Oven, fryer and smokehouse equipment suppliers continually are improving the design to minimize the gap between what processors want their cooking equipment to do and what the machines are capable of doing.

Famous 19th-century author George Bernard Shaw once wrote, “The single biggest problem with communication is the illusion that it has taken place.”

In a melting-pot city like Chicago, Greek restaurants abound, and the Greektown neighborhood puts on yearly festivals that attract thousands of visitors in a grand celebration of Old World culture and cuisine.

Wenneman Meat Co. overcame a devastating plant fire in 2011 that forced them to completely rebuild their facility.

Almost every supermarket in the country has at least one freezer dedicated to frozen chicken, and a sizable portion of the fresh meat case devoted to chicken breasts, thighs, or whole birds.

Fifty-six copies of enforcement letters have been posted to the FSIS Humane Handling Web site in 2013. A review of these letters underscores the importance of a systematic approach to animal welfare and helps identify common issues to resolve.

Even though postmortem aging has been widely accepted as the predominant technique for improving the tenderness and overall eating experience of beef, retailers are hesitant to age beef for extended time periods prior to placing it in the retail case because product “freshness” is reduced and a shorter display life may be realized.

Danish Crown, Europe’s largest meat-processing company, has meat-production facilities and sales spanning the globe.

Everyone knows conveyor belts are tough. Even the belts themselves are more durable than ever.

Risk management is a major element of spare-parts inventory management, but in many ways it is also one of the most poorly executed.