March 2009

"Bending" IR equipment for food quality,safety.

Producer of ready-to_eat meat and poultry are increasingly employing infrared(IR) food-processing technologies to ensure foodsafety as well as optimising colour, taste and cooking efficiencies.

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February 2009

In the last 10 years, Butterball LLC's Jonesboro, Ark., further processing facility has created, nourished and propelled a people-safety-first mentality that permeates the modest 80,000 sq.-ft. facility. It efforts haven't gone unnoticed.

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August 2008

BRISTOW, Okla. -- Producers of ready-to-eat meat and poultry are incorporating infrared (I.R.) food processing technologies to ensure food safety as well as optimizing color, taste and cooking efficiencies.

I.R. pasteurization equipment is bolstering efforts to combat the hazards of listeria and other pathogens on products ranging from hams and briskets to deli loaves. The use of quick I.R. surface treatment of such pre-cooked products can provide a log reduction of 3 or better. By combining short, medium and long wave high-response I.R. emitters, a process can be fine-tuned to maximize product safety while also achieving the required surface finish, including color and texture of meats as well as topping products such as cheese.

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July 2008

Producers of ready-to-eat meat and poultry are incorporating infrared (IR) food processing technologies to ensure food safety as well as optimising colour, taste and cooking efficiencies.

IR pasteurisation equipment is bolstering efforts to combat the hazards of Listeria and other pathogens on products ranging from hams and briskets to deli loaves. The use of quick IR surface treatment of such pre-cooked products can provide a log reduction of three or better. By combining short, medium and long wave high-response IR emitters, a process can be fine-tuned to maximise product safety while also achieving the required surface finish, including colour and texture of meats as well as topping products such as cheese.

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May 2008

IR pasteurization equipment is bolstering efforts to combat the hazards of listeria and other pathogens on products ranging from hams and briskets to deli loaves. By combining short, medium and long wave high-response IR emitters, a process can be fine-tuned to maximize product safety while also achieving the required surface finish, including color and texture of meats as well as topping products such as cheese.

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February 2008

The idea that “If you want something done right, you have to do it yourself,” is an ages-old theory that is applied to many situations. In the home-improvement arena, which practically coined the phrase, it’s the law behind the “do-ityourself,” or DIY, movement.

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