EDITION 9 | EN

MEAT PROCESSING MEAT

SIGHT

the environment In partnership with largest Brazilian pork processor Brazilian with largest control and traceability control gathering Caring about Caring The next of The level

Automated data data Automated IN INNOVA

Automated data gathering drives Changing food safety CONTENTS and evolving The technology for providing complete data-driven farm to fork traceability is not only about blockchain, Internet of Things and other new traceability technologies.

The consumer trends are driving the Traceability has been around in the meat industry for years and is readily available need for evermore product types or for use. SKUs. Automated data The need for a greater number and gathering 3 variety of end products result in Traceability is about being able to find participant in the food industry supply ‘old fashioned’ but proven technology of shorter production runs and quicker Automatic out where a product comes from, and chain seems to have his own demarcated barcoding, this solution offers instant change-over times between product leaf lard removal 4 following its route through the entire information silo, although parties are traceability at batch level from farm to types. supply chain. supposed to cooperate. This makes it fork. The INAC project goes to show that End products could include steaks Consistent hard to trace a product. Not only is the combining automated data gathering with various thicknesses; various performance with Without an effective traceability system, data difficult to access, but also the recall with existing technology can ensure These challenging days food types of marinated; or minced and robots 5 food processors may be shut out of process is often very time-consuming full-blown traceability. processors must be able to adapt mince related products like burgers lucrative new markets or lose business to and cumbersome. quickly in order to stay competitive. and sausages, for example. Aurora Alimentos: companies that can demonstrate a valid ROAD MAP Much of this is driven by changing Partnership with Brazilian 6 traceability system. TECHNOLOGY ALREADY AVAILABLE “We probably all share the same vision of consumer demands and global In this edition of Insight Meat processor 6 In fact, many processors have only to data-driven food safety. We strive for circumstances such as African Swine Processing we look amongst other PEN AND PAPER embrace automated data collection to total traceability from farm to fork. This is Fever and Covid-19. at a number of new developments Sláturfélag Suðurlands: “For almost two decades, I’ve worked on have access to all (existing) traceability possible for sure,” concludes Rene Kjaer. within primary, fresh meat and Durability and reliability 99 automated data collection in the food processes. Such technologies for data The first step in achieving this is to have a To meet the changing and evolving prepared foods processing which processing industry,” says Rene Kjaer, gathering have been available at least for clearly defined end goal. Based on the consumer demands, food support processors on raw Innova Software 10 Sales Director for Innova Food Processing a decade. There is no need for complex, current state of data availability in their processors: material yield and value Software. “Having visited hundreds of modern systems such as blockchain. supply chain, food processors need to • require flexibility with their optimization, processing Prodea: processing plants all over the world, I’ve Existing technology can provide highly draw a road map and share it with all processes and equipment flexibility and product quality. Higher yields and accuracy learned that there are great differences reliable, far-reaching traceability while stakeholders, including legal bodies, • continue to strive to maximize We also take a look at how to in batching 13 between processors. Some of them have offering a perfect solution for a quick food safety agencies, NGO’s, technology the value of their raw material work with water treatment a high level of automation and data response to recalls. providers, processors, farmers, etc. • continue to focus on sustainable and sustainability. Square H Brands: reliability, while others still largely use As the leading provider of automated production of quality and Reaping the rewards of pen and paper." INAC BLACK BOX PROJECT data collection solutions to the food affordable end products. I am sure you will enjoy new Linker 14 The “INAC Black Box Project” in Uruguay processing industry, Marel is ready to reading. 14 SLOW RECALL is clear evidence of a successful meat take a very active role in realizing the Marel is dedicated to innovation and The latest trends in burger All processors are of course meeting local traceability system. This meat project vision of data-driven food safety. automation of processes. We DAVID WILSON production 16 legal requirements for traceability. Most covers farm to fork traceability for 37 develop and design food processing Managing Director of the time, however, they trace food in a processing plants in Uruguay. Marel’s solutions geared towards Marel Meat Aurora Alimentos: very limited way. Typically, traceability is Innova Food Processing Software plays a maximizing efficiency, flexibility and Water treatment 18 possible only one step up and one step key role in the project. It is the data adaptability in production. In marel.com/meat down in the supply chain, mostly collection tool for all 37 plants in the addition, we give very high attention Meat Showhow 20211820 restricted to a certain batch and a certain country and feeds data into a central to our software solutions, which time (i.e. a few hours). In addition, each database in Montevideo. Based on the enable much of the required flexibility and provides our customers with the process control needed, including yield monitoring.

