Meat+Poultry - April 2023 - 54
POULTRY PROCESSING TECH
grading whole birds to cut-up and deboning,
continuing to batch weighing, slicing and
dicing, " said Paul Breure, Foodmate project
development manager.
" Our company's specialty is dark meat
deboning, with the speed ranging from 200
to 240 pieces a minute, with throughput
and yields. We provide deboning for breast
(white) and dark meat, " he said. " Our flagship
machines are the OPTIX Thigh Deboner and
the ULTIMATE Whole Leg Deboner, they are
intelligent deboners with x-ray technology.
We were the pioneers in intelligent deboning,
utilizing x-ray technology and guaranteeing high
yields and efficiency and high levels of return
on investment.
Milan Wamsteker, global manager,
marketing and communications for Meyn,
Oostzaan, The Netherlands, said the company
services the entire poultry processing market,
including the 20 biggest processors in the
world, but also small processors running low
line speeds located in developing countries.
" Our company's
specialty is
dark meat
deboning,
with the speed
ranging from
200 to 240
pieces a minute,
with throughput
and yields.
We provide
deboning for
both breast
(white) meat
and dark meat. "
- PAUL BREURE
" We also have some customers in the
Middle East and Africa, starting with speeds of
1,500 birds per hour, and growing to 8,000 or
9,000 birds per hour, " he said.
Wamsteker said Meyn supplies everything
from live bird handling; truck unloading,
hanging, stunning, to slaughtering,
evisceration, chilling, cut-up and deboning, all
at a possible speed of 15,000 birds an hour.
" Our hardware in combination with our
software offers all the flexibility to provide retail
and foodservice with the products needed, "
Wamsteker explained. " Because poultry is a big
numbers game, Meyn software allows the whole
process to be optimized and create substantial
cost savings, increase yield, and maximize profits.
" We can make the whole process from live
birds to fillets possible at 15,000 birds an hour.
Our machines also have the largest weight
tolerance, so for us, lack of flock uniformity
is less of an issue, " he added. So, flexibility is
greater and overhead is less, the Meyn manager
pointed out.
54 MEAT+POULTRY | 04.23 | www.meatpoultry.com
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Meat+Poultry - April 2023
Table of Contents for the Digital Edition of Meat+Poultry - April 2023
Meat+Poultry - April 2023 - Intro
Meat+Poultry - April 2023 - 1
Meat+Poultry - April 2023 - 2
Meat+Poultry - April 2023 - 3
Meat+Poultry - April 2023 - 4
Meat+Poultry - April 2023 - 5
Meat+Poultry - April 2023 - 6
Meat+Poultry - April 2023 - 7
Meat+Poultry - April 2023 - 8
Meat+Poultry - April 2023 - 9
Meat+Poultry - April 2023 - 10
Meat+Poultry - April 2023 - 11
Meat+Poultry - April 2023 - 12
Meat+Poultry - April 2023 - 13
Meat+Poultry - April 2023 - 14
Meat+Poultry - April 2023 - 15
Meat+Poultry - April 2023 - 16
Meat+Poultry - April 2023 - 17
Meat+Poultry - April 2023 - 18
Meat+Poultry - April 2023 - 19
Meat+Poultry - April 2023 - 20
Meat+Poultry - April 2023 - 21
Meat+Poultry - April 2023 - 22
Meat+Poultry - April 2023 - 23
Meat+Poultry - April 2023 - 24
Meat+Poultry - April 2023 - 25
Meat+Poultry - April 2023 - 26
Meat+Poultry - April 2023 - 27
Meat+Poultry - April 2023 - 28
Meat+Poultry - April 2023 - 29
Meat+Poultry - April 2023 - 30
Meat+Poultry - April 2023 - 31
Meat+Poultry - April 2023 - 32
Meat+Poultry - April 2023 - 33
Meat+Poultry - April 2023 - 34
Meat+Poultry - April 2023 - 35
Meat+Poultry - April 2023 - 36
Meat+Poultry - April 2023 - 37
Meat+Poultry - April 2023 - 38
Meat+Poultry - April 2023 - 39
Meat+Poultry - April 2023 - 40
Meat+Poultry - April 2023 - 41
Meat+Poultry - April 2023 - 42
Meat+Poultry - April 2023 - 43
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Meat+Poultry - April 2023 - 46
Meat+Poultry - April 2023 - 47
Meat+Poultry - April 2023 - 48
Meat+Poultry - April 2023 - 49
Meat+Poultry - April 2023 - 50
Meat+Poultry - April 2023 - 50a
Meat+Poultry - April 2023 - 50b
Meat+Poultry - April 2023 - 51
Meat+Poultry - April 2023 - 52
Meat+Poultry - April 2023 - 53
Meat+Poultry - April 2023 - 54
Meat+Poultry - April 2023 - 55
Meat+Poultry - April 2023 - 56
Meat+Poultry - April 2023 - 57
Meat+Poultry - April 2023 - 58
Meat+Poultry - April 2023 - 59
Meat+Poultry - April 2023 - 60
Meat+Poultry - April 2023 - 61
Meat+Poultry - April 2023 - 62
Meat+Poultry - April 2023 - 63
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Meat+Poultry - April 2023 - 91
Meat+Poultry - April 2023 - 92
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
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
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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
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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
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