA et al., 

2011). SKWAREK and DOLATOWSKI 

(2010)also reported lower TBARS 

values (0.385 mg MDA/kg and 

0.97 mg MDA/kg, respectively) and 

lower levels of oxidized myoglobin 

(46.3% and 43.35%, respectively) in 

raw ripening hams with added 

probiotic bacteria and green tea 

infusion (without probiotic strains). 

The infl 

uence of microorganisms 

on the sensory quality of 

processed products with probiotic 

properties raises increasingly more 

interest; however,research reports 

Fig. 4: Fermented meat 

products provide an 

adequate environment 

for the growth and 

survival of probiotic 

microbiota, when 

adequate processed.

........................................................ 

74 


Fermentation 

Probiotic meats -scope and challenges 

Probiotics in meats 

Tab.: Probiotic delivery system in meat products 

Meat products Microorganisms a Wall material Delivery technique Function b Reference 

Fermented sausage Lb. plantarum, P. pentosaceus 

Calcium alginate Extrusion-lyophilization O KEARNEY et al. (1980) 

Dry-fermented sausage Lb. reuteri ATCC 55730 Sodium alginate Extrusion-Emulsion P MUTHUKUMARASAMY and 

HOLLEY (2006) 

Dry-fermented sausage Lb. reuteri ATCC 55730, 

B. longum ATCC 15708 

Sodium alginate Extrusion B MUTHUKUMARASAMY and 

HOLLEY (2007) 

Dry-fermented sausage Lb. casei ATCC 393 Wheat grains Immobilization-matrix B/P SIDIRA et al. (2014) 

Dry-fermented sausage Lb. casei ATCC 393 Wheat grains Immobilization-matrix P SIDIRA et al. (2014) 

Salami Lb. curvatus MBSa2 Calcium alginate Extrusion B BARBOSA et al. (2015) 

Dry-fermented sausage Lb. casei ATCC 393 Wheat grains Immobilization-matrix O SIDIRA et al. (2015) 

Cooked meat batters A. viridians UAM21,En. 

faecium UAM10c,Lb. 

plantarum UAM10a, P. 

pentosaceus UAM17 

Arabic gum Spray drying B PEREZ-CHABELA et al. 

(2013) 

a 

A = Aerococcus; B = Bifidobacterium ; En = Enterococcus ; Lb = Lactobacillus and P = Pediococcus. 

b 

Added as B=Bioprotector, P=Probiotic, O=Other functions, mainlytechnological properties. 

Source: CAVALHEIRO et al. (2015) FLEISCHWIRTSCHAFT international 1_2018 

on meat products are quite scarce. 

Meat products fermented with 

intestinal bacteria may taste different 

than those manufactured in 

traditional starter cultures: they are 

mildly acidic and usually with an 

unspecified aroma. Such sensory 

properties may be unacceptable to 

consumers. Therefore, addition of 

food ingredients or herbs becomes 

necessary in such case to improve 

aroma of finished products. In the 

study by KLINGBERG et al. (2005) on 

sausages fermented by various 

Lactobacillus strains almost identical 

flavor profiles were reported 

compared with samples produced 

by the commercial starter culture. 

In the reports by JAWORSKA et al. 

(2011)anon significant difference 

in acidic taste was observed. It was 

also claimed that the sensory 

quality of fermented pork loin 

depends on the variety of probiotic 

strains used for fermentation. 

ZDOLEC et al. (2008) reported that 

the addition of aprobiotic L. sakei 

culture to fermented sausages did 

not have anegative impact on the 

sensory properties of the sausages. 

Furthermore, improvement in 

sensory parameters, mainly acidity, 

juiciness and tenderness was 

observed. ERKKILA et al. (2001) also 

reported that the (potential) probiotic 

L. rhamnosus GG, L. rhamnosus 

LC-705, L. rhamnosus E-97800 and 

L. plantarum E-98098 strains did 

not negatively affect the technological 

or sensory properties of 

sausage. When intestinal isolates 

of L. paracasei L26 and Bifidobacterium 

lactis B94 were used in 

combination with atraditional 

meat starter culture, no negative 

impact on the sensory properties of 

the product was noted (PIDCOCK et 

al., 2002). 

Conclusion 

sumer’s gut flora. The therapeutic 

effect of consuming food with 

probiotic bacteria is afactor contributing 

to the development of 

research on this new segment of 

functional food. Looking into 

todays’ consumer interest towards 

functional food products and its 

role in human nutrition, in near 

future probiotic meat products will 

become an important part of the 

meat processing industry and 

hopefully will fill the gap of probiotic 

products of animal origin. 

However,the assurance of microbiological 

and chemical safety as well 

proFagus from Bodenfelde is 

widelyknown throughout Germany 

for its charcoal products made 

from regional beechwood. 

Meat and meat products (Fig. 4) 

provide an adequate environment 

for the growth and survival of 

probiotic microbiota, and recently 

there have been attempts to use 

probiotic bacteria in the production 

of fermented meat products. However,toproduce 

probiotic meat 

products, one must have to overcome 

certain technological limitations, 

such as the native microflora 

of meat, aneed to use additives 

such as nitrites and salt and also 

low water activity and low content 

or absence of natural sugars. Probiotic 

bacteria strains that can be 

used in the manufacturing of meat 

products should be capable of 

surviving in conditions found in 

meat products; furthermore, they 

should dominate other microorganisms 

found in the finished 

product. Moreover,the product 

should maintain its sensory characteristics. 

Probiotic strains should 

be present in the product in the 

number at least 10 7 –10 8 /g to have 

an impact on the health of conas 

sensory acceptability of new 

developed products it is of utmost 

importance. 

References 

Literature references can be requested 

from the corresponding author or the 

editorial office, respectively. 

Authors address 

Devendra Kumar (devendra.kumar2 

@icar.gov.in), ICAR-National Research 

Centre on Camel, Bikaner, Rajasthan, India. 

proFagus 

New plant for smoke flavorings 

Now larger volumes are possible. 

The company has also been 

producing smoke flavorings for 

more than 20 years. Anew plant 

has enabled them to increase 

production volumes significantly. 

For large-scale smoking, traditional 

methods –such as burning 

sawdust and shavings –are not 

advisable for health and cost 

related reasons. Abetter alternative 

is the use of smoke flavorings. 

The raw ingredients from which 

proFagus Pure Smoke are made are 

produced directlyfrom natural 

beechwood of the region. 

//www.pure-smoke.eu


77 

Value added fish meat products 

There is agreat demand for seafood based products in RTE convenience products 

Protein 

Fish has received an increased attention as apotential source of animal 

protein and essential nutrients for human diets. Fish meat contains significantly 

lower lipids and more water than beef or chicken and is favored 

over other white or red meats. The nutritional value of fish meat comprises 

the contents of moisture, dry matter,protein, lipids, vitamins and 

minerals. Fish protein has an excellent nutritive value because it contains 

essential amino acids and is highly digestible. 

By Parveez Ahmad Para 

Moreover,fish is agood source of fat-soluble vitamins such as vitamin 

E, found in flesh, and vitamin Aand D, found in liver.Fish also contains 

several polyunsaturated fatty acids such as linoleic acid, eicosapentaenoic 

acid (EPA), and docosahexaenoic acid (DHA). Additionally,fish 

flavor is desirable in snacks produced for the international market. 

At present, it is known that ahigh consumption of fish meat has abeneficial 

role on human health. The health benefits of fish are attributed to their 

lipid components which are rich in long chain unsaturated fatty acids of the 

omega-3 family,primarily docosahexaenoic acid (DHA, 22:6n3) and eicosapentaenoic 

acid (EPA, 20:5n3). Fish meat helps to the fortifying nutrition of 

the individual on one hand and on the other hand, it is minimizing the 

incidences of the cardio-vascular diseases, helping in brain development, 

reproduction and infant growth, is decreasing the cholesterol and the triglycerides 

level and shows anti-inflammatory benefits. The chemical composition 

of fish is thus valuable in developing high protein foods, while ensuring 

the finest quality flavor,color,odor,texture, and safety obtainable with maximum 

nutritive value. India with avast coast line is the world’s third largest 

producer of fish. Use of fish may also reduce the cost of protein because the 

rates of fish protein in most markets is lower than meat protein. 

The flesh from species which are marketable or even unmarketable either 

in whole or in conventional form can be used to make minces. Many of the 

under-utilized species are not used for consumption because of consumer 

unfamiliarity:boniness, bad names and unpleasing looks as whole fish. As 

the process disguises the original nature of fish, the consumer may accept 

products made from mince even though the original fish would have been 

unacceptable in whole. It has been observed that the by-catch in shrimp trawl 

can be as high as 70–80% under normal operation. This by-catch is often 

being discarded in the sea. Fish consumption at every level can be substantially 

improved by proper utilization of low priced fish as well as shrimp 

by-catch by utilizing as minced fish products, thus adding value to the fish. 

Minced fish products 

As the process of mincing disguises the original nature of fish, the consumer 

may accept products made from mince. In the utilization of lowvalue 

fish, considerable progress has been made through the development 

of the minced meat technology.Itisalso important to transform the available 

fish catches into stable, acceptable products and to distribute them to 

people who need them at aprice they can afford. Proper utilization of low 

priced fish as well as shrimp by-catch as minced fish products has hence 

immense scope and opportunity. 

Minced fish technology 

Fish meat separated from skin and bones using amechanical meat-bone 

separator is known as minced fish. The flesh can be removed from the fish 

using filleting knives. Fish can also be passed through aconventional meat 

mincer (either hand operated or powered). Many of the fish used for mince 

are small and available in large quantities (e.g. shrimp by-catch) in which 

case amechanical device for removing the flesh from the fish is advisable. 

These meat/ bone separators separate the softparts of the fish from the 

harder parts (bones, skin, scales, etc.). The minced fish preparation is 

Fig. 1: Proper usage of low priced fish as well as by-catch by utilizing as 

processed fish products will add value. 

based on physical squeezing out the flesh from bones, skin and scales 

through aperforated filter.Abelt and aperforated drum system are generally 

used. The minced fish is unstable and gets contaminated during production 

if handling practices are not hygienic and sound. Yield of minced 

fish varies from 40–50% depending upon size and species. The mince can 

be packed in polythene bags and kept in ice for short term storage. The 

mince can be gently pressed and put in cartons and frozen at –40 °C in a 

plate freezer.The frozen mince blocks can be stored at –20 °C or below.The 

frozen minced fish has agood shelf life up to one year at –30 °C. 

Fish wafer 

Ingredients required for the preparation of fish wafer are fish mince, 

tapioca starch, common starch, common salt and water.Fish mince, starch, 

salt and water are mixed in agrinder to make smooth slurry.The slurry is 

spread on aluminum trays to athickness of 3–4 mm and cooked in steam 

for 10–15 min. The gelatinized layer is cut into adesired shape and dried in 

the sun or in adrier (at 45–50 °C) to amoisture content less than 6%. 

Fish cutlets 

Ingredients required for preparation of fish cutlets are cooked fish meat, 

cooked potato, peeled and chopped onion, ginger,green chilly,pepper 

powder,clove powder,cinnamon powder,turmeric powder,salt and oil. A 

typical process shows the following steps: 

r Cooking of minced fish meat 

r Mixing with smashed boiled potato, salt and turmeric powder 

r Mixing with fried onion, ginger and chilly and other coarsed spices 

r The whole mass is cooked for three minutes while mixing continues 

r Powder spices are added and mixed thoroughly 

r Molding in suitable shape 

r Dipping in batter like egg white and roll in bread powder 

r Deep frying in oil 

Similarly,using the composition of batters and bread mix, fish fingers can 

also be prepared depending upon the taste of the consumers. 

Fish sausage 

Fish sausage is another product which can be prepared from minced fish. 

