Meat processing and equipment

Meat processing and equipment is essential for any meatprocessing business, from butchers and supermarkets to meatpacking plants. This equipment ensures that meat products are produced in a safe and efficient manner, while also maintaining the highest quality standards. With the right equipment, businesses can increase productivity, reduce waste, and maximize profits.

Purchasing meat equipment

When purchasing meat equipment, it is important to consider the size of the business and the specific needs of the operation. Smaller businesses may require basic equipment such as slicers, grinders, and mincers, while larger operations may require more complex and specialized equipment. It is also important to consider the type of meat being processed, as different types of meat require different types of equipment. Once the size and scope of the equipment have been determined, it is important to consider the safety factors involved in the operation. Meat processing equipment must be inspected regularly to ensure that it is up to standards and working correctly. This includes making sure that all blades and surfaces are sharp and in working order, and that all parts are functioning correctly. Additionally, it is important to make sure that the equipment is being used correctly and that all safety precautions are being followed. When purchasing meat equipment, it is important to research the different manufacturers and suppliers. This will ensure that the right equipment is purchased and that it meets all of the necessary safety standards. Additionally, it is important to look into the warranty and return policy of the supplier, as this will help to ensure that any problems that may arise can be addressed and handled appropriately.

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Fish injection. Principles.

Recently, a great interest among manufacturers of fish products is caused by the method of salting fish raw materials – injection.
The main principle of the injector is the uniform introduction into the muscle tissue of fish through the needles of brine or a combination of brine and various preparations for salting or for giving certain properties to the semi-finished product.

Injectors are of several types: for salting fish fillets and salting whole fish through the skin. Injectors are used to prepare semi-finished products for the production of salted fish products, hot and cold smoking products. For the production of these types of products, the operation modes of the equipment differ substantially.

Injection principles
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Injection of muksun and nelma

Many are interested in what will happen if you inject whole fish (gutted) to produce a semi-finished product for smoking or to produce salted fish on automatic injectors? And in the distant 2006 in response to another request, we invited the client to an experiment. At that time, we had one of the first machines – fish injectors – on completion. Which are still being improved and are being manufactured at the plant. Now, these are completely different, modern injectors, in which all the accumulated experience in the production of injected fish is collected. The client brought to the experimental work muxun and nelma.

Injection of muksun and nelma
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How much meat do Canadians eat?

A new analysis of the data from Statistics Canada shows that Canadians consume a moderate amount of meat. On average, Canadians consume 41 grams of cooked fresh meat, such as beef, pork, lamb and veal, per day, about half the size of the palm of your hand. They also consume cooked poultry meat and cook red meat in modest quantities: 28 grams per day, which is approximately two slices of deli or ham.

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