2 3 PRIMARY PROCESSING PRIMARY PROCESSING

AUTOMATIC leaf lard removal

Leaf lard removal (flare fat removal) is one of the “toughest” processes in the slaughtering of pigs. The process is physically demanding to do manually and complicated to do with hand-tools. With Marel's new M-Line Leaf Lard Remover (MLR), robots are now able to do the job precisely, efficiently and without damage of carcass surface.

The most challenging aspect of leaf lard very rugged on the hands. Conversely, an additional pre-cutting operation to removal is in gripping and pulling the leaf pulling the leaf lard off the carcass in an enable the pulling tool to accurately grasp Accurate and lard in the right direction upwards from upwards movement repetitively is the leaf lard. This may actually also cause the lower part of the lard inside the belly. straining on the operator’s body. damage to the inner belly and rib cage.

Performing the job manually by gripping Semi-automatic solutions are currently THE ROBOT IS THE SOLUTION consistent performance5 onto the edges of the lower leaf lard is available. However, they typically require The M-Line Leaf Lard Remover (MLR) eliminates the steps of manual processing and the need for any pre-cutting. There is no need for manual scarfing or scraping of WITH ROBOTS the lard tip end, neither a need to protect the diaphragm from being damaged. Even kidney offal may remain inside the carcass Bung removal (anus drilling) is a complicated process in the slaughter line because while leaf lard pulling if the customer’s it requires a lot of precision and concentration to avoid potential contamination of process requires so. clean meat. The system bases the pulling process through accurate 3D scanning of the inner belly of each half carcass. Two The risk of contaminating clean meat whether it is a female or a male. sterilize the tools after each operation. independent robots work together on with bung fluid material makes the bung Based on that identification the robot This means that the operator has to each carcass, respectively pulling the left removal a critical process. It is, however, performs the bung removal operation in sterilize the bung remover in hot water and right sides of the leaf lard off the not a job, which just anybody can do. different ways. after each individual bung removal. carcass. It requires expertise to position the removal tool accurately in the bung area TWO REMOVAL METHODS With the M-Line Bung Remover this HANGING INSTALLATION to avoid not making perforations or If the pig is a female, the robot enters the sterilization operation has become New to the M-Line Leaf Lard Remover damages. bung area from the front of the carcass automatic. The robot incorporates lineup is a hanging version of the robot and pulls the bung to lay with the white Marel’s patented “Twin Tool”. The twin installation. The hanging version simplifies However, even the best of experts cannot organ package. This hugely reduces the tool works with a cabinet in which the hygiene and increases floor space, which keep concentration for many hours at the risk of contamination of clean meat. bung removal tool gets sterilized while a can instead be used for Dolavs or logistics time – and so slips in concentration may If the scanned carcass is a male, the robot second tool is in use. conveyors. result in inaccuracy and meat spoilage. enters the bung area the same way but leaves it in the bung channel. GO TO: The M-Line Leaf Lard Remover has a For that reason, Marel has developed a marel.com/m-line capacity of 650 carcasses per hour. robotic bung remover, which eliminates STERILIZING TOOLS the need for persons to perform the job. Because the process of bung removal The new M-Line Bung Remover (MBR) takes place in the production area before scans the pig carcass and identifies clean inspection, there is a need to

4 5 CUSTOMER STORY CUSTOMER STORY

“Few companies offer this type of slaughter technology, which guarantees the slaughter of 540 pigs per hour. That’s why we consider Marel and Sulmaq as strategic partners for our business”. – Christian Klauck, Engineering Manager at Aurora Alimentos

In partnership with the largest pork processor in Brazil

On October 15, 2019, to celebrate 50 years since it was founded, Aurora Alimentos opened the largest pork processing plant in Chapecó (SC), Brazil. The opening was the culmination of several years of strategic planning and working towards an increased pig slaughter capacity. The goal of Aurora Alimentos is to reach a slaughtering capacity of 25,000 pigs per hour in 2025. With the new processing plant, Frigorífico Aurora Chapecó (FACH1), that goal will most likely be reached four

years ahead of schedule.

