ASIA-PACIFIC MEAT PROCESSING EQUIPMENT Research Person: Onkar - - PowerPoint PPT Presentation

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ASIA-PACIFIC MEAT PROCESSING EQUIPMENT

Research Person: Onkar Sumant

Contact Us: Shant Khade Director Sales AMR Email: Shant@alliedmarketresearch.com

Phone number:1-503-894-6022

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ABOUT US

Allied Market Research is a global market research and business consulting company providing end to end solutions not only for Start-ups but also for Small, Medium and Large Size Organizations. We basically provide Business Intelligence solutions to the companies that helps them in understanding past trends, current scenario and future estimations of market. Our reports helps organizations in devising strategies and design the roadmap for future growth.. Allied provides nurturing environment required to develop and grow businesses, offering everything from business planning, virtual support, market intelligence, through to setting up

• ffice, acquiring resources, getting direct access to finance and experts and other

entrepreneurs and suppliers to really make businesses and entrepreneurs to grow. Our bundled and hassle free business support systems are customized to fit the needs of start-ups. Our large network of skilled consultants and experts help the start up in getting the business on roll.

3 Zinc helps maintain healthy immune system

SIGNIFICANCE OF MEAT

Great Source of Protein Meat is a SUPERFOOD Natural Source

• f Vitamin

B12 Iron helps carry

• xygen to and

throughout your tissues Phosphorus content

• f meat helps well

being of bones

SIGNIFICANCE NIFICANCE OF MEAT

Red Meat White Meat Meat Focus

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TOP MEAT CONSUMING COUNTRIES, BY VOLUME

• 1. China
• 6. India
• 3. Japan
• 4. Philippines
• 5. South Korea
• 9. Thailand
• 10. Malaysia
• 8. Indonesia
• 7. Australia
• 2. Vietnam

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MEAT CONSUMPTION 2018

Countries Meat Consumption (Thousand Tones)

China 68,696.64 Vietnam 5,274.00 Japan 3,845.00 Philippines 2,671.88 South Korea 2,660.42 India 2,085.55 Australia 1,645.27 Indonesia 1,621.21 Thailand 1,119.55 Malaysia 509.74 Malaysia Thailand Indonesia Australia India South Korea Philippines Japan Vietnam China

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MEAT CONSUMPTION IN CHINA, BY MEAT TYPE (THOUSAND TONES)

PORK TOTAL

45,148.0 55,506.5 60,402.9 2008 2018 2027

2.09% 0.98%

SHEEP

3,795.6 4,971.3 5,835.0 2008 2018 2027

2.74% 1.93%

BEEF

6,072.6 8,218.8 9,753.3 2008 2018 2027

3.07% 2.07%

55,016.2 68,696.6 75,991.2 2008 2018 2027

2.25% 1.18% CAGR (2008–2018) CAGR (2018–2027)

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MEAT CONSUMPTION PER CAPITA IN CHINA, BY MEAT TYPE (KILO GRAM)

PORK

26.19 30.60 32.69 2008 2018 2027

1.57% 0.76%

2.48 3.09 3.56 2008 2018 2027

2.21% 1.69%

BEEF

3.16 4.07 4.74 2008 2018 2027

2.55% 1.84% CAGR (2008–2018) CAGR (2018–2027)

SHEEP

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MEAT CONSUMPTION IN VIETNAM, BY MEAT TYPE (THOUSAND TONES)

PORK TOTAL

2,798.7 3,868.0 5,018.9 2008 2018 2027

3.29% 3.31%

SHEEP

11.1 9.4 13.1 2008 2018 2027

• 1.62%

4.36%

BEEF

519.6 1,396.6 1,737.1 2008 2018 2027

10.39% 2.71%

3,329.4 5,274.0 6,769.1 2008 2018 2027

4.71% 3.15% CAGR (2008–2018) CAGR (2018–2027)

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MEAT CONSUMPTION PER CAPITA IN VIETNAM, BY MEAT TYPE (KILO GRAM)

PORK

0.11 0.09 0.11 2008 2018 2027 25.18 31.27 37.54 2008 2018 2027

2.19% 2.23%

• 2.67%

3.21%

BEEF

4.19 10.13 11.66 2008 2018 2027

9.22% 1.68% CAGR (2008–2018) CAGR (2018–2027)

