It is easy to build quality factories in the so-called developed world. In developing environments, it’s far more challenging. I build factories in such “challenging environments.”

Wherever I am involved in a new meat plant design, I do it from the perspective of creating the optimal combination of various technology sets, whether its flooring, equipment, processes, personnel or functional ingredients. It is a science where my fucus is the best output for the client, based on his budget and the enviroment the plant will operate in and not selling sets of technology that I may or may not be alligned with.

Here I share notes on lessons learned and I index work I have done on technology and considerations applicable to factory design in developing and developed countries.

Index

• Cooldown of Products after Cooking
• Cooling and Distribution Solutions: Eutectic plates
• ECA Generated Radical Water
  • ECA Water Compatible Soap
  • Electrochemical Activation of Water (ECA-Water): The Fundamentals
  • Electrochemical Activation of Water and its Use in the Meat Industry
• Equipment Selection for the Meat Factory
• Factory Departments
• Food Safety, Microbiology & Preservatives
  • Carcass Sanitising and Primary Washing
  • Cooking Temperatures and Dwell Time
  • Exudate from Fresh Meat and Bacon – Key Bacteria Food and Possible Formation of White Spots on Dried Bacon/Meat
  • Listeria Monocytogenes: Its discovery and naming
  • Listeria Monocytogenes: Understanding the enemy and plotting the defences
  • Meat Preservatives and Other Formulations From Antiquity
  • Nigerian Cleaning Solution
  • Potassium Sorbate & Sodium Benzoate
  • Preventing and Treating Mildew on Biltong
  • The Chemistry of Sulfur Dioxide in Boerewors
  • Water Activity and Moisture Sorption Isotherms
• Lessons from New Zealand (Factory Design)
• Products
• The Floor of the Meat Factory
• The Freezing and Storage of Meat
  • Freezing for Slicing Bacon

Photos

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