Christian Klauck, Engineering Manager slaughter, cutting and deboning lines at at Aurora Alimentos, said that to achieve Frigorífico Aurora Chapecó (FACH1). the projected growth goal, the “Few companies offer this type of SUSTAINABLE EXPANSION FACH1 would be the most suitable for Antônio Wanzuit Júnior. The Chapecó cooperative relied on the invaluable slaughter technology, which guarantees In the company's strategic planning for development. The possibilities for plant directs 55% of its output of raw partnership of Marel and Sulmaq in their the slaughter of 540 pigs per hour," increasing their pig slaughter, the sustainable expansion and overhauling pork cuts to foreign markets. project to optimize and modernize the Klauck emphasizes. cooperative started by examining the the wastewater treatment area was conditions of its existing plants, in excellent. However, the fact that the TECHNOLOGIES USED  Christian Klauck, Engineering Manager at Aurora Alimentos. search of methods to increase expansion could be carried out without One of the highlights of the Frigorífico production. compromising the production flow was Aurora Chapecó (FACH1) project was ultimately the deciding factor. the CO2 group stunning system, which Antônio Wanzuit Júnior, Manager of “With the new plant, we can meet significantly reduces stress amongst the Frigorífico Aurora Chapecó (FACH1), higher demand from both the foreign pigs. Furthermore, the addition of the said that they quickly realized that and domestic markets,” emphasizes

ABOUT AURORA ALIMENTOS Aurora Alimentos is a central cooperative with 11 other affiliated cooperatives, and is responsible for producing raw material (according to strict quality standards) and for direct contact with farmers.

With the plant expansion, Aurora Alimentos now employs a total of 30,000 people, of which 4,000 are at FACH1. Once at full capacity, the facility will reach 5,500 employees before the end of 2020. 6 7 CUSTOMER STORY CUSTOMER STORY

Antônio Wanzuit Júnior, Manager of Frigorífico Aurora Chapecó

CO2 stunning system has improved slaughtering approximately 7,500 the quality of the meat significantly. pigs per day. The plant is on schedule to reach its full capacity of Another system adopted in the 10,527 pigs per day in the first half of slaughtering process was a dehairing 2020. At this stage, the Aurora Durability machine that uses biogas, a critical Alimentos conglomerate will be factor in reducing greenhouse gas slaughtering 25,000 pigs per day. emissions. Among all of Aurora’s pork plants, and reliability The automated carcass chilling FACH1 is its most certified facility. It chambers allow carcasses to be is also the only Brazilian meat classified and sent for deboning, processing plant that exports fresh according to the processing pork to the United States. By specifications. In addition, the meeting the strictest requirements, automation makes the presence of the plant can export its products to operators in a low temperature nearly 20 countries, including China, Environments inside environment unnecessary. Hong Kong, Japan, South Korea and The scales at Sláturfélag Suðurlands are Because of the longevity of Marel scales, network of scales. Innova helps Chile. a processing plant used eight to ten hours per day, and the total cost of ownership is very Sláturfélag Suðurlands monitor all AHEAD OF TIME can be challenging often more with seasonal production reasonable. Anna Runolfsdottir likes to quantities that go through production The project to expand the Chapecó fluctuations. The hygienic design means point out, "Not only are we buying a and records the utilization of products. plant began three years before its for equipment. Water, the scales can be washed down and reliable scale, but the longer lifespan Having an integrated system with a clear inauguration in 2019, with the works constant moisture, and sanitized quickly for rapid product means less disposal and replacement of overview of the entire production and commencing 16 months before. changeover. equipment. Better for the environment, order processing was a game-changer for By the end of 2019, the plant was hot and cold temperature and better for our bottom line." the company. The company is looking at can wreak havoc with There are approximately 30-40 Marel incorporating Innova's recipe system scales in different configurations Marel's Innova Food Processing Software soon and enhancing traceability for all of sensitive electronics and throughout the Selfoss plant. M1100 connects the company's extensive its products. affect their precision. scales and floor scales are used extensively throughout the factory floor. For that reason Icelandic SLÁTURFÉLAG SUÐURLANDS slaughterhouse FLEXIBILITY MATTERS Sláturfélag Suðurlands is the largest slaughterhouse in Iceland, with The harshest environment at Sláturfélag approximately 20% of the country's animals processed at their facility in Selfoss Sláturfélag Suðurlands, Suðurlands is in the salting room. Anna annually. always looks to durability Runolfsdottir, Head of Product Division at Sláturfélag The company's meat products have been a mainstay of Icelandic and reliability when Suðurlands explains, "We have two Marel meals since 1907. Sláturfélag Suðurlands is best known for its investing in new scales in our salting room. We have had hot dogs. Sláturfélag Suðurlands also produces steaks, hangikjöt other equipment ‘melt' in these rooms, (smoked lamb), meat toppings, ham, and ready meals. equipment. but our Marel scales look like new after more than 20 years of use. 88 9 INNOVA INNOVA