Most recipes are based on those used for meat sausages except replacing 

the meat components with fish. Fish sausage is very popular in Japan. The

78 


Protein 

Value added fish meat products 

technology of sausage making though it is known in India it is not yet 

commercialized. Fish sausage is prepared by mixing minced fish with oil, 

seasoning materials (sugar,salt, and sodium glutamate), coloring material, 

preservatives and condiments and is blended in acutter.The paste is 

then stuffed into casings, sealed and steamed or boiled. The fish raw 

material may be partly smoked before stuffing in casings. 

Surimi and surimi based products 

Surimi is aJapaneseterm for mechanically deboned fish flesh that has 

been washed with cold water and mixed with cryoprotectants for agood 

frozen shelf life. Washing not only removes fat and undesirable matters 

such as blood, pigments and odorous substances but also increases the 

concentration of myofibrillar protein, thereby improving gel strength and 

elasticity.Because of this unique property,surimi is extensively used in 

Japan since many centuries to develop avariety of fabricated products. The 

underutilized fish species will ensure asufficient production of surimi at 

reasonable costs. There are two types of surimi products: 

r frozen surimi (salt free =muen surimi and salted =Ka-en surimi) and 

r raw surimi (nama surimi), which is produced in alimited scale for local 

factories to make final products on the same day. 

Rawsurimi has the advantage of ahigh water holding capacity which 

enhances the yield compared to frozen surimi. 

Preparation of surimi 

The prime requirement for making surimi is that the minced fish meat 

must be elastic. Croakers, lizard fish, etc. have the desired elasticity.The 

steps for preparation of surimi are given below: 

r The head, scales and viscera are removed. The flesh is cut into fillets. 

r Washed and dressed fish or fillet is fed to the meat separator.The bones 

and skin are removed. Care must be taken not to have dark meat mix 

with white meat. 

r The meat is mixed well with cold water 7–8 times of the volume of meat 

and is lefttosettle. The supernatant is removed. The washing is repeated 

for 2–3 times. 

r Excess water is removed either in abasket centrifuge or by squeezing 

through atextile sieve. 

r Additives such as 4–5% sugar,upto0.3% polyphosphate, 4–5% sorbitol 

and 2.5% salt (for Ka-en surimi) are mixed with the washed meat using 

acooling type mixer or acutter.The amount of additives in surimi 

varies with manufacturers. The additives are blended with meat for 

15 minutes at temperature below 13 °C. 

r The prepared surimi is filled into polyethylene bags and packed in trays 

for freezing in aplate freezer. 

r Freezing is done rapidly at –40 °C. The frozen bags/blocks are packed in 

carton boxes and stored in frozen storage at below –20 °C. 

The additives in surimi help to retain the quality during freezing and 

frozen storage, but loss of quality is reported on long storage. The yield is 

around 40% of the whole fish. 

Surimi based products 

The suirmi based Kamaboko is prepared by adding salt, potato, 

monosodium glutamate and sugar (if necessary) one by one to the surimi 

and kneaded for 15 min. after each addition. The dough is molded into 

half cylinders on wooden blocks, steamed for 80–90 min., cooled in air 

and then packed in cellophane. The product can be kept for aweek in 

Advertisements 

summer.Many allied products with different shapes eg. tubes, noodles 

etc., are prepared in similar way using extrusion/shaping machines. 

Fish and prawn/shrimp pickles 

Pickles are prepared out of different type of fish and shell fish. Traditionally, 

vegetable pickles are used in India as aready to serve item with Indian dishes. 

Fish and shell fish pickles are non-traditional items and are becoming popular. 

Salt and acetic acid are the main ingredients used in the pickle preparation as 

preservatives. Yeasts and molds can easily survive in the acidious medium of 

pickle and hence preservatives are used in pickle for safe storage. In pickle the 

bacterial spoilage is not aserious problem, where as proteolytic enzymes in 

fish will still remain active. So,fish is well cooked to take care of the enzymatic 

action of fish. As the pickle contains higher concentration of acid, disintegration 

of meat may take place due to acid hydrolysis. So,salt is used in sufficient 

quantities in pickle to take care of the problem of hydrolysis of meat. In the 

acid and salt brine the fish flesh becomes firm. 

Pickle is aRTE product with long storage life at room temperature. 

Thus it should be prepared hygienically and stored carefully to avoid 

contamination. Pickle can be prepared with wide range of recipe to suit 

consumer’s choice. Ingredients required for preparation of pickle are 

dressed and cut pieces of fish meat, spices, salt, sugar,and sodium benzoate 

as preservative. Forthe preparation the fish is thoroughly mixed 

with salt (5% of fish weight) and kept for 2h.Light salted and partially 

dried fish also may be used. Then its is fried in aminimum quantity of 

oil and set apart. The ingredients like mustard, ginger,and turmeric are 

fried in the remaining quantity of oil for 2–3 min. using alow flame. All 

the powdered spices are to be made into athick paste by adding water 

and stored for 15 min. before use. The required amount of salt is added 

and the mixture boiled. The fried meat is then added and stirred for 

some time. The pan is removed from the flame and the ingredients are 

mixed thoroughly for 2–3 min. and cooled. When sufficiently cooled, 

vinegar is added. Sodium benzoate is added and mixed thoroughly before 

packing into apasteurized glass screw-cap bottle and stored at room 

temperature. 

Clam pickle 

Forthe preparation of clam pickle living clams are stored in clean sea 

water for 16–24 hours and allowed to purate after collecting from the 

landing center.The clam is later thoroughly washed with 10 ppm chlorine 

water and shucked. The meat is thoroughly washed with potable water and 

then blanched in 6% boiling brine for 5min. The blanched meat is 

drained well on perforated avessel and then fried in oil until it is brown in 

color.The fried meats are kept apart and proceed as in other cases. 

The following points are to be kept in mind for preparation of pickle: 

r There should be alayer of oil over product; this will effectively prevent 

the contents from contact with air as seal against bacteria from external 

sources. 

r Use fresh raw material for pickles. 

r Powdered salt with alow calcium content should be used in pickle. A 

high calcium content will toughen the texture besides affecting flavor. 

r Powdered spices are to be used to improve the flavor. 

r Sodium benzoate is to be used to control the growth of molds. 

Future prospects of value addition 

There is agreat demand for seafood and seafood based products in RTE 

convenience form. Anumber of such diverse products have already entered 

the western markets. The factors responsible for the popularity of value 

added products are: an increasing trend in the employment of women in 

the context of shifttowards small family norm, increased income and 

purchasing power,education, awareness and consciousness towards hygiene 

and health, and increased emphasis on leisure pursuits, etc. 

Authors’ address 

Dr.Parveez Ahmad Para (corresponding author: Parveezpara621@gmail.com), Assistant Professor, 

Department of Livestock Products Technology, Arawali Veterinary College, Bajor, Sikar (RAJUVAS) 

Rajasthan-332001, India.


79 

Calendar 

CALENDAR 

9March 

Hattersheim/Main, 

Germany 

13 –14March 


Germany 

13 –15March 

Rennes, France 

20 March 

Neumünster, Germany 

20 –23March 

Cologne, Germany 

27 –29March 

Lagos, Nigeria 

4–7April 

Khartoum, Sudan 

10 –12April 

Karachi, Pakistan 

Training date PDC/PDC-A 600/700 


( +49 6190 8886-344) 

Training date TSCA 120/160 


( +49 6190 8886-344) 

Cfia, Parc Expo Rennes Aeroport 

( +33 553367878) 

Leitfaden Lebensmittelrecht: So finden Sie 

sich zurecht, KIN-Lebensmittelinstitut 

(+49 4321-601-0) 

Anuga FoodTec 

Koelnmesse GmbH ( +49 221 8210) 

Agrofood, fairtrade GmbH &Co. KG 

( +49 6221 4565-22) 

FoodEx Africa, Khartoum International Fair 

Ground ( +249 994 824 977) 

Food Technology Asia, 

Karachi Expo Centre ( +9221 111 222 444) 

19 –21April 

Kuala Lumpur 

23 –27April 

Hannover, Germany 

24 –25April 

Kulmbach, Germany 

24 –26April 

Brussels, Belgium 

26 –27April 

Kulmbach, Germany 

7–10May 

Parma, Italy 

9–11May 

Ceará, Brazil 

15 –16May 


Germany 

Livestock Asia Expo 2018, Kuala Lumpur 

Convention Centre ( +603 2176 8788) 

Hannover Messe 

Deutsche Messe ( +49 511 89-31024) 

DLG-SensorikSeminare für Fleischerzeugnisse/Wurst, 

DLG e.V.,DLG-Akademie 

( +49 69 24788-372) 

Seafood Expo 

Seafood Expo Global ( +1 207-842-5590) 

DLG-SensorikSeminare für Fleischerzeugnisse/Wurst, 

DLG e.V.,DLG-Akademie 

( +49 69 24788-372) 

Cibus 

Fiere di parma ( +39 0521 9961) 

10th Tecnofrigorífico 2018 Fair 

Training date FCA 120/160, 


( +49 6190 8886-344) 

16 –18April 

Birmingham, England 

Foodex, Japan Management Association 

( +81-3-3434-1238) 

16 May 

Frankfurt, Germany 

Meat Vision Day, Deutscher Fachverlag 

GmbH ( 069 7595-1213) 

16 –19April 

Barcelona, Spain 

Alimentaria 2018 

Fira de Barcelona ( +34 932 33 20 00) 

17 –19May 

Shanghai, China 

SIAL, Comexposium-Sial Exhibition Co., Ltd 

( +86106588 6794) 

Book review 

Understanding trends will enhance competence 

HOOGENKAMP,H.(2018): Protein 

Transition: Technological, Economic 

&Societal Impact of Global 

Protein Sustainability |Paperback 

446 p. |$48 |ISBN-10:1985117495 | 

ISBN-13:978-1985117495 | 

www.amazon.com 

Disruptive innovation can be 

defined as the introduction of new 

technologies and products –such 

as generated by cellular biotechnology 

–that unexpectedlydisplaces 

an established technology 

and often "disrupts" the status 

quo. By 2050, the global population 

is predicted to reach 9.8 bn. 

The expected increase in income 

per capita will confer increased 

competition for resources and, 

subsequently, there will be great 

need to "produce more and using 

less". Population growth, climate 

change, ecosystem degradation, 

as well as scarcity of energy, 

water and land are making today's 

food production increasingly 

unsustainable. Land, water and 

energy are three major but limited 

resources needed to increasing 

future food production, which may 

particularlychallenge resourceintensive 

livestock industry. 

This new book provides valuable insights 

into the complexity of traditional and 

emerging food protein ingredients. 

Extensive production systems 

tend to increase environmental 

impacts, especiallywhen considering 

that sustainability is the 

balance of responsibility, economic 

viability and social acceptability.Especiallyfor 

the growing 

population in developing countries, 

the availability of animal 

protein sources i.e. meat, dairy 

and eggs should not be underestimated. 

Consumption of these 

foods, which are deeplyembedded 

in social culture and are signs 

of wellbeing and prosperity, will 

continue to increase. 

The author is an interdisciplinary 

writer who balances the world 

between food proteins, social 

interactions, environment, as well 

as the disruption of the marketing 

dynamics. Written in arefreshing 

straightforward engaging style, 

he shares practical know-how. 