SHEEP

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MEAT CONSUMPTION IN JAPAN, BY MEAT TYPE (THOUSAND TONES)

PORK TOTAL

2,390.9 2,526.5 2,426.3 2008 2018 2027

0.55%

• 0.44%

SHEEP

39.1 20.7 16.8 2008 2018 2027

• 6.16%
• 2.11%

BEEF

1,172.6 1,297.8 1,309.9 2008 2018 2027

1.02% 0.10%

3,602.5 3,845.0 3,752.9 2008 2018 2027

0.65%

• 0.27%

CAGR (2008–2018) CAGR (2018–2027)

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MEAT CONSUMPTION PER CAPITA IN JAPAN, BY MEAT TYPE (KILO GRAM)

PORK

0.27 0.14 0.12 2008 2018 2027 14.51 15.49 15.35 2008 2018 2027

0.66%

• 0.10%
• 6.06%
• 1.82%

BEEF

6.38 7.14 7.44 2008 2018 2027

1.13% 0.46% CAGR (2008–2018) CAGR (2018–2027)

SHEEP

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MEAT CONSUMPTION IN PHILIPPINES, BY MEAT TYPE (THOUSAND TONES)

PORK TOTAL

1,648.2 2,132.1 2,632.8 2008 2018 2027

2.61% 2.61%

SHEEP

53.7 59.3 71.1 2008 2018 2027

1.00% 2.20%

BEEF

430.5 480.5 587.1 2008 2018 2027

1.10% 2.47%

2,132.4 2,671.9 3,291.0 2008 2018 2027

2.28% 2.58% CAGR (2008–2018) CAGR (2018–2027)

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MEAT CONSUMPTION PER CAPITA IN PHILIPPINES, BY MEAT TYPE (KILO GRAM)

PORK

0.52 0.49 0.52 2008 2018 2027 14.17 15.61 17.00 2008 2018 2027

0.98% 0.99%

• 0.61%

0.63%

BEEF

3.32 3.16 3.40 2008 2018 2027

• 0.50%

0.86% CAGR (2008–2018) CAGR (2018–2027)

SHEEP

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MEAT CONSUMPTION IN SOUTH KOREA, BY MEAT TYPE (THOUSAND TONES)

PORK TOTAL

1,524.6 1,896.8 1,985.1 2008 2018 2027

2.21% 0.52%

SHEEP

5.7 11.3 12.2 2008 2018 2027

7.03% 0.89%

BEEF

539.6 752.4 806.8 2008 2018 2027

3.38% 0.80%

2,070.0 2,660.4 2,804.0 2008 2018 2027

2.54% 0.60% CAGR (2008–2018) CAGR (2018–2027)

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MEAT CONSUMPTION PER CAPITA IN SOUTH KOREA, BY MEAT TYPE (KILO GRAM)

PORK

0.57 0.46 0.48 2008 2018 2027 0.25 0.21 0.20 2008 2018 2027

• 1.56%
• 0.35%
• 2.01%

0.47%

BEEF

1.06 0.52 0.55 2008 2018 2027

• 6.90%

0.58% CAGR (2008–2018) CAGR (2018–2027)

SHEEP

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MEAT CONSUMPTION IN INDIA, BY MEAT TYPE (THOUSAND TONES)

PORK TOTAL

379.5 366.9 387.5 2008 2018 2027

• 0.34%

0.62%

SHEEP

772.6 713.3 810.9 2008 2018 2027

• 0.80%

1.52%

1,817.4 1,005.4 1,154.6 2008 2018 2027

• 5.75%

1.65%

BEEF

2,969.4 2,085.6 2,353.1 2008 2018 2027

• 3.47%

1.43% CAGR (2008–2018) CAGR (2018–2027)

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MEAT CONSUMPTION PER CAPITA IN INDIA, BY MEAT TYPE (KILO GRAM)

PORK

0.57 0.46 0.48 2008 2018 2027 0.25 0.21 0.20 2008 2018 2027

• 1.56%
• 0.35%
• 2.01%

0.47%

BEEF

1.06 0.52 0.55 2008 2018 2027

• 6.90%

0.58% CAGR (2008–2018) CAGR (2018–2027)

