The revolution in dry cured meat pasteurization
Thanks to the Radio Frequency equipment, the final product quality has improved significantly both in terms of quality and appearance with significant benefits for the entire production chain..
Naba Carni S.p.A. is a market leader in the production of sliced and frayed cured meat in Italy and Europe. The company has a covered area of 5,500 sq. m, 11.000 sq. m including the open space, and 70 employees.
Pasteurization of sliced dried meat was carried out in a traditional way, directly in the oven, to reduce Salmonella and Listeria, potential threats to human health. The process temperature required (up to 90 ° C) generated excessive drying of the meat, negatively impacting the sensorial properties of the product. Furthermore, variations and increases in the processing flows used to cause an overload in the oven, leading to uneven temperatures that negatively affected the uniformity of the microbial reduction.
Naba Carni has come into contact with Stalam for a safer and more efficient processing solution. The R&D departments of both companies have joined the efforts to develop a RF pasteurization protocol, suitable for both the product and the packaging.
Stalam has manufactured a tailor-made SANIPACK+ equipment for the new Naba Carni production line at Europe Meat plant in Resana (TV).
"Thanks to the SANIPACK+ Radio Frequency equipment, the process is now rapid and uniform, with significant benefits for the entire production chain," says Paolo Cavasin, CEO of Naba Carni. "The product is treated at lower temperature in just a few minutes, eliminating the risk of over-drying and increasing the product yield".
Stalam’s R&D manager Michele Bicego confirms: “Following some tests, we have developed an operating cycle to reach the target temperature uniformly in a short time. The final product quality has improved significantly both in terms of quality and appearance (the meat preserves a beautiful bright red color). Furthermore, the microbiological result was exceptional: over 6 logs reduction on Listeria!”.
The process was validated by the Food Technology Laboratory of San Donà di Piave, a section of “Istituto Zooprofilattico Sperimentale delle Venezie” (IZSVe), an Italian public health institute.
The current high standards of microbiological safety have allowed Naba Carni to extend the product shelf-life from 90 to 150 days, leading to the acquisition of new important customers in the retail segment, along with a 40% sales increase.