//www.hoogenkamp.com 

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80 


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packing- &cuttersystems 

41 

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Peter Gelhard Naturdärme KG 

BC 

PH Liquid Belgium NV 78 

Poly-clip System GmbH &Co. KG 39/40 

Productos Sur S.A. 65 

proFagus GmbH 71 

Provisur Technologies, Inc. 15 

Schmid &Wezel GmbH &Co. 36 

Schnitzelmaster GmbH 20 

Seydelmann KG 11/12 

Singer &Sohn GmbH 7 

TREIF Maschinenbau GmbH 27 

Tucal S.L.U. 48 

VEMAG Maschinenbau GmbH 57/58 

Weber Maschinenbau GmbH 33 

WEBOMATIC Maschinenfabrik GmbH 34 

WORLD PACInternational AG 59 


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81 

Content 

Research and 

Development 

1_2018 

82 Hikmet Salman and Cemalettin Sarıçoban 

The effects of different levels of iota- and kappa-carrageenan 

on some properties of abeef emulsion 

89 Julia Bogdanowicz, Wacław Mozolewski, Magdalena Dudek 

and Zenon Nogalski 

The influence of binder, fat content and degree of comminution 

on the quality of restructured beef steaks 

Investigations on sodium alginate and microbial transglutaminase 

94 Heena Sharma, B.D. Sharma, Suman Talukder, Meena Goswami Awasthi 

and Imran Ahmed Ganai 

Efficacy of various bind enhancing agents on the quality 

of extended restructured mutton chops 

88, 93 Research News 

100 Guidelines for authors of FLEISCHWIRTSCHAFT international 


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82 



The effects of different levels 

of iota- and kappa-carrageenan 

on some properties of abeef emulsion 

Investigations on amodel system prepared with sodium chloride 

By Hikmet Salman and Cemalettin Sarıçoban 

In this study,the effects of different levels of iota- and kappa-carrageenan 

on the emulsion properties of fresh beef were investigated by using a 

model system. The beef emulsions (oil/water) were created with two types 

of carrageenan (iota- and kappa-) at four levels (0.0%, 0.5%, 1.0% and 

1.5%). The pH value, emulsion capacity (EC), stability (ES), viscosity (EV), 

the color parameters of cooked emulsion gel and flow properties of the 

prepared model system emulsions were analyzed. In addition, the water 

holding capacity (WHC) and cooking loss (CL) of ground beef treated with 

carrageenan types were determined. The carrageenan addition decreased 

the EC and increased the ES. The highest EC value was found in the control 

(0.0%) sample and the highest ES value was reached when 1.5% of 

carrageenan was added. The emulsions with ι-carrageenan had higher EC, 

ES and CL values than those of κ-carrageenan. An increase in the carrageenan 

level caused to increase the EV values. Increasing levels of carrageenan 

increased the L*, a* and b* values of the cooked emulsion gels. 

Emulsion viscosity (EV) values were positively correlated with an increase 

in the carrageenan level and the highest EV value was obtained from the 

emulsions with 1.5% carrageenan. Carrageenan addition did not change 

the flow properties of the emulsions and, besides, increased the pseudoplasticity.Asaresult, 

the use of ι-and κ-carrageenans might be apotential 

ingredient to enhance some functional and technological properties for 

emulsion type meat products. 

The most important technological and sensory properties of meat products 

is associated with the capacity of muscle tissue to bind and hold 

water and to form gels. All these properties are joined with changes that 

occur in meat after slaughter and with the application of substances added 

to it in the course of technological processes (EILERT et al., 1996). Carrageenan 

is one of the most interesting hydrocolloids gums used in meat 

industries. Carrageenan has also been used as agelatinizing additive to 

improve the texture and water holding capacity of water based gel systems, 

meat and poultry products, seafood products, and dairy products (HUNT 

and PARK,2013). Carrageenans are sulphated polysaccharides provided 

from seaweeds. Carrageenan is asulphated and linear polysaccharide with 

achemical structure repeated units of galactose and 3,6-anhydrogalactose 

(TRIUS and SEBRANEK,1996; CHIOVITTI et al., 1997; HUNT and PARK,2013). 

There are three forms of carrageenan: kappa (thermo reversible brittle gel 

formation), iota (thermo reversible elastic gel formation) and lambda 

(thickener,non-gelling), and their gelling abilities are known to be affected 

by cations such as K + ,Na + ,and Ca 2+ (ORTIZ and AGUILERA,2004). They are 

commonly used in food industries such as in canned meat and in reduced 

fat products (Frankfurters) for their gelling characteristic, thickening and 

water binding properties (CANDOGAN and KOLSARICI,2003 a,b; BIXLER and 

PORSE,2011). ι-and κ-carrageenan form gels that can be changed by heating 

and cooling and in the meat product this behaves as effective water 

binding (TRIUS et al., 1994). Carrageenan particles connect the water in 

meat products during the heat treatment and form gels during cooling. 

Water in meat products is held in gaps between the protein gel, rather 

than the relationship between meat proteins and carrageenan (TRIUS and 

SEBRANEK,1996). Carrageenan gelling properties in meat products are 

affected by the type of salt in meat products reacting with carrageenan 

Keywords 

» Beef 

» Carrageenan 

» Cooking loss 

» Emulsion capacity 

» Emulsion stability 

fractions (TRIUS et al., 1994). DEFREITAS et al. (1997), who have found that 

κ-carrageenan when used together with the addition of NaCl in sausages 

made from pork increases the hardness of the product, and that KCl is 

used with no change. Some researchers (CANDOGAN and KOLSARICI,2003 

a,b; VERBEKEN et al., 2005; FEINER,2006; AYADI et al., 2009; BARBUT,2009) 

studied the effect of carrageenan addition on the functional properties of 

formulated meat products. In those products carrageenans can improve 

yield, control purge, improve the sliceability of finished products, and 

enhance juiciness. The use of polysaccharide gums such as carrageenans 

and alginates as water binders in low-fat meat products is of great interest 

to meat processors because of the consumer’s demand for leaner and 

lower cost muscle foods. The USDA Meat Research Unit accepts carrageenan 

as astabilizer in meat products. It has been reported by this unit 

that carrageenan can be added at most 1.5% and cannot be used with other 

binders permitted for use in meat products (TRIUS and SEBRANEK,1996). 

No research has been directed on the effect of carrageenan on some emulsion 

properties of abeef emulsion model system. The aim of this study 

was to evaluate the effects of the model system emulsions prepared with 

different levels (0.0%, 0.5%, 1.0% and 1.5%) of two types of carrageenan 

(iota and kappa) on the emulsion properties of beef. 

Materials and methods 

Materials 

Beef (M. semitendinosus muscle) was purchased from abutcher in Konya, 

Turkey.After the removal of the surface fat and connective tissue, the beef 

muscles were chopped into small pieces, grounded using alab style 

grinder (Kitchen Aid, Classic Model, USA) through aplate with 3mm 

holes, well mixed, and divided into eight batches for the preparation of 

samples under investigation. The ground beef was produced in combination 

with four increasing levels of each carrageenan types. All emulsions 

were applied to asingle batch of beef. 

Iota-carrageenan (ι-Carrageenan commercial grade, Type II, Predominantly 

iota carrageenan, C-1138) and kappa-carrageenan (κ-Carrageenan 

sulphated plant polysaccharide, 22048) were purchased from Sigma Co. 

(Sigma-Aldrich, St. Louis, Mo,USA). Analytical grade NaCl (Merck, 

Darmstadt, Germany) and K2HPO4 (Merck, Darmstadt, Germany) were 

used in all emulsions. Refined corn oil (Zade, Konya, Turkey) used in the 

Received: 20 April 2017 |reviewed: 1May 2017 |revised: 8May 2017 |accepted: 10 May 2017

................................. 


83 


Chemical and physico-chemical parameters 

Tab. 1: Chemical and physicochemical properties of the fresh beef, refined corn oil and carrageenans used in prepared of the beef 

emulsions (n=6) 

Material pH Moisture 

(%) 

Protein 

(%) 

Fat 

(%) 

Ash 

(%) 

L* a* b* Hueangle 

o 

Beef 5.72 76.16 21.02 1.68 0.80 40.72 19.51 4.93 14.18 20.12 

Refined corn oil 6.06 0.00 0.00 99.10 0.00 60.80 –4.23 17.86 76.68 18.35 

ι-carrageenan 9.06 9.10 0.63 0.45 14.80 86.43 0.47 13.41 87.99 13.42 

κ-carrageenan 8.95 8.70 0.65 0.44 15.00 90.64 –0.83 9.85 85.18 9.85 

ι-carrageenan: Iota-carrageenan; κ-carrageenan: Kappa-carrageenan 

Chroma 

Source: SARIÇOBAN and SALMAN FLEISCHWIRTSCHAFT international 1_2018 

emulsion preparation was obtained from alocal market in Konya. The 

refined corn oil was stored at room temperature and in adark ambience. 

Experimental design and preparation 

of model system emulsions 

ANaCl(2.5%)/ K2HPO4 (0.5%) combination was prepared and dissolved 

in cold distilled water (4 o C). Eight different emulsion samples including 

two types (ι-and κ-carrageenan) and four levels (0.0, 0.5, 1.0and 1.5%) of 

carrageenan were used in this study.For each emulsion sample, 25 gof 

meat plus 100mLofcold (0–4 o C) salt-phosphate solution (SPS) plus 

corresponding levels and types of carrageenan were placed into ablender 

jar and crumbled for 2min at 13.000 rpm to obtain aslurry.The resulting 

12.5 gofthe slurry and 37.5 mL of additional SPS were transferred to 

another blender jar and homogenized for 10 satlow speed (5.000 rpm) 

and 50 mL of refined corn oil was added at first. The blender was 

brought under to the model system with the water-jacketed burette 

containing oil maintained at 11 o C. The oil was added at 1.0 mL/s until 

the total amount of oil (dispensed plus original) reached 100 ml. The 

emulsions were prepared by mixing the oil into the dispersions at the 

levels indicated and then, emulsifying with aWaring Blender (Waring 

Commercial Blendor,Torrington, Connecticut, USA) at 13.000 rpm 

during oil addition at 11 o C. All emulsions were carried out in triplicate 

samples with two repetitions. 

Chemical and physico-chemical analysis 

The moisture (hot air oven), protein (Kjeldahl), ash (muffle furnace) and 

fat (ether-extraction) contents were determined using standard methods of 

the AOAC (2003). Moisture (%) was determined by drying a3gsample at 

103±2 o Ctoconstant weight. Protein (%) was analyzed according to the 

Kjeldahl method. Factor 6.25 was used for conversion of nitrogen to crude 

protein. Ash content (%) was determined by using amuffle furnace at 

550 °C for 24 h. Fatcontent (%) was determined by using aSoxhlet fat 

extraction apparatus. The pH values of the samples were measured with a 

pH meter (WTW 315i set model, Weilheim, Germany) following the 

instructions outlined by OCKERMAN (1985). 

Emulsion capacity (EC) 

EC was determined by using amodel system described by OCKERMAN 

(1985). The end point was determined as described by WEBB et al. (1970). 

EC was calculated as millilitres of the oil content per gram of protein after 

the protein (Kjeldahl) contents of the beef samples were determined 

(OCKERMAN,1985). 

Emulsion stability (ES) 

The emulsion stability (ES) of the newly formed emulsions was determined 

using amodel system described by OCKERMAN (1985). ES was 

calculated as apercentage (%) from the amount of separated oil (SO) plus 

separated water (SW) released by the emulsion (OCKERMAN,1985). 

Water holding capacity (WHC) 

The method reported by WARDLAW et al. (1973) was used to determine the 

WHC of the beef batches. The beef samples (each 8g)with different levels 

(0.0, 0.5, 1.0and 1.5%)ofι-and κ-carrageenan added were weighed in a 

tube and then 12 mL of 0.6 MNaCl solution were added into this tube. The 

tubes were placed into awater bath (5 o C) for 15 min. Then, the tubes were 

centrifuged (4 o C) at 10.000 rpm for 15 min using arefrigerated centrifuge 

(Nüve NF 800 Rmodel, Ankara, Turkey). The supernatant was obtained to 

determine the WHC (%) of the beef batches. 

Cooking loss (CL) 

The beef samples (each 20 g) with different levels (0.0, 0.5, 1.0and 1.5%) 

of ι-and κ-carrageenan added were placed in polyethylene bags and heated 

in awater bath at 80 o Cinorder to achieve an interval temperature of 

72 o C. During cooking, the center temperatures of the beef samples were 

monitored with aglass thermometer inserted into the center of the sample. 

The drip was drained from the sample. The cooked mass was cooled 

and subsequently weighted to determine weight loss (KONDAIAH et al., 

1985). 