SHEEP

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MEAT CONSUMPTION IN AUSTRALIA, BY MEAT TYPE (THOUSAND TONES)

PORK TOTAL

528.3 667.6 780.4 2008 2018 2027

2.37% 1.88%

266.5 236.7 245.7 2008 2018 2027

• 1.18%

0.42%

SHEEP BEEF

711.4 740.9 709.4 2008 2018 2027

0.41%

• 0.47%

1,506.1 1,645.3 1,735.4 2008 2018 2027

0.89% 0.61% CAGR (2008–2018) CAGR (2018–2027)

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MEAT CONSUMPTION PER CAPITA IN AUSTRALIA, BY MEAT TYPE (KILO GRAM)

PORK

10.99 8.41 7.89 2008 2018 2027 19.31 21.02 22.20 2008 2018 2027

0.85% 0.62%

• 2.64%
• 0.69%

23.33 20.94 18.11 2008 2018 2027

• 1.08%
• 1.50%

BEEF

CAGR (2008–2018) CAGR (2018–2027)

SHEEP

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MEAT CONSUMPTION IN INDONESIA, BY MEAT TYPE (THOUSAND TONES)

PORK TOTAL

638.0 813.3 967.7 2008 2018 2027

2.46% 2.11%

SHEEP

113.8 110.9 148.8 2008 2018 2027

• 0.25%

3.80%

BEEF

490.4 697.0 797.0 2008 2018 2027

3.58% 1.59%

1,242.2 1,621.2 1,913.6 2008 2018 2027

2.70% 2.00% CAGR (2008–2018) CAGR (2018–2027)

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MEAT CONSUMPTION PER CAPITA IN INDONESIA, BY MEAT TYPE (KILO GRAM)

PORK

0.42 0.37 0.45 2008 2018 2027 2.11 2.38 2.61 2008 2018 2027

1.21% 1.08%

• 1.46%

2.64%

BEEF

1.45 1.83 1.93 2008 2018 2027

2.32% 0.61% CAGR (2008–2018) CAGR (2018–2027)

SHEEP

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MEAT CONSUMPTION IN THAILAND, BY MEAT TYPE (THOUSAND TONES)

PORK TOTAL

879.6 944.2 1,044.5 2008 2018 2027

0.71% 1.18%

SHEEP

2.4 3.4 4.0 2008 2018 2027

3.76% 1.91%

BEEF

204.0 171.9 171.4 2008 2018 2027

• 1.70%
• 0.03%

1,085.9 1,119.6 1,219.9 2008 2018 2027

0.31% 1.00% CAGR (2008–2018) CAGR (2018–2027)

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MEAT CONSUMPTION PER CAPITA IN THAILAND, BY MEAT TYPE (KILO GRAM)

PORK

0.03 0.04 0.05 2008 2018 2027 10.31 10.65 11.69 2008 2018 2027

0.32% 1.09% 3.36% 1.82%

BEEF

2.15 1.74 1.72 2008 2018 2027

• 2.08%
• 0.11%

CAGR (2008–2018) CAGR (2018–2027)

SHEEP

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MEAT CONSUMPTION IN MALAYSIA, BY MEAT TYPE (THOUSAND TONES)

PORK TOTAL

198.5 247.8 267.6 2008 2018 2027

2.24% 0.89%

SHEEP

19.9 38.2 46.4 2008 2018 2027

6.73% 2.37%

BEEF

155.2 223.7 277.7 2008 2018 2027

3.72% 2.68%

373.7 509.7 591.7 2008 2018 2027

3.15% 1.79% CAGR (2008–2018) CAGR (20018–2027)

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MEAT CONSUMPTION PER CAPITA IN MALAYSIA, BY MEAT TYPE (KILO GRAM)

PORK

0.65 1.05 1.14 2008 2018 2027 5.71 6.03 5.84 2008 2018 2027

0.55%

• 0.35%

4.96% 0.98%

BEEF

4.01 4.89 5.44 2008 2018 2027

2.00% 1.26% CAGR (2008–2018) CAGR (2018–2027)

SHEEP

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Supply From Slaughter House Pig Halves Quarters of Beef, Sheep Frozen Meat Cutting Up Production

