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- Fleischwirtschaft - Sept 2021
- Asian Agribiz - Aug 2021
- Meating point - July 2021
- Process Alimentaire - June 2021
- RIA - June 2021
- MSP Magazine - May 2021
- Watt - May 2021
- MSP Magazine - Apr/May 2021
- L'industria delle carni e dei salumi - March 2021
- MSP Magazine - March 2021
- Meating Point - March 2021
- MSP - Feb/March 2021
- FTEC magazine - Feb 2021
- New Zealand Foodtechnology - Feb 2021
- Fleischwirtschaft International - Jan 2021
- Meating Point - Dec 2020 (n° 111)
- WATT - IPPE Guide - Nov 2020
- Sfera - Oct 2020
- AWA - Oct 2020
- Meat Seafood Poultry Magazine - Russian - Sep 2020
- Meat Seafood Poultry Magazine - Sep 2020
- MSP - Sep 2020
- Fleischerei Technik - June 2020
- Meating Point - Apr 2020
- Red Alimentaria - Jan 2020
- Fleischwirtschaft - Made in Europe 2020
- GP Media - Meat & Co - 2020
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- Quality in Meat-Bone Separation
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- Beef backbones / RM 900 BSP
- Beef fascias / RM 400 DD
- Beef neck bones / RM 900 BSP
- Chicken carcasses / RM 1200 S
- Chicken fronts / RM 80 DD
- Chicken trimmings / RM 170 GDM - Open - 91.7 %
- Chicken trimmings / RM 170 GDM - Open - 98 %
- Chicken trimmings / RM 80 DD
- Chicken wishbones / RM 400 DDS
- Lamb breast / RM 700 DSP
- Pork backbones (precut max 20 cm) / RM 70 S
- Pork backbones / RM 900 DSP
- Pork fascias/aponeurosis / RM 80 DD
- Pork rind / RM 700 C
- Salmon central bones / RM 70 S
- Salmon central bones / RM 80 DD
- Turkey carcasses / RM 700 DDS + RM 500 S
- Turkey drumstick meat / RM 170 GDM - Closed - 0.7 x 20 - 97.1 %
- Turkey drumstick meat / RM 170 GDM - Closed - Ø 3 - 97.6 %
- Turkey necks / RM 1200 S
- Turkey necks / RM 400 DDS
- Turkey prime wings / RM 400 DD
- Assemblage rond