Color determination 

Color measurements were carried out on the beef emulsions cooked in a 

water bath until the geometric center of the model emulsions reached 

72 o C. The inner temperature was monitored using athermocouple probe 

(Omega Engineering, Inc., Stamford, CT,USA) positioned in the geometric 

center.When the endpoint temperature was reached, the cooked emulsions 

were immediately chilled by tap water.Color measurements were 

performed at 18 o Cusing acolorimeter (Konica Minolta Chroma meter 

CR-400, Minolta, Inc., Osaka, Japan; illuminate D65, calibrated with a 

white reference tile, L*= 97.10, a*= –4.88, b*= 7.04). The L* (lightness), a* 

(±red–green) and b* (±yellow–blue) color coordinates were determined 

according to the CIELab color space system. The American Meat Science 

Association (AMSA) guidelines for color measurements were followed 

(HUNT et al., 1991).Measurements were made directly upon the emulsion 

samples and carried out six times, two on the middle and four on the 

different parts of the cooked emulsion samples. 

Emulsion viscosity and flow properties 

The apparent viscosity of solutions was measured at 20 o Cusing aLab 

Line viscometer,Model No 4535 (Lab Line Instruments, Inc., Melrose 

Park, Ill., UK). An appropriate spindle (No. 7) was used to get all readings 

within the scale. The viscometer readings were recorded at six different 

rotational speeds (2.5, 5, 10,20, 50 and 100rpm). All data were taken after 

60 sineach sample. The results were recorded as Pa s. Forthis analysis, 

approximately 25 gofthe newly formed emulsion was transferred into a 

cellulose nitrate test tube in order to just cover the immersion grooves on 

the spindle shafts. The temperature was kept at 20 o Cconstantly using a 

thermostatically controlled water bath. The flow curves, apparent viscosity

..................................................... 

84 



The effects of different levels of iota- and kappa-carrageenan... 

Effects 

Tab. 2: Effects of different types and levels of carrageenan on the pH, EC, ES, WHC and CL parameters (mean ±SD) (n=6) 

Emulsion properties Carrageenan type Carrageenan level (%) 

0.0 (Control) 0.5 1.0 1.5 Sig. 

pH Iota 7.15±0.02 aB 7.23±0.00 aA 7.23±0.00 aA 7.14±0.02 aB ** 

Kappa 7.16±0.02 aA 7.14±0.02 bA 7.15±0.02 bA 7.16±0.02 aA NS 

EC (mL oil /g protein) Iota 256.79±5.27 aA 251.92±1.72 aAB 245.92±5.92 aB 246.92±2.48 aB ** 

Kappa 256.79±5.27 aA 242.82±4.49 bB 236.54±0.00 bB 236.41±1.73 bB ** 

ES (%) Iota 71.67±4.66 aB 77.50±2.58 aB 77.50±5.92 aB 88.33±1.29 aA ** 

Kappa 71.67±4.66 aB 71.67±1.01 bB 73.33±1.29 aAB 75.83±1.29 bA ** 

WHC (%) Iota 17.50±0.00 aA 17.50±2.24 bA 14.17±1.29 bA 17.08±4.23 aA NS 

Kappa 17.50±0.00 aB 22.50±0.00 aA 15.83±1.29 aB 18.33±3.42 aB ** 

CL (%) Iota 26.20±1.91 aA 22.99±3.99 aA 14.17±2.18 aB 11.10±4.36 aB ** 

Kappa 26.20±1.91 aA 18.63±2.18 aB 13.07±4.56 aB 6.80±1.49 bC ** 

a-b 

Meanswith differentsmall letter superscript (carrageenan type) in the same column for each parameter are significantlydifferent. 

A-C 

Means with different capital letter superscript (carrageenan level) in the same row are significantlydifferent(*P

.................................................... 


85 


The effect of carrageenan type and level on ES values of samples is 

shown in Table 2. It was observed that both carrageenan types improved 

the 1.0% and 1.5% levels, and the highest ES was at the 1.5%level. The 

best result on ES can be obtained at emulsion samples with 1.5% ι-carrageenan. 

Table 2indicates that the ι-carrageenan emulsions exhibited 

better stability than κ-carrageenan emulsions. AYADI et al. (2009) found 

that increasing the level of κ-carrageenan results in decreasing the emulsion 

stability in aresearch on turkey meat. FLORES et al. (2007) observed 

that ι-carrageenan improves the emulsion stability in astudy with ι-carrageenan. 

Water holding capacity (WHC) 

The effect of carrageenan type and level on the WHC of model system beef 

emulsions is shown in Table 2. There was asignificant (P

............................... 

........................................................... 

86 



The effects of different levels of iota- and kappa-carrageenan... 

Effects on viscosity 

Tab. 4: Effects of different types and levels of carrageenan on the emulsion viscosity (mean ±SD) (n=6) 

Rotational speed 

(rpm) 

Carrageenan 

type 

Emulsion viscosity (Pa s) values 

Carrageenan level (%) 

0.0 0.5 1.0 1.5 Sig. 

2.5 Iota 43 800±3134 aB 38267±3863 bB 53 533±845 bA 51 400±5190 bA ** 

Kappa 43 800±3134 aC 50 233±4751 aBC 58 000±4549 aAB 62 500±3591 aA ** 

5 Iota 23 700±795 aB 18467±2017 bC 26 900±1787 aA 25 900±1008 bAB ** 

Kappa 23 700±795 aC 26 400±1377 aB 28 500±1567 aB 32 933±1392 aA ** 

10 Iota 11200±390 aB 8933±547 bC 13633±1221 aA 12600±473 bAB ** 

Kappa 11200±390 aC 13367±609 aB 13500±1397 aB 16133±539 aA ** 

20 Iota 5333±659 aBC 4433±441 bC 7133±869 aA 6533±459 bAB ** 

Kappa 5333±659 aC 7033±362 aB 7300±587 aAB 8367±441 aA ** 

50 Iota 3067±186 aA 2233±137 bB 3467±339 aA 3433±137 bA ** 


100 Iota 1667±52 aBC 1400±237 bC 2000±155 aA 1933±52 bAB ** 


a-b 

Meanswith differentsmall lettersuperscript(carrageenan type) in thesame column for each parameter are significantly different. 

A-C 

Means with different capitalletter superscript (carrageenan level) in thesame roware significantly different (**P0.05); Sig.: Significance 

Source: SARIÇOBAN and SALMAN FLEISCHWIRTSCHAFT international 1_2018 

carrageenan level caused an decrease in the EC values (Tab. 2), namely,a 

decrease in the level of refined oil is resulting in ahigh Chroma value 

(18.35) as seen in Table 1. Chromavalues were higher in the κ-carrageenan 

emulsion samples than those in the ι-carrageenan emulsion samples, 

which indicated browner and more vivid color properties of κ-carrageenan 

emulsion samples. The effect of carrageenan type and carrageenan level 

on the L* values of cooked emulsion gel color is shown in Table 3. It has 

been observed that the ι-carrageenan a* value is higher than that of κ-carrageenan. 

Addition of carrageenan decreased the yellowness (b* values) of the 

emulsion samples, and afurther increase of the carrageenan level 

caused further yellowness of the samples. This was attributed to the 

yellowness of the carrageenan (Tab. 1). κ-carrageenan emulsion samples 

showed higher yellowness than ι-carrageenan emulsion samples did. 

This higher b* values could be related to high yellowness (17.86) of the 

refined oil (Tab. 1),which was retained higher in κ-carrageenan emulsions 

than in ι-carrageenan emulsions. The effect of carrageenan type 

and carrageenan level on the b* values of cooked emulsion gel color is 

shown in Table 3. It has been observed that the ι-carrageenan decreased 

the b* value. 

Emulsion viscosity (EV) 

Table 4indicates the effect of carrageenan level and carrageenan type on 

the viscosity of the model system emulsions at different rotation speeds. 

Emulsion viscosity (EV) values increased by carrageenan addition at all 

rotation speeds. This could be partly explained by the similar fact that the 

effect of carrageenan increases the ES values –anindicator of unseparated 

fat and water retained by meat proteins –uptothe level of 1.5% carrageenan 

(Tab. 2). It was already reported that, as the oil was emulsified, 

the protein matrix extended in the emulsion, which resulted in an increase 

in viscosity (SMITH,1988). For2.5, 5, 10,20, 50 and 100rpm, while the 

highest emulsion viscosity was observed in κ-carrageenan, the lowest 

emulsion viscosity was observed in ι-carrageenan (Tab. 4). Forall rpm, the 

highest emulsion viscosity was observed at the 1.5% level in κ-carrageenan 

while the lowest emulsion viscosity was observed at the 0% and 0.5% 

levels in ι-carrageenan. To obtain more viscous emulsions it was found to 

be suitable to use the 2.5% NaCl+1.5% κ-carrageenan blend. Increase in 

EV is desired for the high fat emulsion type products, because higher EV 

gives an increased elasticity to emulsion type meat products (YAPAR et al., 

2006). Accordingly,the effect of oil to increase the viscosity was reported 

(SMITH,1988). On the other hand, asignificant difference was observed 

Rheological effects 

Tab. 5: Consistency index, flow behavior index and determination coefficient values a 

Carrageenan level (%) Iota-carrageenan emulsion Kappa-carrageenan emulsion 

n Index k Index (Pa s n ) R 2 n Index k Index (Pa s n ) R 2 

0.0 (Control) 0.122 92.77 0.992 0.122 92.77 0.992 

0.5 0.108 77.81 0.992 0.138 105.47 0.997 

1.0 0.120 112.38 0.997 0.105 121.28 0.996 

1.5 0.125 105.62 0.995 0.097 139.35 0.999 

a 

k and n (dimensionless) values were obtained by fitting rotational speed-viscosity data to the power-law model, η = kγ (n -1) ,where η is the apparent viscosity, k is the consistency index and n is 

the flow behavior index. 

Source: SARIÇOBAN and SALMAN FLEISCHWIRTSCHAFT international 1_2018


87 


between the emulsion types with regard to EV values (Tab. 4). Table 4 

indicates the effect of the carrageenan level and carrageenan type on the 

viscosity (EV) of model system emulsions at all rotation speeds 

(2.5–100rpm). The same trend was seen in the EV of either ι-orκ-carrageenan 

emulsions at all rotation speeds, namely,adecrease at the 0% 

carrageenan level and amaximum at the 1.5% carrageenan level. Forthe ι- 

and κ-carrageenan emulsion samples tested, the viscosity decreased to the 

lower value by adding 0% carrageenan. Adding higher levels of carrageenan 

(1.5%) increased the viscosity of the beef emulsion samples 

(Tab. 4). The maximum viscosity measured corresponded to beef emulsion 

containing 1.5% carrageenan. This could cause adisruptive effect on 

the system; therefore, it gives raise to further reactions such as carrageenan/water 

interaction and thus increasing the viscosity of the O/W 

emulsion system. URESTI et al. (2003) reported that the swelling of pectin 

could induce adisruptive effect on the O/W emulsion gel structure by 

absorbing water,which might be associated with adecrease in free water 

molecules by competing for the water molecules (salting out effect), and 

thus increasing viscosity.Accordingly,for many proteins, apositive correlation 

is observed between water absorption and viscosity (CHEFTEL et al., 

1985). 

Flow behavior 

The apparent viscosity (AV) of the model system emulsions prepared with 

ι-and κ-carrageenan is shown in Table 5, respectively,which illustrates the 

AV data of each emulsion as afunction of rotation speed (rpm). Table 5 

shows the flow behavior index (n), consistency index (k)constants and 

apparent viscosity values (AV) by the power-law equation of the all emulsions. 

The AV versus speed data for the emulsions at atemperature of 

20 °C fitted well to the Ostwald-de-Waele model or power law model with 

high determination coefficients (R 2 =0.992–0.999). The n values of emulsion 

samples were found to be less than unity.These model emulsions 

showed anon-Newtonian flow in which the AV decreased with shear rate. 