Raw Fermented Sausages Raw Cooked Meat Precooked Meat Dry Meat Cured Meat Fresh Processed Meat Cooked Sausage Meat Production Uncooked Sausage Meat Production Cutting Up Retail Cuts Preparation of Tinned Meat Packaging

• f Retail

Cuts Sausage Meat Cold Store Filling Smoking Filling and Sealing of Tins Packaging

Dispatch

STAGES OF MEAT PROCESSING

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KEY MANUFACTURERS

• EQUIPAMIENTOS CARNICOS, S.L. (MANICA)
• GEA GROUP AKTIENGESELLSCHAFT
• HEAT AND CONTROL, INC.
• ILLINOIS TOOL WORKS INC. (ITW)
• JBT CORPORATION
• KEY TECHNOLOGY, INC. (DURAVANT)
• MAREL
• THE MIDDLEBY CORPORATION
• BIRO
• SIRMAN SPA
• WESTON BRANDS LLC
• SELO
• MILLARD MANUFACTURING CORPORATION
• SIEMENS AG
• BAUCOR, INC.
• RISCO S.P.A.
• MADO GMBH

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ASIA-PACIFIC: A HAVEN FOR VEGETRIAN AND VEGAN POPULACE

• China

na: : About 4% of the population is vegetarian. Vegetarianism is on the rise in China (2017)

• Viet

etna nam: m: Ho Chi Min City in Vietnam is one of the globally known vegan friendly cities. Vietnam is also slowly adopting vegetarianism.

• Japan:

: Veganism is growing in Japan. Nearly 4.7 % of the Japanese population are vegetarian

• r vegan (2.7 percent identified as vegan (2014)
• Phili

lippi pine nes: s: Meat consumption is growing steadily in Philippines (PH). PH among world’s fastest growing meat consumers

• South

th Korea: : Vegetarianism in South Korea is on the rise. Estimates from the to Korean Vegetarian Alliance, the number of vegetarians in the country increased 10-fold over eight years, from 150,000 to 1,500,000 people between 2008 and 2016.

• Indi

dia: : India is ranked top in the world with 38% of the total population being vegetarians

• Austr

tralia: : Vegetarianism is gradually growing in Australia. Between 2012 and 2016, the number of Australian adults whose diet is all or almost all vegetarian has risen from 1.7 million people (or 9.7% of the population) to almost 2.1 million (11.2%)

• Indonesi

nesia: : Indonesia is one of the major vegan hubs in the Asia-Pacific. Indonesia is the 16th most vegetarian friendly country in the world

• Thail

ailan and: d: Vegetarianism is on an increase in Thailand. Thailand is known as one of the friendliest country in Asia for vegetarians

• Malaysia

sia: : The Malaysian vegetarian population is also witnessing growth. Malaysia ranks third for the most vegetarian-friendly countries in the world

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17.5% 7.5% Blending Equipment 10. 0.5% 5% Massaging Equipment 8.5% 5% Tendering Equipment 6.1% 1% Filling Equipment 6.8% 8% Other Equipment 14% 14% Grinding Equipment 7.5% 5% Dicing Equipment 6.7 .7% Smoking Equipment 22.5% 2.5% Cutting Equipment

2018 202 025

17. 7.8% 8% Blending Equipment 10. 0.8% 8% Massaging Equipment 8.2% 2% Tendering Equipment 5.4% 4% Filling Equipment 6.1% 1% Other Equipment 14. 4.6% 6% Grinding Equipment 7.2% 2% Dicing Equipment 6.2% 2% Smoking Equipment 23. 3.7% 7% Cutting Equipment

Take e Away: y:-

• Cutting equipment is the fastest growing segment of meat processing equipment market owing its importance

across meat processing value chain

• Followed by grinding equipment segment which is also expected to increase during the forecast period owing to

wide range of grinder application such as cutting, mixing, chopping, or mincing to cook meat

MARKET SHARE BY EQUIPMENT TYPE

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Objecti ective: e: Redu educt ction ion of the e meat at size

• The first operation to be employed in meat processing to separate essential meat

