Linde North America is now making its patented bottom-injection chilling systems possible with liquid nitrogen (LIN) for efficiently chilling protein product in mixers/blenders, grinders and extruders used in ground meat and poultry operations.
A new webinar presentation from Provisur Technologies entitled “The Formula For The Perfect Burger” is generating a high level of interest among processors seeking to improve their systems from raw material to formed end product.
The term “time-tested” may not properly describe the processes of grinding and stuffing meat, simply because it may not infer enough distance in time. To be certain, grinding protein is an art and skill that dates forever, and stuffing of meat into casings is just as longstanding a tradition as far as protein-processing goes.
