Smokehouses, if properly maintained, can have long lifespans. The latest models do come with new technology that can be beneficial to the operator.

New slicers are removing the need for human labor, so long as companies are willing or able to invest in them.

Where's the beef? Today, the better question to ask is what's the beef? Restaurants are marketing the tasty cuts blended together in their burgers and other dishes made of ground meat because it sets them apart.

Researchers developing the Georgia Tech Research Institute's (GTRI) Dynamic Filtration System have successfully increased the device's processing capacity by enlarging its filter area.

When ProPortion Foods decided that it would leave its Los Angeles home for a new, larger facility in Round Rock, Texas, the family-owned business worked out a plan.

Meat and poultry processors that underestimate the importance of investing in state-of-the-art chilling and freezing technologies and systems are set to feel the cold.

Being the weakest link in any organization or supply chain is not an award one should strive for. But the axiom “a team, organization or process is only as good as its weakest link” is true, as is the processes of food safety and sanitation are only as good as the weakest links. These links can be categorized into objective (mechanical) and subjective (human) areas. So how can the weakest links in the sanitary food supply chain be identified and continually improved?