begins. Truck weighing and quality

The next level of inspections are options that can also be Receiving Quality live animals inspection added. control and traceability During stabling, the operator assigns animals to pens or lanes. The system then connects pens with the planned for the pork slaughter process Unloading Receipt slaughter process. The information dock of live collected by the system not only animals provides a real-time, live-animal Marel's Slaughter Information System manages the pork slaughter process from inventory but also improves animal the receipt of live animals through to the carcass cooling room. It lets you control, well-being by registering both the filling rate of each pen and the total stable monitor and improve the process in real time. It also ensures full traceability and time. supports the execution of all quality control procedures. After stabling, animals are taken through the slaughter process for Inventory Stable Control Management stunning, killing and bleeding, scalding REAL-TIME DATA COLLECTION The system captures and registers vital Operators can enter information using a and dehairing to the clean slaughter Automated data collection is becoming information such as kill number, weight, scanner or touch screen at terminals line. From here, the system assigns an increasingly important part of food grade, sample information, veterinarian located at key points throughout the animals to individual hooks and processing. The Slaughter Information inspection results and yield. This data not slaughter process, including live animal sequences them with a kill number. This System collects data in real time and only drives speedier decision- receipt. ensures all data collected can be linked Assign transforms it into reports and making to improve planning and Grading to individual carcasses throughout the to line dashboards, which allow you to make performance but also ensures full The screens are user friendly, intuitively slaughter process. informed decisions—quickly and with traceability of animals throughout primary operated and completely configurable to certainty. It also gives you a complete processing. allow for individual requirements, for Slaughter conveyor During the grading process, the and clear overview of the entire primary example specific data required by fat-to-lean ratio is recorded for each process. veterinary inspection authorities. carcass. After this, the veterinarian White o al inspection records any defects and Veterinary Red o al Weighing stations can inspection registers remarks concerning quality. User-friendly touchscreen for veterinary inspection results be installed at different The system then uses this information locations in the to send a carcass, if required, to re-trim,

Carcass inspection 1 Carcass inspection 2 Operations slaughter line to register re-inspection or to be condemned. At

root > Carcass inspection 1 animal weight or to the same time, terminals provide assign the weight of important information to operators, by-products to an such as where to trim a flawed carcass. Kill number 706 Kill number 705 Kill number 704 Kill number 703

Carrier ID 42168 Carrier ID 42167 Carrier ID 42166 Carrier ID 42165 animal or slaughter lot. Pitch ID 171 Pitch ID 170 Pitch ID 169 Pitch ID 168 Re- CARCASS CLASSIFICATION Weight adj +0.00kg Weight adj +1.00kg Weight adj +0.00kg Weight adj +0.00kg Retrim inspection Weighing FULL PROCESS Condemned Based on the data collected throughout Manure Ham abscess +1.00kg Boar smell CONTROL the primary process the system can

