Efficiency is a key focus of meat and poultry plants.

As beef producers continue to improve efficiency, understanding the process of growth and development is crucial as cellular skeletal muscle characteristics, such as tenderness, can ultimately have an impact on consumer acceptance of meat products.

The Animal Slaughtering and Processing Production Index 12-month moving average rose continuously through the first three quarters of 2015 and is up 1.9 percent on a year-over-year basis.

We are all observers of the world around us, drawing conclusions and cues from our environment.

Fridosa, Bolivia’s largest meat processor, has discovered a way to monitor and minimize climatic impact on its products.

Meat and poultry processors are key catalysts in the ongoing evolution of conveyor belts.

Any spare part will inevitably become obsolete.

The three main palatability characteristics of beef are flavor, tenderness and juiciness (Savell 1987, Lyford 2010, McBee 1967), with tenderness and juiciness being primarily physical properties.

Poultry, pork and beef processors are experimenting today with more automation and robotics in cutting and deboning operations, which will, they hope, lead to increased speed, efficiencies, worker safety and food safety.

Efficiently removing hair and softening skin on carcasses during pork production, while also maintaining product quality, is a process that is ripe for miscues.