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            <title>GEA's innovative corned beef production process</title>
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            <description>&lt;p&gt;Traditionally corned beef is produced with a low yield time and water consuming process. By combining two GEA technologies, we can offer a lean process on a very small footprint with a maximal output and 100% yield. After grinding the meat, the curing, cutting, cooking and mixing takes place in one single machine, fully controllable by your recipe. The aroma, taste and texture are perfectly preserved.&lt;/p&gt;&lt;p&gt;&lt;a href="http://video.gea.com/geas-innovative-corned-beef"&gt;&lt;img src="http://video.gea.com/12732915/37205521/a1cfd2ffea0fd38f48fb6ccaefea88aa/standard/download-10-thumbnail.jpg" width="75" height=""/&gt;&lt;/a&gt;&lt;/p&gt;</description>
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            <itunes:summary>Traditionally corned beef is produced with a low yield time and water consuming process. By combining two GEA technologies, we can offer a lean process on a very small footprint with a maximal output and 100% yield. After grinding the meat, the curing, cutting, cooking and mixing takes place in one single machine, fully controllable by your recipe. The aroma, taste and texture are perfectly preserved.</itunes:summary>
            <itunes:subtitle>Traditionally corned beef is produced with a low yield time and water consuming process. By combining two GEA technologies, we can offer a lean process on a very small footprint with a maximal output and 100% yield. After grinding the meat, the...</itunes:subtitle>
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            <media:description type="html">&lt;p&gt;Traditionally corned beef is produced with a low yield time and water consuming process. By combining two GEA technologies, we can offer a lean process on a very small footprint with a maximal output and 100% yield. After grinding the meat, the curing, cutting, cooking and mixing takes place in one single machine, fully controllable by your recipe. The aroma, taste and texture are perfectly preserved.&lt;/p&gt;&lt;p&gt;&lt;a href="http://video.gea.com/geas-innovative-corned-beef"&gt;&lt;img src="http://video.gea.com/12732915/37205521/a1cfd2ffea0fd38f48fb6ccaefea88aa/standard/download-10-thumbnail.jpg" width="75" height=""/&gt;&lt;/a&gt;&lt;/p&gt;</media:description>
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            <title>The battle of the burgers</title>
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            <description>&lt;p&gt;There are different perspectives to look at the current movements in the meat market. And although the future direction is difficult to predict, with the GEA PowerGrind and the GEA ProMix you are ready for the challenge. Today’s battle is between a fresh meat burger, a pre-cooked vegetable burger and a precooked meat analogue (soya) burger.&lt;/p&gt;&lt;p&gt;&lt;a href="http://video.gea.com/the-battle-of-the-burgers"&gt;&lt;img src="http://video.gea.com/16107560/36580647/9e96152e72c00c3643c3b087fdb8940a/standard/download-10-thumbnail.jpg" width="75" height=""/&gt;&lt;/a&gt;&lt;/p&gt;</description>
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            <pubDate>Wed, 24 Oct 2018 08:51:40 GMT</pubDate>
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            <itunes:summary>There are different perspectives to look at the current movements in the meat market. And although the future direction is difficult to predict, with the GEA PowerGrind and the GEA ProMix you are ready for the challenge. Today’s battle is between a fresh meat burger, a pre-cooked vegetable burger and a precooked meat analogue (soya) burger.</itunes:summary>
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            <itunes:duration>06:39</itunes:duration>
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