Volumetric portioning provides processors with the ability to maximize yield. MULTIVAC’s TVI volumetric portioning systems see an average 4% - 5% increase in yield when replacing older portioning systems. Precise cuts based on overall volume give each piece of meat a consistent shape and weight, as well as a significant advantage to both retail and foodservice customers.
Explore Fortress Technology’s guide to common food safety hazards encountered in meat and poultry processing and effective control measures to mitigate these risks in our new informative white paper.
Demakes' HPP process has been integral to their expansion, enabling them to create high-quality meat products with added value. HPP is the only non-thermal food technology for the meat industry that meets the requirements of both consumers and manufacturers: premium quality, clean label, food safety and extended shelf-life.