Tail bite From the moment live automatically give each carcass a Toenail animals are received, Classication sorting class using a classification matrix the Slaughter module. Carcasses with a particular class Information System Cooling room have similar characteristics allowing ensures they are Slaughter control them to be stored together on specific Manure Toenail Navel fracture Tail bite Boar Manual weight registered against a rails in the chilling room, helping to achieve optimal order fulfillment. Gall Incorrectly Open navel Tail abscess Barrow +0,5 +1,0 +2,0 purchase order and chopped fracture details from the initial Data transfer Stamping PERFORMANCE MANAGEMENT Hair Incorrectly Large navel Ham abscess Gilt inspection are chopped fracture captured. It is at this The data that the system captures and

Board smell To re-inspection Reset point that the registers is used to create dashboards traceability chain and reports, which give valuable

10 11 INNOVA CUSTOMER STORY "Thanks to the reliable multihead weigher, we can consistently meet our daily production goals on insights into production and quality. food processing. The Slaughter schedule." This information supports multiple Information System plays an – Ricardo Valenzuela, Prodea functions across the organization and important role in providing data to S.A., Chile can help different stakeholders achieve this. The system conducts manage and improve the slaughter quality checks and collects specific process in different ways. It also plays data, so that every end product can an important role in supplier be traced back to an individual evaluation. animal. This not only gives consumers piece of mind but also ensures food DETAILED PLANNING processors can act quickly and Using the data collected for each precisely to minimize the size of any carcass, the system generates a recalls. In addition, it helps processors precise overview of what is being who deal with different quality lines processed. The level of detail gives to ensure they are kept separate. Higher yields and the planning department a clear overview of what raw material is COMPLETE INTEGRATION available for the next stage of Innova Slaughter Information System processing. This allows them to is a fully integrated part of the Innova accuracy in batching ensure maximum value is obtained Software and can connect to other from different parts of the carcass Innova modules to give additional and to accurately plan order control through secondary fulfillment. processing and beyond. It can also connect and synchronize with ERPs QUALITY MANAGEMENT and other third party systems. The Slaughter Information System Chilean processing highest quality products throughout same time minimize giveaway," says Mr. Another feature of the equipment that registers all information required by TAKE IT TO THE NEXT LEVEL Chile." Valenzuela. Currently, Prodea supplies Mr. Valenzuela identifies as making a law, suppliers and customers. It can With the trend in food processing for company Prodea S.A. approximately 200 tons of cubed meat a positive difference is the robustness and, also generate legally required automation, digital transformation reduced their labor force The IQF Multihead Weigher is built to month, sold mainly to institutional consequently, the low cost of documentation. This removes manual and food safety, Innova’s Slaughter operate in the harsh, low temperature clients, such as food service companies. maintenance. "We carry out preventive audits and checks and minimizes the Information System is a crucial tool from 15 to 5 employees and humid environments of frozen maintenance plans, as established by risk of human error. In addition, data that will give you the control you per shift in their Santiago product processing. ACCURATE AND CONSISTENT Marel Service. We have complete is collected in real time making it need to take your business to the Mr. Valenzuela finds that the main confidence that the equipment will possible to take swift and appropriate next level. facility, by adding one "Before installing the Multihead Weigher, advantage of their new IQF Multihead continue to serve us with the efficiency action if production starts to deviate of Marel's Multihead we batched manually, and it took a lot of Weigher is the higher productivity and necessary for our long-term business from the desired specifications. GO TO: operator time, especially when working the accuracy in batching. "Thanks to the needs," says Mr. Valenzuela. marel.com/innova Weighers to their cube with small batches of 250g and 500g. Multihead weigher, we can consistently INCREASED TRACEABILITY cutting line. With the new equipment, we are able to meet our daily production goals - faster There is a growing trend and an fulfill orders extremely fast and at the and even with less labor needed". overall need for more traceability in While designing the frozen product processing plant, Prodea decided to create a dedicated area for the Innova Slaughter Information System automation of the cube cutting process, supports multiple functions batching and frozen meat packaging. ABOUT PRODEA Located in Santiago, Chile, Prodea S.A. Authorities External AUTOMATING AND IMPROVING has 270 employees. Its focus is with To guarantee portions of a fixed weight, food service, industrial clients and Suppliers Customers with a minimum giveaway and the most of the cafeterias of the National highest yields possible, Prodea turned to Council of School Aid and Marel for their IQF Multihead Weigher. Scholarships (JUNAEB). These provide a daily breakfast to 2,100,000 children. Maintenance SIS Quality control "Our concern was to meet the market's needs by paying attention to all stages of Prodea is dedicated to the processing our production," says Operations and supply of beef, pork and poultry Manager at Prodea, Ricardo Valenzuela: products. The company offers whole, Planning Operations "Being a leading provider of institutional sliced, portioned, semi-processed, Process products, our focus is to deliver the fresh and frozen cuts. management Internal 12 13 CUSTOMER STORY FURTHER PROCESSING

