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29 Oct 2024 Backing up evisceration After evisceration, carcasses should be clean and well-presented, with harvested necks and trimmed neck skins, all achieved through... 02 Oct 2024 Does your dry goods management system meet today’s challenges? In today’s global supply chain, managing dry goods products effectively is more crucial than ever—and more challenging. With increasingly... 01 Oct 2024 Keeping convenience food safe and healthy When processing tasty value-added convenience products, filtration of frying oil is a crucial step. Marel's Full Flow Filter guarantees... 16 Sep 2024 How to eviscerate a duck? Marel PMJ’s duck portfolio optimizes the evisceration process, accounting for the diverse final duck products produced for key markets. 03 Sep 2024 The added value of pet food production Pet food production is about unlocking your full potential as a poultry processor. When considering maximum carcass utilization of... 20 Aug 2024 Rethinking poultry chilling in the USA Besides the high water usage associated with water chilling, other arguments also plead in favor of air chilling. Therefore, poultry... 07 Aug 2024 Chicken wings cut-up for fast food Marel's ACM-NT Convenience Food cut-up system meets the different wing requirements of QSR restaurants, anatomic or 9-piece. 16 Jul 2024 "Smart solutions depend less on human decisions" Arie Tulp, Sales & Marketing Director Marel Poultry, answers six questions on the latest poultry industry trends. He foresees that... 09 Jul 2024 8 questions about the AeroScalder Marel’s AeroScalder system is an attractive alternative to immersion scalding. Moisturized air instead of a water bath saves water... 1 2 3 4 … 28
