Fresh Pork Sausages

Main Benefits

  • Automatic process and minimal manual handling
  • Improved food safety
  • Total recipe control 
  • Production monitoring
  • Flexible and cost-saving 
 
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Overview

Marel’s line for fresh sausages includes deboning, trimming, grinding, mixing, pumping, linking and tray loading.

Benefits of the full sausage line, include automatic processing, improved food safety, total recipe control and production monitoring.

 

Deboning and trim inspection

Deboned pork meat for fresh pork sausage production may be received straight from a DeboFlex pork foreend deboning line or bought from a trim supplier. Before being ground, the meat may go through a fat analysis and bone detection system using, for example, Marel’s Trim Inspection System or Trim Management System.

 

Grinding, mixing and portioning

For fresh sausage production, a two grind system is often chosen. The meat is first passed through a 3/4” plate for coarse grinding and then transferred to a mixing system. Here, spices and other ingredients are mixed with the meat before being reground through a fine-hole plate. After this, the meat mass is led to a MasterLink, a highly efficient, in-line sausage portioner, that produces a wide variety of length and weight consistent fresh sausages.

The MasterLink operates with natural, alginate or collagen casings without a twist, directly saving on casing costs. The products are subsequently conveyed to a MasterLoader where they are automatically loaded into trays.

 

 

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