& fat portions of the carcass from the nonessential ones

• Carried out under vacuum conditions to reduce disintegration of the protein

content, which allows greater volume of filling in sausages and patties

• The key element to any meat cutting equipment is the blade mounted on a rotary
• shaft. The size and speed (rpm) of the blade decide the size of meat to be cut and

the amount of meat the equipment can handle per hour

• As stainless steel has high rigidity and good resistance to corrosion, it is the

preferred material for blades

CUTTING EQUIPMENT

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Compa pany Brand/Pr d/Product duct

• Slicing Loader - GEA FlexLoader
• GEA DualSlicer
• Backbone Cutter BBC1500W
• Bandsaw 600
• Bandsaws
• I-Saw
• Bandsaw Blades
• I-Cut 36 PortionCutter
• I-Cut 55 PortionCutter
• I-Cut 130 PortionCutter
• I-Cut 11 PortionCutter
• I-Cut 10 PortionCutter
• OptuCut
• StripCutter/Splitter
• CM-14
• CM-21
• CM-41
• CM-41S
• 6614 Meat Saw
• 6801 Meat Saw
• MSM 769 SL
• MSM 769 VA

Ad Advan ance ced d cutti ting g machi hine nes:

• Mado Industrial Cutters

220 and 220VA

• Marel’s I-Cut 10 Portion

Cutter Ad Advan anta tages ges:

• high efficiency
• better hygiene standards
• cost reduction
• time saving
• constant quality of

products

CUTTING EQUIPMENT

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BLENDING EQUIPMENT

Objecti ective: e: Es Essential ential for mixing xing opera rati tion

• n
• The operation may be employed to mix two different types of meat, incorporate

ingredients such as flavoring agents, binders, and others, or to extract myofibrillar proteins from the meat

• The blending duration of meat processing is of immense importance as it

maintains uniform mixing of the product

• The blending equipment utilized depends on the size of meat chunks and desired

characteristics of the final product

• The meat for products such as sausages and salami, is produced by blenders.

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BLENDING EQUIPMENT

Compa pany Brand/Pr d/Product duct

• GEA CombiGrind mixer/grinder
• GEA ProMix twinshaft mixer
• GEA UniMix twin-shaft mixer
• FRESHgrind 250
• COMBIgrind 280
• BUFFERgrind 250
• MIXgrinder
• SOFTmix double shaft mixer
• SOFTmix vacuum
• SOFTmix 400
• SPEEDmix double shaft

intermeshing mixing system

• SPEEDmix vacuum
• MG1532 Mixer-Grinder
• MG1532-2032 Mixer-Grinder

Accessories

• MG2032 Mixer Grinder
• MG4246 Mixer-Grinder
• RM-20
• RC-40
• RC-100
• RM-200

Most t common: mon:

• Paddle mixer (single and

double paddle)

• Ribbon mixer

Ad Advan anta tages ges:

• Effective protein solubility

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GRINDING EQUIPMENT

Objecti ective: e: redu educti ction

• n in size

e of meat t blocks cks

• In this operation, meat is forced through a grinding plate by a preceding rotating

blade

• The grinding plate has different size openings and shapes, along with an auger

that is used to push the meat through a moving set of blades and grinding plates

• Based on the volume of meat the grinder can handle per hour, the grinding

equipment is segmented into small and large category

• Equipment in the small category can process a few kg per hour and can be driven

manually, while large equipment can process thousands of kg of meat per hour and are always attached to an electric motor

• Heat build-up, an undesirable trait in meat grinders, is avoided by employing

sharp blades and well-maintained plates.

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GRINDING EQUIPMENT

Compa pany Brand/Pr d/Product duct

• GEA ComboGrind
• GEA PowerGrind
• FRESHgrind 200
• FRESHgrind 250
• COMBIgrind 280
• BUFFERgrind 250
• MIXgrinder
• 4812
• 4822
• 4732/4732A
• 4146
• 4246
• 4246HD
• PM-70 / PM-12
• PC-82 / PC-22
• PX-32
• PC-98 / PC-32
• PC-114
• PC-114L

Ad Advan ance ced d machi hine nes: s:

• GEA PowerGrind
• MIXgrinder

Ad Advan anta tages ges:

