The evolution in meat and poultry producers embracing automated systems includes leveraging a new generation of mixers that allows plants to more accurately add ingredients while maintaining precise operating cycles and reducing human interaction.

Many meat and poultry producers are finding no good deed goes unpunished. While most operators are working to enhance food safety and improve product quality, their methods often entail an exorbitant consumption of energy and water.

The drive for optimal productivity is making automation increasingly important, and newer robotic technologies are among the machines set to play larger roles in meat and poultry plant operations.

Most meat and poultry products requiring refrigerated or frozen storage conditions are necessary to prolong the shelf life of the item for food safety or quality reasons.

In the never-ending search to create a safer food product, one of the recent developments that has shown the most promise is high-pressure processing.

Often when companies upgrade an existing plant, expand facilities or build new “green field” sites, the new equipment comes with a spare parts package.

Of the many processes necessary to take a live animal and convert it to meat suitable for the dinner table, the kill step has long been the most controversial.

Marinating meat and poultry is a key way to boost retailer revenues.

Much has been reported with regard to the developments of the relaxation of U.S. restrictions on trade with Cuba.

At the point of sale, beef color is one of the most important quality attributes that influences consumer’s purchasing decisions.