“With this new linker, we can run up to 20 percent faster, depending on the size of the product. We also have better weight control on the individual sausages and less giveaway.” – Noah Haskell, Director of Operations – Square-H Brands

Reaping the rewards of the new Frank-A-Matic Linker

The Frank-A-Matic Linker has been a great investment for Square H-Brands in California. It has improved their production process, which in turn has supported

their growth. So much so, that within a year, they invested in a second machine.

Family-owned company Square-H Brands new generation Frank-A-Matic Linkers in open to the idea of running the first of up to 20 percent faster, depending on made from various meat mixes. Being process, Marel has proven to be a great has been in business for more than 85 his production plant and help with the the new generation Frank-A-Matic the size of the product. We also have a able to change more quickly and easily partner. We have had frequent contact years. At their production facility in further development of the new Linkers and working closely together to better weight control on the individual between different products gives us a with the sales and service organization Vernon, California, they produce a wide machine, he was very eager to be part of develop the machine even further,” says sausages and less giveaway". The huge advantage.” and whenever we wanted to try variety of hot dogs and sausages, as well this advancement. Haskell. company has also seen faster and more something new, Marel were happy to as corned beef and other deli meats. precise changeovers, which is important GROWTH THROUGH PARTNERSHIP help us out. They have provided excellent “We are always interested in new OPTIMIZING PRODUCTION when running numerous products each A large team from Marel has worked on training and top-notch, on-site support,” NEW INNOVATION machines and innovations in the market. Haskell explains that after running the day. Haskell continues, "our versatile developing the new Frank-A-Matic Haskell comments. Noah Haskell is the Director of So when we were first introduced to new Frank-A-Matic Linker for some time, product offering includes more than 40 Linker. Haskell has met with many of the Operations and has been working for the Marel’s new Frank-A-Matic Linker, we what stood out most was the different types of sausages for customers team members and has always sensed GO TO: company for over 20 years. When Marel were very happy to see the industry improvements in the production process. in retail and food service. The sausages their complete dedication to making the marel.com/frankamatic approached him to run the first of the moving forward. Immediately, we were “With this new linker, we are able to run have different lengths, diameters and are product successful. “Throughout this

A GREAT INVESTMENT After just twelve months of using the new Frank-A-Matic Linker, Square-H Brands decided to purchase a second one for their production plant. “the Frank-A-Matic Linker has turned out to be a great investment for our company, which has really supported the growth of our business. Without this linker, that wouldn’t have been possible,” concludes Haskell. Marcos Manzo from Marel (left) and Noah Haskell, Director of Operations, Square H-Brands. 1414 15 FURTHER PROCESSING FURTHER PROCESSING

The latest trends Changing consumer BUTCHER BURGER in burger Interlaced fibers demand brings HOMESTYLE BURGER production opportunities Fine fibers with vertical orientation TENDER-FRESH BURGER Thick fibers with vertical orientation

STANDARD BURGER The market for burgers is changing. And it is changing fast. There is increasing Unordered fiber orientation demand for different types and textures of burger. This gives enormous potential for meat processors.

