Meat and Poultry Processing

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Despite minimal changes to the livestock of slaughter in the past 30 years, innovation efforts are focusing on refinement of methods and equipment.

Change management may be more familiar to people in the meat industry than management of change; however, these two labels are often used interchangeably.

Dry aging, whereby storing whole beef carcasses or unpackaged primals/subprimals in a controlled cooler, has been practiced for decades as a traditional butchery process.

For most asset-intensive companies, spare parts are like the air we breathe.

Processors continue to push the growth of vision systems in automating some procedures on processing and packaging lines.

A similar "sweet sorrow" similar to that in William Shakespeare's "Romeo and Juliet" is often experienced in animal welfare auditing.

Working at Raider Red Meats seldom gets boring. Employees have to harvest animals, cut steaks, and produce the further-processed items like sausages and shelf-stable meat snacks.

Pork belly softness is a major quality defect that has reduced processors’ and packers’ profitability because of its effect on fabrication efficiency, bacon shelf stability, sensory quality and bacon slicing yield.

In conveyor and belting circles, cleanliness might indeed be next to godliness.

Inconsistency in pork tenderness is an issue consumers, chefs and purveyors are challenged with every day.