• Enhanced quality
• Reduced heat

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SMOKING EQUIPMENT

Objecti ective: e: To

• add flavour
• ur,

, dryin ying, g, and depos posit ition ion of anti-bac bacteri rial al com

• mpoun

pounds

• Smoking is a process in which the meat is exposed to smoke in a closed container
• The equipment that carries out this operation is called a smokehouse. Smoking can

be either done to preserve the meat as the smoke causes drying of the meat and deposition of anti-bacterial compounds that prevent spoilage or to add flavour and texture to the meat by means of the smoke

• Smoking causes color development on the exterior of the product, giving an

impression that the product is cooked, although that is not the case

• The smoking equipment has two sections in it-one where the meat to be smoked is

kept and the other where smoke is produced

• This segregation maintains low temperatures to smoke the meat. The smoke

required can be produced by burning saw dust or logwood

• In the recent past, liquid smoke (suspended water droplets) or steam has also been

used in smoking operations

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SMOKING EQUIPMENT

Compa pany Brand/Pr d/Product duct

• GEA CookStar
• GEA FlowCook
• Frank-A-Matic Linker
• FlexLinker
• Townsend 2800
• SSP Continous Supply pump
• Smoke-A-Matic Liquid Smoke

Applicator

• Powis 6000 (custom made)

Ad Advan ance ced d machi hine nes: s:

• GEA CookStar
• MIXgrinder

Ad Advan anta tages ges:

• Helps to maintain low heat
• Elimination of tar, ash and

polycyclic aromatic hydrocarbon (PAH)

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DICING EQUIPMENT

Objecti ective: e: opera erati tion

• n involv
• lves

es cut utting ing meat t into

• small

l slices es or block

• cks
• This may be done for aesthetic reasons or to create uniformly sized pieces, which

ensure even cooking. Dicing meat also makes way for even and intense flavor & texture throughout the dish and reduced cooking time

• The dicing and slicing operations are very similar, with the only difference being the

shape and size of the finished product. Hence the difference is in the cutting tool,

• therwise the equipment for both operations is also similar.
• At present in the meat processing equipment industry, high speed and automated

dicing equipment with high precision control are available.

• A weighing equipment can also be combined with the dicing device to ensure that

all dices prepared are of the same weight.

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DICING EQUIPMENT

Compa pany Brand/Pr d/Product duct

• GEA Slicers
• GEA HorizontalBuffer
• GEA OverLapper
• GEA ShingleLoader
• PolySlicer 1000
• AE 5000 2D Dicer
• MD750 Meat Dicer

Ad Advan ance ced d machi hine nes: s:

• PolySlicer 1000 by Marel

Ad Advan anta tages ges:

• High speed
• Complete automated

dicing

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MASSAGING EQUIPMENT

Objecti ective: e: To

• distrib

tribute e the e brine ne soluti tion

• n in the

e meat t after er injecti ection

• n,

, marinat nate e meat at strips, s, and imp mprove e prot

• tein

ein extra racti ction

• n
• The brine solution is a mixture of salt, water, and other additives if required and is

inserted into the meat via needle injection

• The purpose of injecting the brine is to preserve the meat and increase its taste and

flavour

• In the massaging operation, the meat undergoes a certain degree of agitation,

which causes distribution of salt and solubilizes the myofibrillar proteins

• The equipment used to massage can either be a stationary mixing vessel with

paddles to move the meat or a rotating drum with baffles/ribbons on the inner periphery to move the meat

• Stainless steel is the most preferred material of construction for massaging

equipment

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MASSAGING EQUIPMENT

Compa pany Brand/Pr d/Product duct

• GEA ColdSteam T
• GEA ScanMidi
• GEA ScanMini
• ValueDrum
• ValueSpray
• RMF Massagers and Marinaters
• LUTETIA massagers

Ad Advan ance ced d machi hine nes:

• GEA CookStar

Ad Advan anta tages ges:

• Helps to maintain low heat

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TENDERIZING EQUIPMENT

Objecti ective: e: To

• tende

nderize ize meat t means ans to break eak down wn the e collagen lagen prot

• tein

ein and d rende nder the e meat at more re palatable ble and tende nder

• Meat tenderizers are designed to increase the absorption capacity of the meat by
• pening muscle fibers and exposing the inner meat surfaces
• This causes an increase in the quantity of muscle protein on the meat surface for

further processing

• A rotating series of blades are present in the tenderizing equipment, which are

designed to puncture the meat and cut in the muscle fibers

• Some tenderizing equipment may also use tenderizing powder along with

mechanical operations. The powder works by enzymatically breaking down the rubber-like elastic fibers, thus making the meat tender