If you want to take advantage of In the last two decades, the trend towards influence the buyer decision process and As the burger is cooked, the reduction texture. The size and orientation of fibers specific eating experience and taste. opportunities in the burger market, you quality, taste and customization have is very important for overall consumer will then be in height rather than in allows different amounts of air to be Today we have the standard burger, need to differentiate yourself from the resulted in the emergence of the premium satisfaction. diameter. This means that it will look contained inside the burger, which which is typically pressed and without a competition. To achieve this successfully, it burger. Driven by its popularity, fast food Burgers mostly have a round or oval form similar in size before and after cooking, creates different levels of juiciness. clear fiber orientation. There’s the is important to have flexible processing in chains, cafes, high-end restaurants and but some will have straight, sharp edges, giving the consumer an optimal post- Increasing the size of the fibers also gives homestyle and tender-fresh burgers, terms of texture, shape and volume. And retailers started adding comparable, while others are more rustic with a purchase experience. more bite, improving the feeling in the where the fibers are oriented vertically. being able to consistently produce unique high-quality burgers to their menus and rougher, bulkier form. It is purely down to mouth and giving a more beefy texture. And then you have the butcher burger burgers of a high quality is key. product ranges. the individual’s personal preference which TEXTURE DETERMINES TASTE where fibers are interlaced.” of the many shapes is favored. Appearance is not the only thing that THE MAIN TYPES OF BURGER THE RISE OF THE BURGER Whatever the type, there are two crucial characterizes a burger. Texture also plays Each burger type has its own Regardless of volume or burger type, we Ever since the hamburger as we know it factors that affect the consumer After cooking, a burger should still look an important role and highly influences a characteristics to meet diverse consumer have a scalable solution to meet your was introduced in the early 1900s, the experience. Both need to be equally appealing and it is important that it consumer’s taste experience. preferences and they all have their own needs. burger market has changed dramatically. addressed when producing a burger; remains a similar size. Cooking the burger specific target market. The 1970s saw a rapid increase in the appearance and texture. will cause collagen fibers to contract, but Texture is determined by the grind size of GO TO: popularity of burgers as a reasult of the it is possible to ensure shrinkage is visually the meat and orientation of the meat Soazig Pinheiro, Product Specialist at marel.com/Burgers rise in demand for convenience food, the APPEARANCE IS KEY minimized by controlling the orientation proteins, most importantly the collagen Marel explains, “Through the years, we growing popularity of fast food and the The appearance of a burger, in both an of the collagen fibers during processing fibers. By controlling the direction of the have seen various generations of burger automation of the production process. uncooked and a cooked state, will strongly and steering them in a vertical direction. fibers, it is possible to obtain a certain types. Each one will give the consumer a

WHAT’S YOUR STYLE?

THE STANDARD BURGER THE TENDER-FRESH BURGER THE HOMESTYLE BURGER THE BUTCHER BURGER This type of burger uses a meat mass with an The tender-fresh burger is characterized by its bite and When a looser bite is desired, the same fiber orientation An alternative fiber orientation is the butcher style unordered fiber orientation resulting from the beefy texture, which is created by a vertical fiber as the tender-fresh burger is used but the size of the or angel-hair texture, where the fibers are grinding or mixing process. It is preferable not to use orientation. When biting into a tender-fresh burger the meat columns is reduced and finer vertical fibers are created. interlaced. This texture leaves some air inside the burger, high-pressure forming with this kind of meat mass in order to independent columns come loose in the mouth and there is no These smaller fibers also limit the visual shrinkage. which increases juiciness and reduces cooking time. It also prevent shape distortion and loss of raw material. Instead, it need to cut through fibers. An added advantage with vertical fiber gives the burger a unique, artisan texture and look. should be gently portioned in a mold without the use of any orientation is that most of the shrinkage is in height rather than additional fiber orientation techniques. diameter.

