Meat Processing Plant & Machinery Solutions

Carcasses and primals are held chilled and moved into the deboning hall on overhead and floor conveying. Keeping the meat cold from intake onward limits microbial growth and makes cutting cleaner.

Primals are broken down into cuts, boned out and trimmed of fat and connective tissue. Trim is separated by grade so that lean and fat streams can be blended to a set recipe later.

Trim and selected cuts are minced through plates or diced to the cube size the product calls for. Particle size decides the texture of the finished mince, kebab, patty or curry cut.

Minced or diced meat is blended with salt, brine, spice and binders in a mixer, often under vacuum. Vacuum mixing helps the brine take up into the meat and reduces air pockets in the batch.

Cooked lines are heated in steam-jacketed kettles or cook tanks, then brought down in temperature on a cooling line. Rapid cooling after cooking keeps the product out of the range where spoilage organisms grow quickly.

Portions are frozen where required, then vacuum or thermoform packed, checked and cased. Metal detection and checkweighing take place before cartoning so that only correct packs are dispatched.