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NEW TECHNOLOGY BOOK - ASK FOR YOUR COPY AT info@metalquimia.com
Since the early 90's, METALQUIMIA has been releasing the METALQUIMIA MAGAZINE. During all these years, the MQ magazine has undergone a spectacular evolution toward excellence becoming an authentic...
IMPACT OF THE DRYNESS LEVEL ON THE QUALITY OF FERMENTED SAUSAGES PRODUCED BY MEANS OF QUICK-DRY-SLICE PROCESS (QDS PROCESS®) TECHNOLOGY
The drying period for meat products such as chorizo
(red-pepper sausage) constitutes the slowest
phase of the manufacturing process. Quick-Dry-Slice
Process technology allows for...
WISHING A 3-5% SLICING YIELD INCREASE?
Use TWINVAC PLUS, together with COMPACTA technology, which provides maximum weight precision in top quality whole-muscle stuffing lines obtaining highly compacted slicing logs with fewer...
SPRAY INJECTION REINVENTED!!
METALQUIMIA has introduced at IFFA the new MOVISTICK PLUS series …the re-born stars, incorporating a Reinvented & Patented Spray Injection System, achieving spectacular brine distribution and even...
Last IFFA edition, held in Frankfurt (Germany) from 8th to 13th May 2010 has become the greatest and the busiest edition ever at METALQUIMIA booth. The fascinating interest of the innovations...
Click here and read the new METALQUIMIA magazine.
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