16 17 CUSTOMER STORY CUSTOMER STORY

effluents) and the sanitary sewage water Caring about the environment and then treated in a biological system. The biological system consists of: 1. an anoxic zone to enhance total nitrogen removal Sustainable development and environment preservation are part of Aurora 2. an aerated zone to further remove Alimentos' business values. Thus in 2019 the company Frigorífico Aurora Chapecó nitrogen and carbon 3. and a clarifier for the separation of the (FACH1) chose to install a Marel water treatment system at the pork slaughterhouse. sludge and the water. After disinfection the clean treated water “During the expansion of the Chapecó discharged. Wastewater contains blood, remove nitrogen as a condition for is discharged into the environment. slaughterhouse, we also looked for a fat, excrement, fragments of tissues and discharging treated water back into the supplier, who could offer a wastewater other organic substances that, if riverbed. “In fact, we needed a smaller “The wastewater treatment system at treatment solution that would support discharged untreated in the environment system, but more efficient and with Chapecó is still new, and we are still in our growth plans. Once more, we found will contaminate surface and greater control over all stages,” says the process of adjusting it. However, the that with Marel and we also immediately underground water resources. Luciana Breda. expected results have already been understood that its performance would achieved, such as the level of be much superior to the existing system”, Until the new project at Chapeco Aurora STATE-OF-THE-ART TECHNOLOGY ammoniacal nitrogen and the removal of says Luciana Frassetto de Campos Breda, Alimentos worked with a Marel water With the adoption of the Marel system BOD [biochemical oxygen demand] and sanitary engineer at Aurora Alimentos. treatment system, which used an aerated the effluents from the red lines (blood, solids”, Luciana Breda concludes. stabilization lagoon system to treat oils, greases and solid and liquid effluents Adequate wastewater treatment is a effluents. However, they needed to think from the slaughter process) is pretreated growing concern among companies in of an alternative that would optimize the in a coagulation, flocculation and the meat processing sector. This is land space dedicated to water treatment. flotation (DAF) unit. This pretreated water because the slaughter of pigs requires a In addition, Aurora Alimentos needed to is then combined with the effluent from large amount of water, which must be meet the environmental requirement to the green lines (manure, urine and liquid

18 19 MAX PERFORMANCE Services to suit Maximize equipment performance your specific needs MAX YIELD MAX OUTPUT Secure maximum yield Achieve maximum output Marel’s Service Solutions are a range of tailor-made services to suit specific customer needs. Each Service Solution is carefully MAREL SERVICE assembled according to the customer’s priorities and preferences. The Service Solutions offer a range of benefits while providing SOLUTIONS customers with the peace of mind that their operations will run smoothly. In supporting our customers with the optimum service solution, we focus on matching the available services to the customer’s specific requirements but also keep in mind that some services are MAX LIFETIME MAX RETURN Extend the lifetime of ON INVESTMENT subject to equipment compatibility or geographical availability. your equipment Get maximum return on your investment MAX UPTIME GO TO: Ensure maximum operating time marel.com/service

10 March 2021

Each year in March we host the Meat ShowHow, demonstrating our marel.com/meatshowhow meat processing equipment and systems in our demo and training center, Progress Point in Copenhagen. We had to cancel Meat ShowHow 2020 due to the Covid-19 - but we plan to host a Meat ShowHow event again in March 2021.

• Discover the latest developments in meat processing technology • See complete integrated systems with ongoing live demonstrations in a hands-on environment • Learn how automation can help optimize production and yield, increase food safety and innovate end-products EN • Meet our specialists and network with colleagues from the global red meat industry

In the days after the Meat ShowHow, we also give you the possibility to MEAT | JULY | 2020 sign up for individual equipment demonstrations to go into detail of a specific processing topic or product.

Progress Point is located in Denmark, only 10 minutes away from Copenhagen’s Kastrup Airport.

In partnership with our customers, we are transforming the way food is processed. Our vision is of a world where quality food is produced sustainably and affordably.

20 marel.com/meat