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Innovation at IFFA: A cost-saving method for loin and bacon defatting
The automatic defatting of loins is quite a difficult task due to the special anatomical nature of this cut. Most of the defatting solutions available on the market are quite expensive or are not suitable for a large variety of requirements.
MAJA has developed a new method, with which loins without neck, bone-in and also boneless, can be defatted in an easy and cost-saving way.
The MAJA-solution allows the removal of the back-fat in one single piece. The advantage: No cuts in the backfat, which can then be used for slicing fat plates also.
Before the automatic defatting, the fillet, (tenderloin), is removed and the loin must be sliced on the backside by hand. Then the piece passes the MAJA Fat Scanning System BFE1, where the fat thickness is determined ‘opto-electronically ‘. This information is transmitted to the BXM Loin blade holder in order to remove a specific fat thickness from each individual loin. The operator can adjust the machine to a fat thickness on the loin of up to 3 mm.
In the secondary process the back-fat, removed earlier, can be de-rinded automatically utilizing the MAJA BXA 443 NFL. The MAJA Loin Defatting System can be easily integrated into a line and is best suitable for meeting the demands of the meat processing industry.
The BXM Loin can process up to 800 pork halves per hour. Left and right pieces can be processed by one and the same machine, without any technical modifications.
Another version of the loin defatting system is also available without fat scanning device. The adjustment of the fat layer is done by push-buttons and the operator can choose between 8 defatting levels, depending on the loins to be processed.
The advantage of this new MAJA-system: It is very robust and uncomplicated so that even unskilled staff can operate the BXM Loin.
At the IFFA, MAJA will present for the first time also a defatting system for bacon, which is based on the same principle as the BXM for loin defatting.
Link: Technical details
Innovation at IFFA: Fully-automatic skinning of up to 3000 meat cuts per hour
Wherever big quantities of ham cuts are deboned, membrane skinners are used to refine the cuts by removing the skin. If several tons are processed each day, very often industrial plants need much more than 10 manual membrane skinners. The new fully-automatic MAJA membrane skinner type SR 500 A helps the industry to automate this time consuming operation.
Over 15 years ago, MAJA launched the first automatic skinner for round meat cuts. With the second generation, the SR 500 A, the German meat machinery company now offers a solution that can be integrated into complete processing lines for the uniform removal of membranes from ham cuts.
This MAJA-patented system is of special interest for companies planning a new deboning line or thinking about improving the operating efficiency of their processes, by drastically reducing time and labor.
For comparison: An experienced deboner is able to skin 3 to 5 tons of ham cuts within 8 hours. The SR 500 A can skin between 12 and 24 tons of meat in the same amount of time, depending on the type of cut. Another big advantage: The SR 500 A is within a price range that allows a return on investment within very short period!
The SR 500 A is integrated into the deboning line so that no personnel are necessary to move product by hand for transport or infeed into the machine. The cuts fall from the deboning line onto the infeed conveyor system and enter into the skinning process. The processing cycle of skinning and turning can be adjusted individually. The membranes removed fall onto an integrated discharge conveyor system. The meat cuts leave the machine and can be conveyed to the quality control area.
This method of fully-automatic processing guarantees a consistent skinning result. The yield of top-quality meat obtained by the SR 500 A is the same as by skinning with manual membrane skinning machines. A quality control is recommended for removing remaining skin which could not be removed automatically, due to the anatomical variations of the cuts.
One of Germany’s biggest pork meat processors has integrated the SR 500 A into its deboning line and the system has proven it’s excellence for over one year now.
IFFA 2010 - the 'MEAT-ing' place in Frankfurt
The leading international trade fair for the meat industry - processing, packaging and sales - will be opening its doors in Frankfurt from 8 to 13 May 2010. Around 60.000 trade visitors from 125 different countries are expected and some 900 companies from 48 countries will be presenting their new products over a floor area of more than 100.000 m². MAJA is also there, in hall 8, booth E30 and 32, with innovations in the field of membrane skinning, defatting, weight-controlled slicing and equipment for hygienic flake ice production and handling.
Link: IFFA-Website
