Modern Turkey Meat Processing - Amazing Food Processing Machines - Poultry Chicken Farming

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Modern Turkey Meat Processing - Amazing Food Processing Machines - Poultry Chicken Farming
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Meyn
https://www.meyn.com/
Meyn Food Processing Technology B.V.
Westeinde 6
1511 MA Oostzaan (Amsterdam)
the Netherlands

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Meyn Food Processing Technology (or simply Meyn) is a supplier of poultry processing services. The principal activity of Meyn is the manufacturing of poultry processing equipment for poultry processing plants. They operate in over ninety countries worldwide and on all continents including Europe, North America, Latin America, Asia, and Africa. They employ approximately 1,000 people and have a network of 14 sales offices. Its head office is in Oostzaan, the Netherlands.[3]

On 31 July 2012, Meyn was taken over by CTB, Inc. (CTB), a subsidiary of Berkshire Hathaway Inc, a designer, manufacturer, and marketer of agricultural systems and solutions.

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Meyn was founded in Oostzaan, the Netherlands, in 1959 by Piet Meijn and Cor Koning. The poultry processing industry is deeply rooted in the region of Oostzaan, where the company developed its first machine to break eggs. It soon followed with the development of machinery to process poultry as a response to increasing local wages.

Following various earlier changes of ownership, Meyn was acquired by Altor Funds (Altor) in 2005. Under its new ownership, the company grew to become the world market leader in this sector, with a turnover of more than 200 million euros. They expanded their business to more than 90 countries and built factories in the United States and Poland. The share of new projects being sold to emerging markets rose substantially while the total workforce doubled from 500 to 1,000 people. In 2012, Altor reached an agreement with CTB, a subsidiary of Berkshire Hathaway Inc, on the sale of Meyn to them. The acquisition was announced by CTB on May 4 of that year.

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The company manufactures poultry processing equipment for commercial birds, mainly broilers
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The domestic turkey (Meleagris gallopavo) is a large fowl, one of the two species in the genus Meleagris and the same as the wild turkey. Although turkey domestication was thought to have occurred in central Mesoamerica at least 2,000 years ago, recent research suggests a possible second domestication event in the Southwestern United States between 200 BC and AD 500. However, all of the main domestic turkey varieties today descend from the turkey raised in central Mexico that was subsequently imported into Europe by the Spanish in the 16th century.

A domestic turkey is a popular form of poultry, and it is raised throughout temperate parts of the world, partially because industrialized farming has made it very cheap for the amount of meat it produces. Female domestic turkeys are referred to as hens, and the chicks may be called poults or turkeylings. In the United States, the males are referred to as toms, while in the United Kingdom and Ireland, males are stags.

The great majority of domestic turkeys are bred to have white feathers because their pin feathers are less visible when the carcass is dressed, although brown or bronze-feathered varieties are also raised. The fleshy protuberance atop the beak is the snood, and the one attached to the underside of the beak is known as a wattle.

The English language name for this species results from an early misidentification of the bird with an unrelated species which was imported to Europe through the country of Turkey.The Latin species name gallopāvō means "chicken peacock".

For Thanksgiving in the United States, turkey is traditionally served stuffed or with dressing (on the side), with cranberry sauce and gravy. Common complementary dishes include mashed potatoes, corn on the cob, green beans, squash, and sweet potatoes. Pie is the usual dessert, especially those made from pumpkins, apples, or pecans.

When raw, turkey breast meat is 74% water, 25% protein, 1% fat, and contains no carbohydrates (table). In a 100-gram reference amount, turkey breast supplies 111 calories, and contains high amounts (20% or more of the Daily Value, DV) of protein, niacin, vitamin B6, and phosphorus, with moderate content (10-19% DV) of pantothenic acid and zinc.

A 100-gram amount of turkey breast contains 279 mg of tryptophan, a low content compared to other amino acids in turkey breast meat. There is no scientific evidence that this amount of tryptophan from turkey causes post-meal drowsine


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Amazing Modern Turkey Meat Processing Factory, Amazing Food Processing Machines

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