introduced innovative new method for cooked sausage and cooked ham
3. DIL meat and meat products Seminar - Great interest in regular event
About 70 participants, including a delegation from Russia to had gathered in October at the German Institute of Food Technologies (DIL) in Quakenbrück to be informed by the experts of the Institute as well as external experts about the latest developments in meat and meat products. The annual industry seminar was to 3. Time instead.
Fritz Kortschack, Speaker and Head DIL Competence Team Meat [Source: DIL]
The focus of this year were sustainable methods differed significantly from the classic parameters of temperature-time. The high-pressure method presented here the head of DIL competence teams meat Fritz Kortschack the example of the production of cooked ham. In the result not only longer shelf life, the absence of chemical additives, and reduced energy use can be achieved. In addition, a contribution in terms of "clean label" and to reduce waste and waste is done. Here hydrostatic pressures of up 100 1000 MPa are applied.
Another method, the pulsed electric fields, Prof. Dr. Stefan Töpfl, head of the DIL division process development using the example of the sterilization of blood plasma represents. Blood plasma is obtained in large quantities at the time of slaughter and consists of high-quality protein. This valuable resource is currently used hardly economical because there is currently hygiene problems and thus an unsatisfactory processability. The method of pulsed electric fields is inexpensive available at DIL under the ELEA technology and thus offers more possibilities valuable raw materials in food production supply.
The production of cooked sausages and thus also of sausage is still the use of expensive heat and energy, and a not inconsiderable time and effort. Fritz Kortschack presented at the seminar a novel method that is significantly time- and cost-saving. Here, the sausage meat is filled in to be heated form shells, gently heated and then packed immediately. The method allows to weave braids even with sufficient strand length. An automated production line in confined spaces with low power consumption makes the process attractive. Combined pasteurizing heat and high pressure makes the products more durable. Abandoning additives allows "clean label" declaration. This method was developed at DIL and is unique worldwide.
During the lunch break several new products were tasted. Following the seminar various participants used the possibility to visit the new premises of the DIL and get a personal overview of the pilot plant. It demonstrated Dr. Knut Franke, in DIL responsible for the field of robotics, a new type of Vacuum gripper, the hygienic and safe, can irregular and flexible food we transport and place meat or sausage pieces. This gripper enables both increasing efficiency within the line finishing and the safe handling and placing.
Located in the center of the German Food Industry Research Institute is constantly expanding its options for meat, sausage and ham producers with new methods to innovative act without themselves have their own product development department. The Institute fosters competitiveness of mostly medium-organized sector.
Source: Quakenbrück [DIL]