43

TENDERIZING EQUIPMENT

Compa pany Brand/Pr d/Product duct

• GEA TenderCarve
• T-Rex
• Drake
• Drake Man
• 403 Tenderizer
• Danfotech Meat Tenderizer

Ad Advan ance ced d machi hine nes:

• Danfotech uses roller

blades Ad Advan anta tages ges:

• Ease of meat sanitation
• Reduced equipment

cleaning

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FILLING EQUIPMENT

Objective: Meat filling equipment also known as ‘sausage stuffers’ or simply stuf uffers s that t are us used d to fill all types pes of meat t batter er into

• conta

ntaine iners s suc uch as casings, ngs, glass s jars, , cans, s, and others

• thers
• Filling equipment can be classified into piston and direct pump stuffers
• In the piston type, meat is driven by manual energy or hydraulic fluids, while in

direct pump stuffers it is driven by impellers

• Direct pump stuffers also permit the application of vacuum in the filled
• container. Vacuum application is expensive, however is vital, as it enhances the

product color & texture and increases the shelf life of the product

• In the absence of a vacuum, air pockets may develop in the container and cause
• xidation that leads to degradation of meat

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FILLING EQUIPMENT

Compa pany Brand/Pr d/Product duct

• Karl Schnell Vacuum fillers
• IN 33-430
• Karl Schnell Vacuum fillers
• TP-5
• TP-10

Most t common mon:

• Piston fillers: small and

medium plants

• continuous vacuum

stuffers: Large scale and heavy-duty plants Ad Advan anta tages ges:

• Enhanced product color &

texture

• Increases the shelf life of

the product

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OTHER EQUIPMENT

The e ot

• the

hers s segment gment includes des equi uipme ment nt for debo bonin ning g and packin king. g.

• The deboning equipment is responsible to rid the meat of all bones and skeleton
• parts. The deboning process is essential in the industry as deboned meat finds

higher applications in the food industry.

• Deboning is also a prerequisite for any further processing of any type of meat.

Numerous companies have developed highly efficient deboning equipment such as the TDS Thigh Deboning Solution MI.06 developed by Meyn Canada Inc. that increases the throughput per operator and improves product utilization and handling.

• Packaging is the last operation in any meat processing work line. The operation

deals with filling equal portions of the processed meat into cans, containers, or sealed bags. Care must be taken that air is completely removed from the packaged product for a longer shelf life.

• The packing operation consists of numerous suboperations such as weighing,

segregating, labeling, and sealing.

47

OTHER EQUIPMENT

Compa pany Brand/Pr d/Product duct

Deboning and trimming

• PaceLine
• DeboFlex
• StreamLine
• Pig Head Deboner
• Primal Cutter

Packaging Equipment

• Collection Conveyors
• Feed Conveyors
• Grading, Sizing and Separating

Conveyors

• Optyx Digital Camera/Laser

Sorter

• Product and Packaging

Distribution Systems

• Python Smart Laser Sorter
• Spyder Digital Laser Sorter
• Taurys Advanced Laser Sorter
• Tegra In-Air Digital Sorter

Ad Advan ance ced d machi hine nes:

• Paceline by Marel

Ad Advan anta tages ges:

• Increased the throughput

per operator

• Improves product

utilization and handling

48

4 2 4 1 1 1 1 3 2 1 2 1 1 4 3 1 1 2 3 4 5 6 7 GEA Group Aktiengesellschaft The Middleby Corporation Heat and Control Inc. Marel Key Technology, Inc. JBT Corporation Bettcher Industries, Inc. Welbilt

• No. of Developments

Acquisition Agreement Business Development Business Expansion Partnership Product Launch

Top winning ing strategi egies, es, by compa pany, 2015-2018

STRATEGIES

49

STRATEGIES

Take e Away: y:-

• The key players in meat processing equipment industry majorly adopted acquisition, product launch.

The other strategies adopted in the time period of 2015-2018 were, business expansion, partnership, agreement and business development.

