CA00/CUPS Pilot Plant for the Production of Cured Pieces and Sausages

The Computer and Touch Screen Controlled Meat Production Pilot Plant, "CA00", is a pilot plant to investigate the main processes of the meat industry, obtaining cured meat products, cooked meat products, sausages and pre-cooked products as final products.

The "CA00" pilot plant is subdivided in several pilot plants with the purpose of covering and giving a detailed solution to all the industries involved in the treatment of meat.

In each of the different pilot plants aimed at the treatment of meat products, it is possible to add a weighing platform and a scale to determine the weight of the product to be treated (a necessary step for any subsequent process). In addition, there is a meat reception cabinet in which the raw pieces are kept at the right temperature for their preservation before being treated.

Other accessories are also available to increase the possibilities of each of the pilot plants involved in the different processes.

With the Pilot Plant for the Production of Cured Products and Sausages, "CA00/CUPS", designed by EDIBON, we are able to obtain cured products from untreated meat following the following process:

• First, the meat that has been weighed and cleaned of unwanted parts is fed into a mincer to obtain minced meat and then into a mixer in which the meat is mixed with the different additives (salt, spices, preservatives, etc.)
• The next step is the stuffing of the meat already kneaded, for which a stuffing machine is used to facilitate the introduction of the product into the casing, whether natural or artificial.
• The casing is then tied and fastened to seal the sausage, thus producing a fresh product.
• Finally, by using a drying cabin in which the humidity and temperature conditions are controlled, we obtain a product with the desired properties.

This pilot plant also allows the production of whole cured pieces of meat undergoing a previous salting or marinating process. For this purpose, tanks suitable for the treatment of salted or marinated meat are supplied.

It is also possible to produce cured pork loin. The last step consists of storing the cured or salted pieces for a long enough period of time under the conditions indicated for each product.

For this pilot plant, the pieces produced can be vacuum-packed to guarantee greater durability and hygiene.