Therefore, it can be said that all emulsion samples exhibited atypical 

shear-thinning behavior,asalso can be clearly seen in Table 5, thus, these 

O/W model system emulsions can be regarded as pseudoplastic fluids. 

Forthe ι-carrageenan emulsion samples tested, the consistency index 

values varied from 92.77 to 112.38 Pa s. Control emulsion had aconsistency 

of 92.77 Pa s. The consistency decreased to the lower value 

(77.81Pas)byadding 0.5% carrageenan. Adding higher levels of carrageenan 

(1.5%) increased the consistency of ι-carrageenan emulsion 

samples. Besides, the flow behavior index values, n –afunction of the 

consistency index –showed acompletely reverse trend with the consistency 

index values, k,ascould be expected (Tab. 5). The maximum consistency 

(112.38 Pa s) measured corresponded to the fresh beef emulsion 

containing 1% carrageenan. The lowest consistency index value, k 

(77.81Pas)was reached by adding 0.5% carrageenan into the ι-carrageenan 

emulsion gels; even though amaximum increase was seen by 

adding 1% carrageenan. As for the consistency index values (k)ofκ-carrageenan 

emulsions, the similar trend was seen in the fresh beef emulsions, 

except for adecrease in consistency at a1.5% addition of carrageenan 

(Tab. 5). In addition, an inverse trend in the consistency index 

values was observed in the flow behavior index values (n)ofthe κ-carrageenan 

samples, as seen in the ι-carrageenan emulsions. In summary, 

the phenomena seen in the viscosity of ι-and κ-carrageenan emulsions 

were also observed in the consistency of the emulsions. This could be 

expected because consistency is the function of viscosity;therefore, the 

similar explanations done for viscosity above could also be done for consistency 

values of the ι-and κ-carrageenan emulsions. 

Conclusion and practical importance 

The results of this study show that ι-and κ-carrageenan addition was found 

to significantly affect certain quality parameters of beef emulsions. The 

cooking loss (CL) values decreased with an increasing addition of ι-and 

κ-carrageenan. Also, the addition of both ι-and κ-carrageenan was found 

to decrease the emulsion capacity (EC) and increase the emulsion stability 

(ES) values. The carrageenan samples with 0.5% had the highest water 

holding capacity (WHC) values. The L* and a* values of cooked emulsion 

gels increased by addition of carrageenans. Emulsion viscosity (EV) was 

positively affected by an increase of the carrageenan addition. Increase in 

EV is desired in high fat emulsion type products. Accordingly,when high 

fat emulsion type products are manufactured, the advantage of carrageenan 

addition should be taken into consideration to produce better 

products. Carrageenan addition did not change the flow behavior type of 

the model system emulsions, and even increased the pseudoplasticity.Asa 

consequence, the use of ι-and κ-carrageenan to beef emulsions up to 1.5% 

levels can be apotentially ingredient for commercial meat products such as 

Frankfurter to enhance these emulsion and desirable quality properties. 

Acknowledgements 

The authors would like to thank the Selçuk University Coordinating Office for 

Scientific Research Projects (SU-BAP, Konya TURKEY) for financial support (Project 

Number: 10201003). 

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addition on turkey meat sausages properties. Journal of Food Engineering 93, 

278–283. –3.BARBUT,S.(2009): Pale, soft, and exudative poultry meat –Reviewing 

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of change in the seaweed hydrocolloids industry.Journal of Applied Phycology 23 

(3), 321–335. –6.CANDOGAN,K.and N. KOLSARICI (2003a): Storage stability of low-fat 

beef frankfurters formulated with carrageenan or carrageenan with pectin. Meat 

Science 64 (2), 207–214.–7.CANDOGAN,K.and N. KOLSARICI (2003b): The effects of 

carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. 

Meat Science 64 (2), 199–206. –8.CHEFTEL,J.C., J.L. CUQ and D. LORIENT (1985): 

Amino acids, peptides, and proteins. In: O.R. Fennema (Ed.), Food Chemistry (2nd 

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S.L.A. MUNRO,G.T. KRAFT andM.L. LIAO (1997): Cell-wall polysaccharides from Australian 

red algae of the familySolieriaceae (Gigartinales, Rhodophyta ): novel, highly 

pruvated carrageenans from the genus Callophycus.Carbohydrate Research 299, 

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of carrageenan on the properties of low-fat frankfurters. Meat Science 82 (3), 

295–299. –11. DEFREITAS,Z., J.G. SEBRANEK,D.G. OLSON and J.M. CARR (1997): Carrageenan 

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capacity of beef connective tissue. Journal of Muscle Foods 7 (2), 255–269. – 

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FISZMAN,A.SALVADOR and J. FLORES (2007): Effect of anew emulsifier containing 

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systems. Meat Science 76, 9–18.–15.HUNT,M.C., J.C. ACTON,R.C. BENEDICT,C.R. 

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Authors’ addresses 

Dr.Cemalettin Saricoban (corresponding author: cscoban@selcuk.edu.tr) and Hikmet Salman, 

Department of Food Engineering, Faculty of Agriculture, Selçuk University, 42075, Konya, Turkey. 

ICoMST 2018 

Call for short papers is open 

The 64th International Congress of 

Meat Science and Technology will 

be held in Melbourne, Australia 

from 12 to 17 August 2018. 

This major forum promises to be 

amost rewarding experience of 

effective exchange of information 

and ideas on important topics in 

the world of meat science and 

technology while sampling some of 

the best hospitality and scenery 

on the planet. 

The theme of the Congress is 

‘Quality and Integrity for Global 

Consumers’. The Congress will 

focus on the following thirteen 

major themes; Provenance and 

fraud detection; Process control in 

the meat industry; Next generation 

technologies to assess carcass 

and meat quality; Food safety and 

microbiology; Smart packaging for 

quality, safety and integrity; Dietary 

muscle proteins for stage of 

life; Revolution in biometrics and 

consumer sensory science; Value 

adding to meat and offal; and 

Glycolytic and proteolytic metabolism 

across species. For this reason, 

professionals from research, 

academia, government and industry 

from around the world will find 

the 64th ICoMST stimulating and 

worthwhile. 

Several national and international 

speakers will deal with the 

theme of the congress. One of the 

national speakers is Dr.Narelle 

Fegan. She is aPrincipal Research 

Scientist in the Food Safety and 

Stability Group at CSIRO. Dr.Fegan 

is amicrobiologist with particular 

interests in food borne bacterial 

pathogens. Since starting at CSIRO 

in 1995, she has worked mostly 

with Shiga toxigenic E. coli (STEC) 

and Salmonella in relation to animal 

production systems. The main 

focus of her research has been 

studying the epidemiology and 

ecology of STEC and Salmonella in 

red meat production systems in 

Australia to gain abetter understanding 

of how they survive, 

persist and are transmitted 

through the food chain. 

One of the international speakers 

is Dr.Carlos Alvarez from Spain. 

He obtained his doctorate in the 

University of Oviedo (Spain) in 2012, 

the topic of the research work was 

focused on characterization of 

isolated proteins from porcine 

blood, based on their functional 

and antioxidant properties. CurrentlyheisResearch 

Officer in the 

Teagasc Food Research Centre 

involved in the ReValue Protein 

project, focused in recovery and 

re-valorisation of molecules of 

high-added value from co-products 

and processing streams of 

meat industry as blood, lungs, 

heart and other offal. As researcher, 

his main interest is to 

develop and applyemerging technologies 

to increase the value of 

food wastes and co-products. 

Another international speaker is 

Prof. Keith Belk from the USA. He is 

aProfessor in the Department of 

Animal Sciences and the Center for 

Meat Safety &Quality.His research 

focuses on red meat quality and 

safety, live animal development, 

international marketing of red 

meats, and quality management 

systems. Prof. Belk has won several 

awards over the course of his 

career, including the North American 

Meat Association’sHarry L. 

Rudnick Educator’s Award and the 

American Meat Science Association’sSignal 

Service Award, both in 

2013.Heearned his B.S. and M.S. 

from CSU in 1983 and 1986, respectively. 

He received his Ph.D in Meat 

Science from Texas A&M University 

in 1992. Prof. Belk is affiliated with 

several professional organizations, 

This year ICoMST will be held in Melbourne, Australia. 

including the American Society of 

Animal Science, the Western Stock 

Show Association, and the Institute 

of Food Technologists. 

In addition to the the presentations 

several guided tours are 

offered. The Beef Tour for example 

brings the attendees to the beautiful 

west Gippsland farming region 

where participants will visit abeef 

processor whom supplyhigh 

quality pasture raised and grain 

fed beef to the domestic and 

international markets. 

The event will celebrate 20 years 

of Meat Standards Australia and 30 

years since ICoMST was in Australia. 

The organizators have 

planned an array of informative 

and enjoyable technical and 

scenic tours and all attendees will 

experience Australian culture and 

hospitality through asocial programme. 

Melbourne is ideallylocated for 

those wishing to extend their stay 

and immerse themselves in Victoria’sbeautiful 

landscape, excellent 

food and friendlyculture. The town 

is known for its festivals, 

laneways, coffee and food. It has 

been voted by the Economist, as 

the ‘Worlds most livable city’. 

Short paper submission is now 

open. The submission process will 

be through an online portal. Submitters 

are requested to create an 

account and submit ashort paper 

for review according to the guidelines 

set out on the congress 

website. Papers will onlybeaccepted 

if submitted in English. 

In August 2019,the 65th International 

Congress of Meat Science 

and Technology will be held in 

Berlin, Germany. 

//www.icomst2018.com

..................................... 


89 


The influence of binder, fat content 

and degree of comminution 

on the quality of restructured beef steaks 

Investigations on sodium alginate and microbial transglutaminase 

By Julia Bogdanowicz, Wacław Mozolewski, 

Magdalena Dudek and Zenon Nogalski 

The effect of two binders –sodium alginate and microbial transglutaminase 

–onthe properties of restructured beef steaks was analyzed. Restructured 

beef steaks were made from meat of crossbred Limousin xHolstein- 

Friesian cattle. The meat batter was classified based on its fat content 

(10%) and degree of comminution (grinder size Ø5 mm, 

Ø13 mm and Ø30 mm). The applied binder,fat content and degree of 

comminution significantly influenced cooking yield and the results of 

instrumental and sensory evaluations (P

............................................... 

90 


Research &Development The influence of binder, fat content and degree of comminution ... 

Attributes 

Tab. 2: Mean values of the analyzed attributes of raw batters /restructured raw logs /restructured grilled beef steaks 

Treatment Raw batters Raw logs Cooking 

loss 

Max. 

breaking 

Binding 

strength 

Consistency 

Juiciness 

(point) 

Flavor 

(point) 

Color 

(point) 

Water Protein Fat pH (%) strength (point) (point) 

(%) (%) (%) 

(N) 

Binder ALG 5.77 a 30.79 a 9.89 a 7.04 a 6.24 a 5.88 a 6.03 a 5.69 a 

TG 5.67 b 31.61 a 7.07 b 6.57 b 5.12 b 5.42 b 5.76 b 5.78 a 

Fat 10 66.61 c 20.51 b 10.97 c 5.62 b 32.28 b 9.78 a 6.59 b 6.00 b 6.47 c 6.45 c 5.25 c 

Grinder 

size (mm) 

5 5.72 a 29.39 a 5.52 a 7.37 a 6.03 a 5.31 a 5.70 a 6.27 a 

13 5.75 a 30.68 a 10.17 b 7.10 a 5.40 b 5.67 b 5.89 ab 5.58 b 

30 5.68 a 33.53 b 9.74 b 5.94 b 5.61 b 5.97 b 6.09 b 5.36 b 

SEM 0,29 0,04 0,11 0.02 0.32 0.31 0.07 0.07 0.07 0.06 0.06 

a, b, c–means within columns and treatments with different superscripts are significantlydifferent (P< 0.05); SEM –standard error of the mean 

Source: BOGDANOWICZ et al. FLEISCHWIRTSCHAFT international 1_2018 

The sodium alginate logs were produced with the addition of 1% sodium 

alginate (ALG) in the form of Promix, acommercial preparation powder (Promar, 

Łomianki, PL). The transglutaminase logs were produced with the 

addition of 1% transglutaminase (TG) in the form of commercial preparation 

named Activa EB (Ajinomoto Europe Sales GmbH, Hamburg, DE) in acold 

aqueous solution (3±1°C) in a1:4 ratio. The operations of dosing the binding 

agents and mixing were repeated five times for each type of meat batter 

and binding agent (five replicates). Mixing was performed in atumbler (Pek 

Mont MP-74, Bielsk, PL) for 2–4 min. and meat batter was stuffed by hand 

into polyamide casings with adiameter of 80 mm. The logs were chilled at 

4±1°Cfor 1h., frozen at –20 °C and stored for around two weeks. The frozen 

logs were sliced into steaks of 1cmthickness in afood slicer (MA-GA S2- 

712,Bydgoszcz, PL) and thawed at 20±1°Cfor 1h.The remaining log portions 

were thawed under identical conditions and used for pH analyses. 

