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1. Classic Extra/Magna Econet
The 'Classic' range of nets has now become the industry standard.
It is ideal for roast beef such as silverside, roast turkey breast,
and any product that requires minimum compression. The attractive
large squares enhance the look of the product, and where more
shape control is needed, then the 'Extra' range gives 25% more
compression.
The 'Econet' and 'Magna' range of nets were developed in response
to customer demand for a net with moderate compressive strength,
mostly for use with price sensitive pork and cured pork products.
The are usually manufactured in the 'multi-square' format, in
order to make it easier for the processor to strip off the net
after cooking.
2. Q-net/Bacon-net/Omega-net
'Q-NET' , a knitted stockinet, is elasticated, to ensure firm
control. It is very versatile, and is used with many products
ranging from whole muscle to thick emulsions. When used with whole
muscle it provides good shape, high yields, while still maintaining
the popular 'natural' shape. Smoke penetration is good. If liquid
smoke is used, immersing the Q-Net in the liquid allows for deeper
color when required.
'Bacon Net' was developed as an attractive way to present raw
bacon. It provides good control, and is suitable for products
that will be boiled by the consumer. Only the red latex rings
are visible thus enhancing eye-appeal of the product.
'Omega Net' is another product that has been developed to enhance
the attractive presentation of the product. It is therefore particularly
suited to products that will be offered to the consumer, ready
netted. It is made to withstand roasting temperatures
3. Super Micromesh/Two-chain
'Super' net is frequently used for stuffed rolled products, such
as stuffed turkey breast, or small ham rolls. However this versatile
net can also be used for whole muscle products, where it provides
good shape control and uniformity for slicing yield.
'Super Plus' is just over 7% stronger, and therefore exerts greater
control. It is an attractive net, and can also be used to present
raw bone-out pork joints, directly on the supermarket shelves.
'Micromesh' This premier quality product, in the larger sizes,
is still the market leader in cooked meat applications such as
special occasion hams, where uniformity and good presentation
are vital. In smaller sizes, micromesh is used for cassler and
pork rolls. In most cases, the net is removed by the processor
before going to the retailer or consumer.
'Two-Chain' net has the same compressive strength as Micromesh,
but fewer squares. It therefore allows more of the product to
show through the net, and gives a very attractive finish to the
product.
4. Quickstrip/HDL Net
'Quickstrip' Trunet's New unique 3 D structured net that eliminates
net distortion during loading, ensuring regular, even imprints
on the product. This gives superior presentation of both cooked
and uncooked product.
Trunet's all new 'HDL' netting is manufactured with a side seam
separate from the main tube of elasticated netting. This seam
sits away from the product and thus presents an immediate starting
handle for the cutting knife, enabling the net to be easily removed.
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The
principal activity of Trunet is in the manufacturing and marketing
of meat netting for food industries and rootball netting for the
agriculture sector.
