Shocks to the beef industry were all part of 2020’s "unprecedented" theme, but how the market responded was less surprising. There was nothing for it but to make new plans and keep going said a RaboResearch analyst.

While many meat and poultry processors have long used fat analysis systems to measure leanness levels, evolving technologies are making it simpler for the operators to perform readings.

As much as we may hope for traditional gatherings over the holidays, this year’s celebrations will certainly look different because of COVID-19. But younger consumers were already driving changes to holiday celebrations. 

Keeping equipment properly lubricated is vital if plant operators are to maximize the life of technologies and enjoy optimal output with limited downtime. Analysts say the best way to do this is by implementing a strict lubrication regimen.

In the ongoing war against pathogens in meat and poultry plants, bacteriophages are becoming a potentially potent weapon.

The pest-control technologies currently used for poultry facilities primarily rely on spraying pesticides to disinfect waterers and feeders. 

For years, experts and analysts have predicted a future in which artificial intelligence (AI) and machine learning would revolutionize the industry. By all indications, the future is here.

Meat, poultry and seafood processors benefit from an ever-increasing array of flexible packaging options with product-differentiating features, enhanced functionality and more sustainable structures.

The American Association of Meat Processors (AAMP) has grown considerably over the past few years. Enhanced member services, a continued partnership with affiliate organizations, and the tireless work of member volunteers have made this possible.

The three major functional ingredients areas — salt, sodium nitrate and lactates such as sodium lactates and sodium diacetate — have the biggest impact on food safety, shelf life and product quality.