MEAT EQUIPMENT
We have the following pilot plant equipment available through Iowa State University Meat Laboratory:
Meat particle size reduction
- Conventional and high volume grinders with bone particle removing attachments
- Frozen meat grinder
- Kramer-Grebe high-speed vacuum steam jacketed cooking chopper
- Single plate emulsion mill
Mixing and blending
- Convention and vacuum mixer with carbon-dioxide chilling
- Paddle or ribbon mixers
Stuffing and linking
- Vemag and Risco stuffers with portioner and linker
- Tipper-tie closing machine
- Townsend high speed peeler
Smoking and Drying
- Thermal processing equipment for low and high temperature cooking using natural and liquid smoke.
- Steam cooking and fermentation of dry sausage and dry cured meat
Cooking
- Commercial ovens, broilers, grills,
convection and microwave cooking units- Steam and water cooking equipment
Curing
- Conventional stitch or artery pump and
dry cure facilities- Townsend injection equipment
- Tumbling and massaging equipment
- Ham stuffing and pressing equipment
Slicing
- Conventional automatic high-speed slicer
- Manual electric slicer
Packaging
- Retail tray over wrap packaging
- Pouch and roll stock vacuum packaging machine
Freezing
- Conventional air blast units
- Cryogenic cabinet equipped for liquid
nitrogen or carbon-dioxide- Equipped for environmental temperature
monitoring with external readout
