The essentials of meat processing are described below on the basis of individual sub-processes. Click on a process to display the related JUMO product portfolio and get specific details about the measurement and control systems you need.
Meat processing and sausage production can be reduced to a few basic processes: After slaughtering and carving, the most important consideration is refrigerating the meat until further processing. Depending on specific local requirements, the meat is refrigerated or frozen while being transported to the next processing station. The basic processes of grinding, cutting, smoking, cooking and ripening are applied differently depending on whether the final product is dry sausage, boiled sausage or cooked sausage.