Meat + Poultry - October 2009 - 119

New Product Showcase
Dry curing
Nu-Meat's Quick-Dry-Slice
(QDS) drying-curing process can
reduce the most time-consuming step of the
traditional process
of drying fermented
sausages and drycured cooked meats
by up to 30 hours. The
process is applied to
the product directly
after fermentation, but
prior to the drying phase.
Previously fermented frozen
products undergo a quick-tem
pering drying process at controlled temperature and humidity, which combines both convective
and vacuum drying. This is followed by a
drying and maturing phase in a modified atmosphere.
For more information, call Nu-Meat at (908) 754-3400.
www.nu-meat.com

Integrated
solutions
A new integration solution from
Sealed Air's Cryovac brand gives
food processors
control and overs i g ht of t h e i r
equipment, providing the ability
to control and improve productivity
and performance,
resulting in a sustainable reduction
in operating costs.
Cryovac PakFormance integration
solutions are a unique combination of hardware, software,
equipment and services designed exclusively for the foodpackaging industry. Users can monitor key equipment
and process indicators to immediately react to deviations
and address potential issues. For more information, call
Sealed Air at (800) 845-3456.
www.sealedair.com

R

T-1

Manual & Electric Sausage Stuffers!
A perfect size for everyone!
These Stuffers & Motors are made to a
quality standard that is becoming more
and more rare with each passing year...
They are made by skilled, detail-oriented
craftsmen in Buffalo, NY, USA.

Horizontal slicing machine

www.sausagemaker.com/mp9
For a complete line of meat processing equipment
call for a FREE catalog or visit our website.
120 * Meat&Poultry * October 2009 * www.MeatPoultry.com
Customer Service 1-716-824-5814, Fax 1-716-824-6465

Jarvis Products' Trio FTC SMS soft meat, horizontal slicing machine can cut chicken breast fi llets, turkey breast
fi llets and fish fi llets into two to four, 0.2 inch to 0.6 inch
slices, with or without separation, at line speeds of up to
200 fi llet pieces per minute. All slices can be kept together, and left on top of each other, ensuring all packaged
packets have the same cut distribution. Slices are delivered as a whole fi llet onto an out-feed conveyor, ready for
packaging or cooking. For more information, call Jarvis
Products Corp. at (860) 347-7271.
www.jarvisproducts.com


http://www.nu-meat.com http://www.sealedair.com http://www.sausagemaker.com/mp9 http://www.jarvisproducts.com http://www.MeatPoultry.com

Meat + Poultry - October 2009

Table of Contents for the Digital Edition of Meat + Poultry - October 2009

Contents
Meat + Poultry - October 2009 - 1
Meat + Poultry - October 2009 - 2
Meat + Poultry - October 2009 - 3
Meat + Poultry - October 2009 - Contents
Meat + Poultry - October 2009 - 5
Meat + Poultry - October 2009 - 6
Meat + Poultry - October 2009 - 7
Meat + Poultry - October 2009 - 8
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2024
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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
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
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