Meat + Poultry - July 2005 - 81
New Product Showcase
cooling, loading and shipping. Unlike
fibrous casings, plastic films protect
products from atmospheric bacteria.
The cook-in casings work with the Tipper Tie HS3AB automatic heat-sealing
machine, which has a progressively adjustable temperature and sealing speed
and can seal up to a 27-inch web width.
When used with the appropriate sizer,
it can make small chubs and large logs
with a standard overlap seal system.
The system is ideal for packaging a
variety of processed meats, including
beef, ham and turkey. For more information, call (800) 845-3456.
the new standards. The new freezing
technology may reduce cryogen usage
by up to 10 percent and decrease plant
footprint up to 30 percent. It features
easy access to all internal process
areas for thorough cleaning, and it
drains completely in a short period of
time. For more information, call (800)
PRAXAIR (772-9247).
www.praixair.com
www.flatsheetcasing.com
Pathogen tester
The SureSystem II, from Hardy Diagnostics, is a low cost, sensitive testing
instrument for adenosine triphosphate
(ATP) bioluminescence hygiene testing, detecting ATP down to 1 femtomole. It is the smallest and lightest
laminator available, and its menu
driven operation from the keyboard is
simple to operate and can store up to
500 results. Programmable pass/fail
levels are included in the system's internal software, and data is downloaded to Microsoft Excel. For additional
information, call (800) 266-2222.
www.hardydiagnostics.com
Cook-in casings
The Cryovac Food Packaging Division
of Sealed Air Corp. and Tipper Tie
deliver the next generation of cook-in
casing technology - Flat-Sheet Barrier cook-in casing system. It forms
casings in-line from flat rollstock film,
eliminating the costly shirring process
and reducing interruptions in stuffing
to reload casings. This can result in up
to a 33 percent increase in production
time. Cryovac Flat-Sheet Barrier casings provide oxygen and moisture barriers in addition to protecting products
from the abuse associated with cooking,
86
I
MEAT&POULTRY
I
July 2005
I
Brain sucker
To quickly and effectively remove all
materials from
the brain cavity,
Jarvis Products
Corp. has introduced the Brain
Sucker Removal
System. Processors can avoid
contaminating heads and save cheek
meat using the tool. It also permits
head deboning on tables without cross
contamination and eliminates the need
to place corks in heads, avoiding brain
seepage. The brain sucker is constructed
of stainless steel, is lightweight (handle
assembly weighs only 3.5 pounds) and
is easy to operate. For more information, call (860) 347-7271.
Air sampler
Microbiology International offers a
complete line of Sartorius air samplers.
The Sartorius AirPort MD8 uses a gelatin membrane filter, which is the only
sampling method that claims a 99.9
percent retention rate of airborne microorganisms. It is also the only method
capable of collecting airborne viruses.
The Sartorius AirPort MD8 Air Sampler
is lightweight and portable. For more information, call (800) 396-4276.
www.800ezmicro.com
Stretch film
www.jarvisproducts.com
Tunnel freezer
Praxair, Inc. has developed a new cryogenic tunnel freezer that meets the new
U.S. Dept. of Agriculture standards for
sanitary equipment. The ColdFront
ultra performance tunnel is the first
high-productivity, cryogenic-impingement freezer in the industry that meets
www.MEATPOULTRY.com
Using the latest resin technology and
processing optimization, AEP Industries brings the same properties to
lighter gauge films that were once only
available in heavy gauge films. XR
Technology allows up to 30 percent
less plastic material and achieves the
same load holding force, puncture
resistance, clarity and cling as other
films. For more information, call (800)
999-AEPI (2374).
