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Technical Improvements to Coarse Separated Meat

by 5m Editor
21 February 2013, at 10:10am

FRANCE - LIMA has dramatically improved the quality in terms of recovered meat texture.



The LIMA DDS range allows to reach with yields up to 40 to 80 per cent on chicken trimmings, V-bones, necks with a MDI less than 58.1 per cent.

The calcium level is now as low as 200 to 500ppm.

This achievement allows to classify these products technologically - as closed to minced meat*.

This has been possible thanks to keeping control of very low pressure during the separation process.

Also, the even and constant flow transfer of the raw material from the hopper to the separating head is critical.

Almost all these new concepts are adaptable on existing models.

Therefore, in choosing LIMA, their customers are assured that they are acquiring equipment on which these progresses can be adapted without high capital investment and important modification to existing production lines.

LIMA and their distributors from all over the world will be at your service at the IFFA trade show in Frankfurt, Germany on 4 to 9 May 2013 (Hall 9.0, stand C10).

*Labelling depending on legislation.