Profitability of cooked ham production lines: adaptation to different maturation cycles
The growing market demand for products of higher quality at lower cost, the need for greater productivity and profitability in processing lines, increasingly strict food regulations, as well as greater consumer concern about food safety and sanitation, among other reasons, have forced manufacturers of machinery for the production of cooked meat products to look for new solutions and offer new processes (more automation, more productivity, more control, more traceability, more ergonomics, more safety, easier sanitation and maintenance, etc ...).
In particular, all processing plants for cooked whole muscle meat products are seeking a way to automate and achieve a maximum reduction in the time used in the various phases of the process, with the goal of a maximum increase in productivity and profitability of the line. Throughout the history of cooked ham and shoulder production, the productive process has undergone many changes due to the development of technology (chemical and technical), consumer preferences and the unstoppable evolution towards globalization of markets.
Not all the technical and technological changes proposed in the sector over the years have been adopted as standard processes applicable to most products and markets. Many have ended up being mere ideas without contributing anything of significant value, others have been relegated to very specific productions and areas, and a few have gradually been introduced until finally becoming widely accepted as real processing improvements applicable to a global market.
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