www.aepinc.com
http://www.praixair.com
http://www.fl
http://www.atsheetcasing.com
http://www.hardydiagnostics.com
http://www.800ezmicro.com
http://www.jarvisproducts.com
http://www.aepinc.com
http://www.MEATPOULTRY.com
Meat + Poultry - July 2005
Table of Contents for the Digital Edition of Meat + Poultry - July 2005
Contents
Meat + Poultry - July 2005 - 1
Meat + Poultry - July 2005 - 2
Meat + Poultry - July 2005 - 3
Meat + Poultry - July 2005 - Contents
Meat + Poultry - July 2005 - 5
Meat + Poultry - July 2005 - 6
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https://digital.meatpoultry.com/sosland/mp/mp_2025_02_01
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2025
https://digital.meatpoultry.com/sosland/mp/ippe-preshow-december-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2024
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
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https://www.nxtbook.com/sosland/mp/2018_02_01
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https://www.nxtbook.com/sosland/mp/2017_01_01
https://www.nxtbook.com/sosland/mp/2016_12_01
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https://www.nxtbook.com/sosland/mp/2016_10_01
https://www.nxtbook.com/sosland/mp/2016_09_01
https://www.nxtbook.com/sosland/mp/2016_08_01
https://www.nxtbook.com/sosland/mp/2016_07_01
https://www.nxtbook.com/sosland/mp/2016_06_01
https://www.nxtbook.com/sosland/mp/2016_05_01
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https://www.nxtbook.com/sosland/mp/2016_03_01
https://www.nxtbook.com/sosland/mp/2016_02_01
https://www.nxtbook.com/sosland/mp/2016_01_01
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https://www.nxtbook.com/sosland/mp/2015_07_01
https://www.nxtbook.com/sosland/mp/2015_06_01
https://www.nxtbook.com/sosland/mp/2015_05_01
https://www.nxtbook.com/sosland/mp/2015_04_01
https://www.nxtbook.com/sosland/mp/2015_03_01
https://www.nxtbook.com/sosland/mp/2015_02_01
https://www.nxtbook.com/sosland/mp/2015_01_01_mp
https://www.nxtbook.com/sosland/mp/2014_12_01
https://www.nxtbook.com/sosland/mp/2014_11_01
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https://www.nxtbook.com/sosland/mp/2014_02_01
https://www.nxtbook.com/sosland/mp/2014_01_01
https://www.nxtbook.com/sosland/mp/2013_12_01
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https://www.nxtbook.com/sosland/mp/2013_08_01
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https://www.nxtbook.com/sosland/mp/2013_04_01
https://www.nxtbook.com/sosland/mp/2013_03_01
https://www.nxtbook.com/sosland/mp/2013_02_01
https://www.nxtbook.com/sosland/mp/2013_01_01
https://www.nxtbook.com/sosland/mp/2012_12_01
https://www.nxtbook.com/sosland/mp/2012_11_01
https://www.nxtbook.com/sosland/mp/2012_10_01
https://www.nxtbook.com/sosland/mp/2012_09_01
https://www.nxtbook.com/sosland/mp/2012_08_01
https://www.nxtbook.com/sosland/mp/2012_07_01
https://www.nxtbook.com/sosland/mp/2012_06_01
https://www.nxtbook.com/sosland/mp/2012_05_01
https://www.nxtbook.com/sosland/mp/2012_04_01
https://www.nxtbook.com/sosland/mp/2012_03_01
https://www.nxtbook.com/sosland/mp/2012_02_01
https://www.nxtbook.com/sosland/mp/2012_01_01
https://www.nxtbook.com/sosland/mp/2011_12_01
https://www.nxtbook.com/sosland/mp/2011_11_01
https://www.nxtbook.com/sosland/mp/2011_10_01
https://www.nxtbook.com/sosland/mp/2011_09_01
https://www.nxtbook.com/sosland/mp/2011_08_01
https://www.nxtbook.com/sosland/mp/2011_07_01
https://www.nxtbook.com/sosland/mp/2011_06_01
https://www.nxtbook.com/sosland/mp/2011_05_01
https://www.nxtbook.com/sosland/mp/2011_04_01
https://www.nxtbook.com/sosland/mp/2011_03_01
https://www.nxtbook.com/sosland/mp/2011_02_01
https://www.nxtbook.com/sosland/mp/2011_01_01
https://www.nxtbook.com/sosland/mp/2010_12_01
https://www.nxtbook.com/sosland/mp/2010_11_01
https://www.nxtbook.com/sosland/mp/2010_10_01
https://www.nxtbook.com/sosland/mp/2010_09_01
http://digital.meatpoultry.com/sosland/mp/2010_08_01
http://digital.meatpoultry.com/sosland/mp/2010_07_01
http://digital.meatpoultry.com/sosland/mp/2010_06_01
http://digital.meatpoultry.com/sosland/mp/2010_05_01
http://digital.meatpoultry.com/sosland/mp/2010_04_01
http://digital.meatpoultry.com/sosland/mp/2010_03_01
http://digital.meatpoultry.com/sosland/mp/2010_02_01
http://digital.meatpoultry.com/sosland/mp/2010_01_01
http://digital.meatpoultry.com/sosland/mp/2009_12_01
http://digital.meatpoultry.com/sosland/mp/2009_11_01
http://digital.meatpoultry.com/sosland/mp/2009_10_01
http://digital.meatpoultry.com/sosland/mp/2009_09_01
http://digital.meatpoultry.com/sosland/mp/2009_08_01
http://digital.meatpoultry.com/sosland/mp/2009_07_01
http://digital.meatpoultry.com/sosland/mp/2009_06_01
http://digital.meatpoultry.com/sosland/mp/2009_05_01
http://digital.meatpoultry.com/sosland/mp/2009_04_01
http://digital.meatpoultry.com/sosland/mp/2009_03_01
http://digital.meatpoultry.com/sosland/mp/2009_02_01
http://digital.meatpoultry.com/sosland/mp/2009_01_01
http://digital.meatpoultry.com/sosland/mp/2008_12_01
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http://digital.meatpoultry.com/sosland/mp/2008_09_01
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