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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.