From the sausage to the dog’s kibble: meat products, sauces, precooked flours, pasta, by-product recovery and animal feed. We manufacture in Venezuela and advise plants anywhere in the world.
Remote consulting by video call · Factory and wholesale in Maracaibo
Meat technology is the discipline that joins livestock production with the transformation and preservation of meat and its by-products. It is not just «making sausages»: it is controlling protein, water, fat, salt and time until the product comes out the same every single day.
And it reaches further than the name suggests: the same animal that gives the loin gives the bone that gives the meal that feeds the animal that starts the cycle again. That full recovery is the thread running through everything we do.
We produce, we advise and we teach with the same technical criteria. What we recommend to a client is what we run in our own plant.
Our own production of fresh, scalded and cured sausages and dry-aged meat, sold wholesale to butchers, delicatessens, restaurants and hotels.
For plants already in production that need the product to come out the same every day, or that want to launch a new line without burning six months on trial and error.
Complete formulations with the reason for every gram, not copied ingredient lists. For people who manufacture, not for people who collect PDFs.
These are not loose specialities: a mayonnaise emulsion obeys the same physics as a mortadella one, and the bone left over from cutting is the raw material of animal feed. Knowledge accumulates, it does not split.
Fresh, scalded and dry cured sausages, and dry-aged beef. Where the company started and where the technical library runs deepest.
9 fichasMayonnaise, ketchup, mustard, hot sauces and dressings. Emulsions and acidification: the same physics as mortadella, applied cold.
2 fichasPrecooked corn flour, bakery blends and dry pasta. Starch gelatinisation, flaking, extrusion and the drying curve that decides everything.
2 fichasMeat and bone meal, blood meal, tallow. What most plants pay to throw away, and which can carry a second line of business.
1 fichaExtruded kibble for dogs and cats, and compound feed for poultry, pigs and cattle. Least-cost formulation that still meets the nutrient profile.
1 fichaPoultry, pig or cattle operations: sizing, feeding, health plan, and the number almost nobody gets right — feed conversion ratio.
A plant that does not know its real weight loss or its cost per kilo does not have a flavour problem: it has a control problem. That is always where the work starts.
Redesigning the formula to produce cheaper without the customer noticing: lean-fat-water ratio, functional proteins, phosphate system and thermal yield.
What has to change in formula, process, packaging and labelling for the product to enter the destination market: European Union, United States, Gulf states, Mercosur or the Andean Community.
Bringing formula and plant in line with halal or kosher requirements: replacing critical ingredients, line segregation, traceability and preparation for the certifying body’s audit.
Determining real shelf life by trial — microbiological, physicochemical and sensory — instead of copying a competitor’s date.
Cutting salt, nitrite, phosphates and allergens without losing microbiological safety or texture. It is the requirement advancing fastest in every market’s regulation.
Sizing a poultry, pig or cattle operation: stock numbers, housing, feeding plan, health programme, and the figure almost nobody calculates properly — the feed conversion ratio.
These are not ingredient lists: each sheet carries percentages, the process curve, expected yield and the defects that ruin a batch.
Full formulation for grilling chorizo: percentages, batter temperature, grinding, stuffing and yield.
ScaldedHow a stable meat emulsion is built: order in the cutter, temperature ceiling, phosphates, scalding to 72 °C and why the batter breaks.
ScaldedBrine calculation, injection percentage, tumbling times and cooking for cooked leg ham.
Dry curedDirected salami fermentation: starter cultures, pH drop, temperature and humidity curve, target weight loss and water activity control.
Dry curedFormulation for Spanish-style cured chorizo: paprika ratio, salt, drying curve, target weight loss and how it differs from salami.
AgeingDry ageing of beef: temperature, humidity, airflow, ageing days, real loss from evaporation and trimming, and food safety control.
AdditivesWhat nitrite does, how curing salt at 6.
ComplianceWhich ingredients must be replaced, how the line is segregated and what the certifier requires to produce halal sausages and export to the Gulf and Southeast Asia.
ReformulationHow to reduce salt in a sausage without losing protein extraction or microbiological safety: substitutes, stepwise reduction and water activity compensation.
FloursHow precooked corn flour is made: degerming, cooking, flaking, drying, milling, and the water absorption index that decides whether the dough works.
By-productsRendering of meat by-products: sterilisation at 133 °C, pressing, milling, typical protein, calcium and phosphorus figures, and Salmonella control.
PetfoodHow extruded dog and cat food is made: formulation, extrusion parameters, drying, coating and reference nutrient profiles.
SaucesFormulation and process for industrial mayonnaise: oil ratio, emulsifier, the critical pH of 4.
SaucesIndustrial process for tomato sauce and ketchup: concentration in degrees Brix, critical pH, hot filling and Bostwick viscosity control.
PastaIndustrial dry pasta production: semolina quality, hydration, bronze or teflon dies, and the drying curve that prevents cracking.
It is the discipline that runs from the live animal to the packed product, through slaughter, ageing, formulation, thermal treatment and shelf life. When somebody says «food technology applied to meat», that is what they mean.
Yes. The factory and wholesale side is Venezuelan, based in Maracaibo, but consulting and training are remote and delivered in any country. We work in English, Spanish, Portuguese, French, Italian and Arabic, and we fit your time zone.
Yes. A specific question — why an emulsion broke, what nitrite dosage applies, why pH will not drop, whether an ingredient is legal in a given country — is answered by email or a short video call. Projects are for what does not fit in one answer.
Yes, and assuming otherwise is the most common mistake. A fresh and scalded line starts with a grinder, a mixer, a stuffer and one chamber: what decides whether it works is not the size of the equipment, it is batter temperature control and formulation discipline.
We hand over formulations with the reason for every component and its legal dosage, which is the only thing you can actually produce from. An ingredient list with no process curve and no temperature control reproduces nothing.
A fresh or scalded product closes in weeks. A dry cured one needs the full ageing time per trial, so the product sets the clock: between 21 and 90 days depending on calibre and type.
A technical sheet per product, validated shelf life, current regulatory registration and batch records. Without those four documents the negotiation does not start, however good the product is.
We answer in English, Spanish, Portuguese, French, Italian and Arabic. If your question is technical and specific, so is the answer.