31.3% 6.3% 3.1% 21.9% 12.5% 25.0% Acquisition Agreement Business Development Business Expansion Partnership Product Launch 2 5 11 14 2 4 6 8 10 12 14 16 2015 2016 2017 2018

• No. of Developments

Year

Top winning ing strategi egies, es, by development elopment, 2015-20 2018 18 Top winning ing strategi egies, es, by year, 2015-2018

50

TECHNOLOGY TRENDS

AUTOMATION

Aut utomat mation ion is the e newest est trend end in the e meat at process cessing ing equi uipme ment nt industr ustry-

• MIDWEST MACHINERY CO., specialist in self propelled forage harvester sales and

service collaborated with Empire Automation Systems for the manufacturing of a unique automated device used for removal of spinal column from beef cuts.

• Moreover, automation will lead to speeding up of the processing lines. This will

serve as a factor for growth in the business. Moreover, the rise in demand of more efficient and flexible equipment’s which allow quicker changes between different types of product will also change the scenario of meat processing equipment market in future.

51

TECHNOLOGY TRENDS

ROBOTICS

FDA A approval al helped ped move e robo botics tics to meat t process cessing ng equi uipmen pment t indust stry

• Use of robotics is subjected to grow in the near future. The meat processing

equipment market has been slower in adopting robotics due to sanitation issues. Robotic components aren’t always compatible with the sanitation requirements for surfaces that come into contact with food.

• Nevertheless, FDA has approved wash down robots and end-of-arm tooling (EOAT)

for use in direct food contact. This has incited interest and investments in robotics. This has also led to reduction in human handling of the product which provides safety to the workers operating the machines.

• According to an article published by FPSA. (Food Processing Suppliers Association),

robotics are now being used in equipment loading, where meats and other products are being auto-loaded into machines for further processing. Robotics are also being used is in component assembly. For example, robots can assemble a frozen sandwich, like a hamburger or a breakfast sandwich.

52

TECHNOLOGY TRENDS

HIGH YIELD

The e high h yield eld trend nd-

• High yield has maintained its position of a key trend over the time. The trend is

mostly seen in higher-value meat products where reduction in the amount of waste is serves as a crucial factor for profit margin maximizations. This can be a factor for huge success in competitive market. Therefore this trend of high yield coupled with waste reduction serves as an opportunity for the meat processing equipment market.

• For instance, the amount of floor space available is another major factor for

consideration, therefore smaller machines with required efficiency is another new requirement in the market.

53

TECHNOLOGY TRENDS

SAFETY

Safety ty assoc

• ciat

iated d with th the e us use of machiner chinery-

• Safety is also a newest trend associated with the use of machinery in every industry.

Reduction in human handling of the product is crucial to provide safety to the workers operating the machines. Moreover, there is significant focus on hygiene in the meat processing industry, reduction in human handling results in lesser potential for contamination. Therefore, safety will also change the future of meat processing equipment market.

• MIDWEST MACHINERY CO., specialist in self propelled forage harvester sales and

service collaborated with Empire Automation Systems for the manufacturing of a unique automated device used for removal of spinal column from beef cuts.

• This was previously a very dangerous task as it would lead to cuts on the fingers of
• workers. The result of the collaboration was a machine that takes 200 3D scans per

second, resulting in a good cut 99% of the time and a massively reduced chance of losing a finger.

54

CONCLUSION

• By analyzing the new technology trends, the players in the meat processing

equipment market are required to start increasing there investments on automated

• machinery. The companies are required to analyze the risks associated with this big

change as it comes along with lack of awareness of the skills and technical people needed for this change. However the returns are good as there is an expected increase in the efficiency.

• Moreover, looking at the technological trends the machines will become more

compact in the near future as high yield will remain as a key trend owing to the rise in meat consumption in Asia-Pacific. The companies should invest into compact machines to decrease the utilization of floor space and to become more competitive in foreign markets.

• In addition, the players operating in the market should opt for more flexible

equipment's capable of quick switching between product type which can allow faster productions at cheaper rates.

2018 18 2018 18 3,006

Market size in $mn

2025 2025 5,362 5,362

Market size in $mn

CAGR (2018–2027) 8.7%

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