Analytical procedures 

The pH of the thawed logs was measured in three replicates on each log, 

with apHmeter (HI99161, Hanna Instruments, PL) equipped with aknife 

probe (FC232D, Hanna Instruments, PL). 

The thawed steaks were weighed and grilled on adouble-sided electrical 

contact plate (SpidoCook XP020PT,UNOX, IT) for 4min. at 240 °C. The grilled 

steaks were cooled for around 30 min. at 20±1°Cand weighed. The cooking 

loss was calculated based on the difference in weight before and after 

grilling, and it was expressed in percentage terms. Subsequentlythe steaks 

were analyzed for the maximum breaking strength (Fmax). The measurement 

parameters and the shape of samples were determined based on the work 

of HONIKEL (1998) and the results of apilot study (DUDEK et al., 2012). The 

texture analysis was carried out in the Instron 5965 (Instron Corp., Canton, 

US) with a1kN load cell (sNo: 2580-106, Instron Corp., Canton, US) and 2kN 

pneumatic grips (sNo: 2712-042, Instron Corp., Canton, US). The crosshead 

speed was 200 mm/min. The measurements were performed in triplicate for 

each of five logs of the same type (3x5). 

Sensory evaluation 

The sensory evaluation was performed immediatelyafter grilling the steaks 

(conditions as described above). The steaks were analyzed by ateam of ten 

trained panelists who evaluated the binding strength, consistency, juiciness, 

flavor and color.Each panelist evaluated one steak from each of five 

logs of the same type (1x5)inafive separate sessions in arandom order. 

Every attribute was evaluated according to DIMITRAKOPOULOU et al. (2005) on a 

grading scale (extreme points described in Tab. 1).The panelists were 

trained to use the above scale. 

Statistical analysis 

The statistical analysis was performed using the Statistica 12.0 program 

(StatSoft Inc., Tulsa, US). One-way, two-way and three-way ANOVAwere 

performed. When asignificant treatment effect was detected, the data 

were compared to identify significant differences among main effects. At 

the first stage, non-parametric tests were used to determine whether five 

logs of the same type differed significantly(P

.............................................. 


91 


Statistics 

Tab. 3: Analysis of variance of the effect of binder type, fat content and degree of comminution on the evaluated attributes of restructured 

raw logs /restructured grilled beef steaks (F-values for independent variables and interactions) 

Attribute 

Source of variance 

A B C AxB AxC BxC AxBxC 

pH (raw logs) 56.50 *** 62.00 *** 9.10 *** 20.30 *** 5.50 ** 20.80 *** 7.80 *** 

Cooking loss 3.95 * 13.86 *** 34.55 *** 6.52 ** 35.16 *** 45.43 *** 8.85 *** 

Max. breaking 106.32 *** 40.35 *** 117.77 *** 131.63 *** 139.94 *** 17.50 *** 14.08 *** 

strength 

Binding strength 42.09 *** 22.61 *** 148.28 *** 8.12 *** 326.99 *** 8.46 *** 3.76 ** 

Consistency 187.66 *** 18.80 *** 20.55 *** 111.19 *** 43.73 *** 27.30 *** 11.42 *** 

Juiciness 30.71 *** 111.42 *** 21.31 *** 78.68 *** 40.36 *** 15.81 *** 40.37 *** 

Flavor 10.95 ** 63.63 *** 7.67 *** 106.01 *** 83.07 *** 23.07 *** 2.54 ** 

Color 1.22 ns 44.31 *** 46.94 *** 51.79 *** 12.14 *** 26.79 *** 41.08 *** 

A–binder; B–fat content (%); C–grinder size (mm); ns –not significant; *Significant at P

.......................................................... 

92 


Research &Development The influence of binder, fat content and degree of comminution ... 

are triggered by fat to maximize the sensation 

of juiciness. For this reason, (MF) 

steaks were awarded the highest scores 

for juiciness and flavor despite their lowest 

water content (Tab. 2). 

Interestingly, sodium alginate contributed 

to the juiciness of steaks made from (SLF) 

meat (not published). The above could 

suggest that in very lean batters where fat 

does not contribute to juiciness, the gelling 

effect of sodium alginate leads to water 

retention, thus improving the sensory attributes 

of the final product. 

Steaks restructured with sodium alginate 

were softer than those made with the use of 

transglutaminase (Tab. 2). In experiments 

conducted by ESGUERRA (1994) and FAROUK et 

al. (2005), steaks containing sodium alginate 

were also characterized by asofter consistency 

than steaks produced with the use of 

transglutaminase or other binders. The cited 

authors attributed their observations to 

sodium alginate’sability to retain water in 

meat during heat processing. The scores 

awarded for steak color were influenced 

mainlybythe fat content and the degree of 

comminution of meat batter (Tab. 3). The 

color scores decreased with an increase in the 

size of meat particles and the fat content 

(Tab. 2). Finelyground meat and fat (Ø5 mm) 

formed amore homogeneous mixture, which is 

the reason why the steaks were more uniform in 

color.Steaks made from medium-ground and 

coarselyground meat (Ø13 and Ø30 mm) with the highest fat content (MF) 

were not homogeneous in color.After grilling, some meat particles were 

very light, whereas others were very dark which resulted in alack of color 

uniformity.Evidently, this trait was not perceived as highlyattractive by the 

panelists. 

Conclusions 

Restructured beef steaks made from meat (Ø30 mm) or meat with more than 

10%fat content were characterized by higher binding strength when 

sodium alginate was used as abinder.Transglutaminase was amore effective 

binder in more finelyground meat with less than 10%fat content. The 

cooking loss during steak grilling was determined mainlybythe degree of 

comminution and the fat content. Steaks made from medium-fat meat 

batter received high scores for juiciness and flavor, regardless of the applied 

binder.The juiciness of steaks produced from super low-fat can be 

improved by using sodium alginate as the binding agent. 

Practical importance 

The assortment of binding agents used in the restructured meats technology 

is extremelyhigh and their mechanisms of action differ considerably. 

This study was focused on determining which of the two commonlyused 

binding agents has better binding properties for super low-fat meat and 

which one for meat with ahigher fat content. 

The results of this study may have apractical application for the meat 

processing industry to receive aproduct with better functionality and more 

attractive organoleptic qualities. 

Acknowledgment 

This study was supported by the European Fund of the Regional Development as 

part of the Innovative Economy Operating Program, Project WND-POIG.01.03.01-00- 

204/09: Optimization of beef production in Poland according to the “from fork to 

farm”strategy(Agreement No. UDA-POIG.01.03.01-00-204/09-03). 

Source: BOGDANOWICZ et al. FLEISCHWIRTSCHAFT international 1_2018 

Fig.: Breaking strength of restructured beef steaks made from meat batter with different binders, fat content and 

degree of comminution (error bars indicate the standard error). 

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Author’s addresses 

J. Bogdanowicz, Ph.D. (corresponding author: julia.marchel@uwm.edu.pl), W. Mozolewski, Ph.D. 

and M. Dudek, Dept. of Meat Technology and Chemistry, Faculty of Food Sciences, and Z. Nogalski, 

Prof., Dept. of Cattle Breeding and Milk Quality Evaluation, Faculty of Animal Bioengineering / 

University of Warmia and Mazury, 10-719 Olsztyn, Poland 

AI 

Wales establishes prevention zone 

ASF 

Risks in Europe aggravate concerns 

An avian influenzaprevention zone 

established in England on 18 January 

was extended to all of Wales as 

aprecautionary measure, the Departmentt 

for Environment, Food & 

Rural Affairs (DEFRA) reported. There 

are currentlynofindings of AI in 

Wales. “Asaprecautionary measure, 

in response to the increased risk 

level, and to mitigate the risk of 

infection, Iamdeclaring an All 

Wales Avian InfluenzaPrevention 

Zone,” Cabinet Secretary for Energy, 

Planning and Rural Affairs Lesley 

Griffiths said. 

Poultry growers in Wales now are 

required to implement stricter 

biosecurity controls, including: 

r ensuring the areas where birds 

are kept are unattractive to wild 

birds; 

r feeding and watering birds in 

enclosed areas to discourage 

wild birds; 

r minimizing movement of people in 

and out of bird enclosures; 

r cleaning and disinfecting 

footwear and keeping areas 

where birds live clean and tidy; 

and 

r reducing any existing contamination 

by cleansing and disinfecting 

concrete areas and fencing off 

wet or boggy areas. 

Poultry growers with more than 500 

birds must take additional biosecurity 

measures, such as restricting 

access to non-essential personnel, 

Wales is included in DEFRA‘s 

precautionary measures. 

Photo: schemmi /pixelio.de 

changing clothes and footwear 

before entering enclosures and 

cleaning and disinfecting vehicles. 

“All keepers of poultry and other 

captive birds will need to comply 

with the requirements of the Avian 

InfluenzaPrevention Zone,” Chief 

Veterinary Officer Christianne Glossop 

said in astatement. “Keepers 

must remain vigilant for signs of 

disease and practice the very highest 

levels of biosecurity.“Istrongly 

encourage all poultry keepers, even 

those with fewer than 50 birds, to 

provide their details to the Poultry 

Register.This will ensure they can 

be contacted immediately, via email 

or text update.” 

//www.gov.uk 

The possibility of an African Swine 

Fever (ASF) outbreak in EU is raising 

concerns among the pork producers 

in the US as additional measures are 

considered to prevent such asituation 

in Poland, Germany and Denmark. 

National Pork Producers Council 

Chief Veterinarian Dr.Liz Wagstrom 

and Director of International Trade 

Policy, Sanitary and Technical Issues 

Courtney Knupp joined pork producers 

on NPPC’sTrade Committee and 

its Animal Health and Food Security 

Committee in Denmark, Poland and 

Germany to explore the steps being 

taken to prevent or limit the spread 

of ASF to commercial pig production 

sites, informs NPPC. All three EU 

State Members require traceability of 

animals and reporting of all animal 

movements, even if Denmark is not 

affected yet by the disease. Also, 

measures of increased biosecurity in 

ASF-positive zones and focus on 

surveillance of wild boar and dead 

domestic animals that have signs 

consistent with ASF, zoning/ regionalization 

of areas with positive 

animals and ensuring that meat from 

animals in positive zones is not 

exported outside of the domestic 

market have been enforced in these 

countries. The US pork industry 

representatives are expected to 

communicate their findings to their 

respective organizations, and conclusions 

also will be discussed with 

the working group for the Secure 

Pork SupplyPlan. In the meantime, 

the risk of an ASF outbreak in Europe 

has been atopic included in the 

agenda of Green Week Berlin 2018, 

with EU representatives discussing 

the subject with the Russian counterparts. 

//www.nppc.org 

Additional 

measures will limit 

an ASF outbreak 

over Europe. 

