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Minerva Meat has the knowledge in house to facilitate this. E.g. a fast cooling from poultry which does result in significant lower bacterial counts and reducing the evaporating losses hence increasing product yield. Special freezing technologies for extreme sensitive products like red organs from poultry, cattle and lamb.

Advice

Designing slaughtering processes from lamb based on BAT (Best Available Technologies) which does reduce the so called contact moments.

Production halls can be areas with a relative high level of contamination. For that reason is procedural disinfection very important. To avoid contamination of course and consequential increase product shelf life. This is applicable for all three industries.

In case clients have special requests Minerva Meat will be able to evaluate them and brainstorm with the selected partners to find solutions. We don’t have fixed standards however flexible solutions.

Project Management

Minerva Meat has executed the implementation from several meat plants; the so called project management. These projects are always a tight balance between the client’s suppliers and local parties like civil contractors and mechanical&electrical service providers.

We have the ability to track the overview from large and complex meat processing plants were a lot of technological disciplines have to be integrated into a working factory. On time with quality.

Concepts

To minimize improvisations at site, who will cause delay and cost money, Minerva Meat has developed with one of the partners a pre-engineered concept from cattle, sheep and poultry processing facilities. These concepts are modular and can be designed for the client’s specifications.

Because of the pre-engineered concept, the project implementation at site can be executed much faster with significant less cost. The overall investment is more beneficial compared to the classic way of project implementation. Certainly during these days, with all travel restrictions world wide, this is a strong advantage.

ERP Integration

Our ERP system is designed specifically for the food processing industry. Our ERP system is a high level accounting system and is integrated with low level systems. Orders can be formed in our ERP or can be received from outside.
• Open source software platform, licensed software (license is paid only once) • Written on 1С platform, version 8.3, User friendly interface • Customized Software according to customer demands • Automation of labeling and production control processes • Reports according to customer demands • Integration with book-keeping • In-house weighing equipment • Full traceability from finished product back to raw material • With experience of using similar production control systems • Our reference: 6 installations in poultry and fish processing plants • Multi language

Scales&weighing platforms are designed and manufactured with the fundaments in the seafood processing industry. That means very robust and solid constructed. The terminals are based on Linux OS and have ARM processors.

Operation Software

New developed scales are operational after severe tests. The scales and screens are designed and manufactured very robust and run on Linux software with ARM chips. One version with a large touch screen and a smaller version with touch buttons. High speed printing and accurate printing results.

• New developed dynamic scales are currently under test protocols. • Operational software has been extended with additional modules. • The operational software can be exchanged seamless with current running software systems.

Spare Parts

Minerva Meat has extended the scope of delivery from spare parts for the poultry processing industry and has well experienced staff to execute technical audits as well.

New Activity

Minerva Meat can supply high quality collagen gel as casings for the sausage production. The collagen gel can be adapted to client’s specifications. MinervaMeat has experienced staff to supervise and/or assist clients with this process.

Sheep

Minerva Meat does design upgrades from existing meat processing factories as well as design new greenfield projects. Further research&development have resulted in significant improved and proven equipment designs. These are now the new standards.
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