Photo: NPPC

94 



Efficacy of various bind enhancing agents 

on the quality of extended restructured 

mutton chops 

By Heena Sharma, B.D. Sharma, Suman Talukder, Meena Goswami Awasthi 

and Imran Ahmed Ganai 

In this study,extended restructured mutton chops were prepared to compare 

the efficacy of various bind enhancing agents at pre-optimized levels 

of incorporation viz., tamarind seed powder (1 g/100gof product), flaxseed 

flour (1 g/100g), gum tragacanth (0.1g/100g)and gum acacia 

(0.5 g/100g)byreplacing lean meat in apre-standardized restructured 

mutton chops formulation. The products were analyzed for physicochemical, 

sensory attributes, textural properties, water activity and microbiological 

evaluation. The incorporation of tamarind seed powder resulted 

in significantly higher (P

................................. 

...................................... 


95 


Physico-chemical properties 

Tab. 1: Physico-chemical properties of extended restructured mutton chops incorporated with optimum levels of bind enhancing agents 

(Mean±S.E.)* 

Parameters Control Treatment (Optimum level of bind enhancing agents) 

1% TSP 1% FF 0.1% GT 0.5% GA 

Cooking yield (%) 86.87±0.44 87.93±0.54 86.69±0.79 86.86±0.49 88.01±0.47 

pH 6.15±0.17 6.20±0.21 6.21±0.23 6.29±0.10 6.14±0.06 

Moisture (%) 66.99±0.19 b 68.93±0.50 a 68.89±0.62 ab 66.78±0.49 b 67.91±0.41 b 

Protein (%) 19.96±0.82 20.63±0.29 18.65±0.34 19.42±0.55 20.09±0.31 

Fat (%) 4.30±0.46 b 3.45±0.11 b 6.61±0.44 a 3.99±0.27 b 3.99±0.83 b 

Ash (%) 2.51±0.07 2.61±0.05 2.60±0.09 2.64±0.05 2.55±0.06 

Shear force value (kg/cm 2 ) 0.59±0.06 c 0.64±0.09 ab 0.83±0.04 a 0.79±0.06 ab 0.60±0.03 bc 

*Mean±S.E. with different superscripts in arow differ significantly(P0.05) than control 

which might be attributed to the gelatinizing property of starch components 

on heating, which prevented evaporative moisture loss during 

cooking (CHEN et al., 2004). The product with an optimum level of TSP had a 

slightlylower pH than control, which might be due to acidic nature of TSP. 

Moisture percentage of the product with 1% TSP showed asignificantly 

higher (P

..................................................... 

.................................... 

96 


Research &Development Efficacy of various bind enhancing agents on the quality of extended restructured mutton chops 

Color 

Tab. 3: Effect of optimum levels of bind enhancing agents on color values and water activity of extended restructured mutton chops 

(Mean±S.E)* 

Parameters Control Treatment (Optimum level of bind enhancing agent) 

1% TSP 1% FF 0.1% GT 0.5% GA 

Redness 2.18±0.03 c 3.18±0.03 a 2.69±0.20 b 2.53±0.16 c 2.48±0.03 c 

Yellowness 12.5±0.21 13.01±0.09 12.89±0.09 13.08±0.09 12.94±0.04 

Hue 77.29±0.16 a 75.92±0.39 c 77.81±0.32 b 78.98±0.82 a 79.09±0.28 a 

Chrome 12.95±0.24 13.26±0.08 12.99±0.03 13.72±0.82 13.61±0.18 

Water activity 0.965±0.002 a 0.954±0.002 b 0.964±0.002 ab 0.960±0.001 b 0.962±0.001 ab 

*Mean±S.E. with different superscripts in arow differ significantly(P

................... .................... 

... 


97 


crease in pH of gum tragacanth and gum 

acacia incorporated products, which was 

expected due to neutral pH of gum. 

The lower TBARS value of the tamarind seed 

powder product was expected due to the antioxidant 

property of tamarind seed powder 

(RAZALI et al., 2012). The overall day mean 

showed that the TBA values increased with the 

increasing storage period, which might be due 

to an increased lipid oxidation and production 

of volatile metabolites in the presence of oxygen 

during the aerobic storage (KUMAR et al., 

2015b; SHARMA et al., 2017a). TARLADGIS et al. 

(1960) also reported that the minimum threshold 

value of TBARS number of cooked meat products 

during storage was 0.50–1.0mg, as detected 

by atrained panel. The overall treatment 

mean did not record any significant difference 

(P>0.05) in TBA values. However, these values 

were marginallylower for treatment products 

than control which could be due to the lower fat 

content of tamarind seed powder, gum tragacanth 

and gum acacia and due to the antioxidant 

property of dietary fiber in flaxseed flour 

(FISCUS et al., 1999). 

Psychrophilic count 

Psychrophilic microbes were not detected 

on day 0ofstorage either in control or treatment 

products, which could be due to the 

destruction of the psychrophiles during cooking (Fig. 1).These counts 

were detected on day 5ofstorage and thereafter, it increased significantly(P0.05) was obtained in the 

psychrophilic count between control and treatment products. The 

Source: SHARMA et al. FLEISCHWIRTSCHAFT international 1_2018 

Fig1:Effect of refrigerated storage on microbiological characteristics of aerobicallypackaged extended 

restructured mutton chops with optimum level of binders 

Source: SHARMA et al. FLEISCHWIRTSCHAFT international 1_2018 

Fig 2: Effect of refrigerated storage on microbiological characteristics of aerobicallypackaged extended 

restructured mutton chops with optimum level of binders 

increase in psychrophiles from day 5onwards could be due to the 

recovery of injured organisms and following in amultiplication during 

the subsequent period of storage (KUMAR et al., 2017;SHARMA et al., 

2017b). Acomparativelyfaster growth of psychrophiles in other treatment 

products when compared to control might be attributed to the 

presence of aeasilyuseable source of carbohydrates in these products 

(TALUKDER et al., 2013). The limit of 

psychrotrophic counts have been reported 

as log10 4cfu/g (JAY,1996), which could 

cause microbiological spoilage of stored 

meat products. 

Totalplate count 

There was asignificant difference (P0.05) between control and treatment 

products on day 0. The TPC of flaxseed flour 

and tamarind seed powder incorporated 

products remained significantlylower 

(P0.05) 

in the TPC of control and treatment products. 

Similar results were obtained by KUMAR 

et al., (2015a) and SHARMA et al., (2015b) in 

meat spread and chicken fingers, respectively.

................................................................................................................. 

98 


Research &Development Efficacy of various bind enhancing agents on the quality of extended restructured mutton chops 

Sensory 

Tab. 5: Effect of refrigerated storage on sensory attributes of aerobicallypackaged extended restructured mutton chops with optimum level 

of binders (Mean±S.E.)* 

Treatments 

Refrigerated storage period (days) 

Day 0 Day 5 Day 10 Day 15 

General appearance 

Control 7.02±0.06 a2 6.89±0.06 ab2 6.80±0.08 bc1,2 6.61±0.08 d1,2 

1% TSP 7.21±0.07 a2 6.92±0.08 b1,2 6.76±0.06 bc1,2 6.68±0.08 c1,2 

1% FF 7.46±0.05 a1 7.10±0.08 b1 6.93±0.06 bc1 6.82±0.07 c1 

0.5% GT 7.03±0.07 a2 6.80±0.07 b2 6.78±0.05 b1,2 6.54±0.06 c2 

0.5% GA 7.04±0.06 a2 6.95±0.05 a1,2 6.63±0.07 b2 6.28±0.07 c3 

Flavor 

Control 7.06±0.06 a 6.97±0.05 ab 6.84±0.06 bc 6.70±0.05 c 

1% TSP 7.03±0.05 a 6.94±0.07 ab 6.82±0.06 b 6.78±0.10 c 

1% FF 7.15±0.06 a 7.06±0.05 ab 6.94±0.05 b 6.67±0.10 c 

0.5% GT 7.00±0.06 a 6.94±0.06 ab 6.81±0.05 bc 6.75±0.04 c 

0.5% GA 7.00±0.06 a 6.93±0.07 ab 6.83±0.09 ab 6.74±0.06 b 

Binding 

Control 6.92±0.05 a2 6.83±0.07 ab2 6.79±0.07 ab2 6.67±0.08 b 

1% TSP 7.32±0.07 a1 7.26±0.05 a1 6.98±0.04 b1 6.78±0.06 c 

1% FF 7.33±0.06 a1 7.19±0.04 a1 6.91±0.09 b12 6.77±0.05 b 

0.5% GT 7.32±0.06 a1 7.24±0.04 a1 6.96±0.04 b12 6.64±0.04 c 

0.5% GA 7.28±0.05 a1 7.13±0.05 b1 6.87±0.03 c12 6.60±0.07 d 

Texture 

Control 6.92±0.05 a2 6.82±0.06 ab2 6.68±0.07 bc2 6.55±0.07 c2 

1% TSP 7.30±0.04 a1 7.15±0.05 a1 6.91±0.05 b1 6.75±0.07 c1 

1% FF 7.26±0.03 a1 7.07±0.06 b1 6.83±0.08 c1,2 6.71±0.05 c1,2 

0.5% GT 7.32±0.04 a1 7.14±0.06 b1 6.96±0.07 c1 6.62±0.05 d1,2 

0.5% GA 7.23±0.06 a1 7.07±0.05 a1 6.80Â±0.06 b1,2 6.64±0.06 b1,2 

Juiciness 

Control 7.08±0.06 a 6.82±0.06 b 6.63±0.08 bc 6.50±0.09 c 

1% TSP 7.27±0.07 a 6.98±0.06 b 6.77±0.08 c 6.62±0.08 c 

1% FF 7.17±0.08 a 6.98±0.06 ab 6.80±0.08 b 6.57±0.06 c 

0.5% GT 7.03±0.06 a 6.83±0.06 ab 6.64±0.09 bc 6.50±0.09 c 

0.5% GA 7.03±0.06 a 6.88±0.07 a 6.61±0.08 b 6.44±0.07 b 

Overall acceptability 

Control 6.92±0.06 a1 6.89±0.06 a2 6.69±0.07 b2 6.42±0.07 c2 

1% TSP 7.17±0.07 a1,2 6.97±0.07 b1,2 6.89±0.06 bc1 6.75±0.05 c1 

1% FF 7.26±0.06 a1 7.13±0.04 a1 6.87±0.06 b1,2 6.63±0.05 c1 

0.5% GT 7.22±0.04 a1,2 6.95±0.06 b2 6.87±0.04 b1,2 6.59±0.05 c1,2 

0.5% GA 7.08±0.06 a2,3 6.90±0.05 b2 6.70±0.06 c2 6.58±0.07 c1,2 

*Mean±S.E. with different superscripts row wise (alphabet) and column wise (numeral) differ significantly(P


99 


in all products except the product with an optimum level of tamarind seed 

powder.The decrease in juiciness could be attributed to some loss of 

moisture during aerobic storage. There was asignificant decrease (P0.05) in the mean sensory scores of the overall acceptability.The overall 

acceptability of the products decreased, which was expected due to the 

increase in lipid oxidation, pigment oxidation and degradation of proteins 

and fats in extended restructured mutton chops with the advancement in 

storage period. 

Conclusion 

The incorporation of different bind enhancing agents in extended restructured 

mutton chops resulted in improved cooking yields and shear force 

values of the products as compared to control. The fat content was highest 

in the product incorporated with flaxseed flour (1%). The inclusion of 

tamarind seed powder (1%)and flaxseed flour (1%)not onlyimproved the 

binding and texture of the product but also led to an increased overall 

acceptability of the product. Water activity was recorded lowest for the 

product incorporated with tamarind seed powder (1%)indicating more shelf 

life of this product when compared to others. The microbiological study 

revealed that all products could be kept for 15 days at refrigeration temperature 

without any marked loss in their quality and sensory attributes. 

However, due to the anti-oxidant behavior of tamarind seed powder and 

flaxseed flour, their products showed better results. Therefore, tamarind 

seed powder and flaxseed flour were found to equallyefficacious in improving 

the binding of extended restructured mutton chops which in turn, 

will make the product more economicallyviable due to its cheaper cost. 

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of gum acacia on the product characteristics of extended restructured mutton 

chops. Indian Journal of Animal Research 48 (5), 504–508. –29. SHARMA,H., SHARMA, 

B.D., MENDIRATTA,S., TALUKDER,S.and RAMASAMY,G.(2014c): Efficacy of flaxseed flour as 

bind enhancing agent on the quality of extended restructured mutton chops. 

Asian-Aus JAnSci 27, 247.–30. SHARMA,H., SHARMA,B.D., TALUKDER,S.and RAMASAMY, 

G. (2015a): Utilization of gum tragacanth as bind enhancing agent in extended 

restructured mutton chops. JFood Sci Tech 52 (3), 1626–1633. –31. SHARMA,H., 

TALUKDER,S., SHARMA,B.D., GOSWAMI,M.and GIRIPRASAD,R.(2015b): Development and 

quality assessment of value added chicken fingers. Indian Journal of Poultry 

Science 50 (1),66–71. –32. SHARMA,H., MENDIRATTA,S.K., AGRAWAL,R.K., GURUNATHAN,K., 

KUMAR,S.and Singh,T.P.(2017a): Use of various essential oils as bio preservatives 

and their effect on quality of vacuum packaged fresh chicken sausages under 

frozen conditions. LWT–Food Science and Technology 81, 118–127. –33. SHARMA,H., 

MENDIRATTA,S.K., AGARWAL,R.K.,KUMAR,S.and SONI,A.(2017b): Evaluationofantioxidant 

and anti-microbial activity of various essential oils in fresh chicken 

sausages. Journal of Food Science and Technology 54 (2), 279–292. –34. SINGER, 

F.A.W., TAHA,F.S., MOHAMED,S.S., GIBRIEL,A.and E-NAWAWY,M.(2011): Preparation of 

protein/ mucilage products from flaxseed. American Journal Of Food Technology 6 

(4), 260–278. –35. SINGH,R., CHATLI,M.K., BISWAS,A.K. and SAHOO,J.(2011): Quality of 

omega-3 fatty acids enriched low-fat chicken meat patties incorporated with 

selected levels of linseed flour/ oil and canola flour/ oil. JFood Sci Technol, doi 

10.1007/s13197-011-0507-9. –36. SNEDECOR,G.W. and COCHRAN,W.G. (1995): Statistical 

methods, 8 th edn. IOWA, State University Press, Ames, IOWA. –37. TALUKDER,S., 

SHARMA,B.D., MENDIRATTA,S.K., MALAV,O.P., SHARMA,H.andGOKULAKRISHNAN,P.(2013): 

Development and evaluation of extended restructured chicken meat block incorporated 

with colocasia (Colocasia esculenta )flour.Journal of Food Processing and 

Technology 4 (2), doi: 10.4172/2157- 7110.1000207.–38. TARLADGIS,B.G., WATTS,B.M., 

YAUNATHAN,M.T. and DUGAN,L.R. (1960): Distillation methods for thequantitative 

determinationofmalonaaldehyde in rancid foods. J. Am Oil Chem Soc 37, 66–71. – 

39. THOMAS,R., ANJANEYULU,A.S.R. and KONDAIAH,N.(2006): Quality and shelf life evaluation 

of emulsion and restructured buffalo meat nuggets at cold storage (4±1 o C). 

Meat Sci 72, 373–379. –40. TSAI,S.J., UNKLESBAY,N., UNKLESBAY,K.and CLARKE,N.(1998): 

Water and absorptive properties of restructured beef products with five binders at 

four isothermal temperatures. LWT–Food Science and Technology 31,78–83. 

Authors’ addresses 

Heena Sharma (corresponding author: s.heenavet@gmail.com), Dairy Technology Division, 

ICAR-National Dairy Research Institute, Karnal-132001, Haryana, India; B.D. Sharma and Suman 

Talukder, Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, 

Bareilly-243122, Uttar Pradesh, India; Meena Goswami Awasthi, Division of Livestock Products 

Technology, DUVASU, Mathura-281001,Uttar Pradesh, India, and Imran Ahmed Ganai, Programme 

Assistant, Mountain Research Centre for Sheep and Goat, Skuast-Kashmir, Srinagar-190025, 

Jammu &Kashmir, India

100 


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Guidelines for authors 

of FLEISCHWIRTSCHAFT international 

Part Research &Development 

FLEISCHWIRTSCHAFT and FLEISCHWIRTSCHAFT international onlyaccept 

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Amanuscript should not be longer than atotal of 6to8typewritten 

pages (1½line spacing). The text, the tables, the references and the 

figures or diagrams form part of the total length of the manuscript. Care 

should be taken to keep tables, figures and diagrams reasonablyproportionate 

to the text. 

Elements and subdivision of the contribution 

r 1. Title of paper 

r 2. Author’s name 

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r 4. Abstract 

r 5. Subheadings 

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The following criteria should be kept in mind as regards the lay-out of 

the manuscripts: 

r 1. The title of the paper should be concise and indicate its content. 

r 2. The author’s or authors’ first name(s) and surname(s) should be 

given. 

r 3. There should be atotal of up to six code words and these should 

reflect the content of the paper. 

r 4. Each paper must have an abstract which should amount to amaximum 

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r 5. The paper should be divided by short subheadings,but without 

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minimum. 

r 6. The practical importance of the paper should be clearlystated. As a 

rule the practical relevance of the results obtained should be outlined 

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r 7. The bibliography should be strictlylimited to main sources data and 

references. These should be arranged alphabeticallyand numbered 

seriallyasinthe following example. According to this we ask all 

authors to write the names of the authors in the paper in SMALL CAPITAL 

LETTERS (MS-Word-formation) and not in capital letters shown like the 

subsequent example: 

15.DIVYA,A.JHA,N.PRASAD and R. RAMANI (2014): Textural attributes and 

characteristic qualities of chevon nuggets containing arabic and 

guar gum. FleischWirtschaft International 29 (6), 58–62. –16. MATT, 

Monika, and Michaela MANN (2017): Ergebnisse der Untersuchung von 

Geflügel-Kebabspießen auf Salmonellen. Fleischwirtschaft 97 (1), 

94–96. – 17.PUOLANNE,E., E. RUUSUNEN and P. TURKKI (1983): Wasserbindungsvermögen 

der Brühwurst-Rohstoffe. Fleischwirtschaft 63, 

91–92. – 18.RÖDEL,W.and R. SCHEUER (2007): Neue Erkenntnisse zur 

Hürdentechnologie –Erfassung von kombinierten Hürden. 

Fleischwirtschaft 87 (9), 111–115. 

Undulylong lists of references will not be printed. Those interested 

can obtain these from the author. 

r 8. The academic degrees and full postal addresses of all the authors 

should be given at the end of the paper as well as minimum one e-mail 

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r 9. Abbreviations should be avoided as far as possible in the text; if 

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Areference to each table should be made at the relevant place in 

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r 11. Figures (photos and diagrams) should be given separatelyand 

numbered. Legends to the figures should appear on aseparate sheet. 

When inserting the captions it should be remembered that they must 

still be legible should the figure have to be reduced in size. Areference 

to each figure must be given in the relevant part of the text. 

Reading of research papers 

Presented research papers are read by FLEISCHWIRTSCHAFT international 

reviewers (see list of editorial board). The authors are informed of 

their decision without the reviewers’ names being given. Papers dealing 

with practical experiences in the meat industry or with new developments 

in the practice are reviewed onlybythe editor. 

E-mail 

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E-mail address of FLEISCHWIRTSCHAFT international: 

info@fleischwirtschaft.com March 2018

Schedule and Topics 2018 

Issue ED OD PD Topics in Focus, Trade Fair Specials Fairsand Exhibitions 

1 

March 

2 

May 

3 

July 

4 

September 

5 

October 

6 

December 

1 

April 

2 

September 

Made in 

Europe 

June 

1 

February 

2 

September 

15.01.18 05.02.18 06.03.18 

19.03.18 09.04.18 09.05.18 

15.05.18 05.06.18 04.07.18 

18.07.18 08.08.18 06.09.18 

07.09.18 28.09.18 30.10.18 

15.10.18 05.11.18 04.12.18 

26.02.18 19.03.18 16.04.18 

16.07.18 06.08.18 03.09.18 

- 15.05.18 19.06.18 

29.12.17 19.01.18 14.02.18 

25.07.18 15.08.18 10.09.18 

Anuga FoodTec Main Issue 

Smoking, Air-Conditioning and Ripening Technology, 

Liquid Smoke 

Extracting, Processing, Packaging of Poultry Meat 

Mincing, Blending, Mixing 

Hygiene and Disinfection, Cleanroom Technology 

Anuga FoodTec Review 

Meat from Europe and the world 

Production of RawSausage and RawHam 

Meat Gaining: Slaughtering and Cutting Up 

Seasonings, Additives, Ingredients 

Cutting Technology,Packaging (Machinery and Materials), 

Labelling 

Production of Convenience Foods, Halal and Superfood 

Filling, Portioning, Clipping 

Planning, Building, Fitting of Plants 

Casings 

Cooking, Pickling, Tumbling, Ham Production 

Preservation of Meat and Meat Products 

TOPSELLER -Products, Solutions and Ideas 

SIAL Main Issue 

Meat Gaining and Cutting Up 

Extracting and Processing of Poultry Meat 

Process Control, Automation, Industry 4.0 

Packaging (Machinery and Materials), Labelling 

CIMIE and ANUFOOD Main Issue 

Mincing, Filling, Clipping 

Casings 



 

Made in Europe is the Trade Directory of 

Leading European Suppliersfor the Chinese 

Meat Industry 

SIAL Main Issue 

Meat Gaining and Cutting Up 

Extracting and Processing of Poultry Meat 

Process Control, Automation, Industry 4.0 

Packaging (Machinery and Materials), Labelling 

CIMIE and ANUFOOD Main Issue 

Mincing, Filling, Clipping 

Casings 



IPPE, AMI‘s International Meat Expo, 

Georgia, Atlanta, USA, 

30.01. -01.02.18 

Gulfood,Dubai, UAE, 

18.02. -22.02.18 

Cfia,Rennes, France, 

13.03. -15.03.18 

Anuga FoodTec,Cologne, Germany, 

20.03. -23.03.18 

Foodex,Birmingham, UK, 

16.04. -18.04.18 

Hannover Messe, 

23.04. -27.04.18 

Seafood Expo,Brussels, Belgium, 

24.04. -26.04.18 

Meat Vision Day,Frankfurt, Germany, 

16.05.18 

SIAL,Shanghai, China, 

16.05. -18.05.18 

Fooma,Tokyo,Japan, 

12.06. -15.06.18 

FachPack,Nuremberg, Germany, 

25.09. -27.09.18 

POLAGRA-TECH,Posen,Poland, 

30.09. -03.10.18 

Meat Industry/AgroProdMash, 

Moscow,Russia, 08.10. -12.10.18 

Pack-Expo International, Chicago, 

USA, 14.10. -17.10.18 

CIMIE,Beijing, China, 

18.10. -20.10.18 

ANUFOOD,Beijing, China, 

05.11. -07.11.2018 

SIAL,Paris,France, 

21.10. -25.10.18 

FoodTech,Herning, Denmark, 

13.11. -15.11.18 

Meatmania,Sofia, Bulgaria, 

November 2018 

SME,Shanghai Meat Industry 

Exhibition, 2018 

ED = Editorial Deadline; OD = Ordering Deadline; PD = Publication Date 

We reserve the right to make any necessary changes. Please see also www.fleischwirtschaft.com/mediakit 

Contact us: 

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FLEISCHWIRTSCHAFT international 1/2018

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