Any processing equipment in a meat or poultry plant will be measured by its output, but the amount of product it can produce is only a part of the story

Food manufacturers, with their desire to find ways to innovate and improve their operations, have long utilized cook/chill technology that allows food to maintain its quality and shelf life for as long as possible.

A chicken nugget and boneless ham may look completely different, but they share at least one thing in common: They are both formed products, albeit of much different sizes.

Lubricants are used to loosen moving parts in processing equipment to protect against wear and corrosion, to disperse heat produced by friction and to offer sealing.

If a product has low sodium content but isn't labeled as such, does it taste better than a labeled “low-sodium” product? Apparently.

The upkeep of grinding and stuffing equipment is at the forefront of efficient and effective meat and poultry processing.

The beef market has constantly been under the pressure of evolving consumer preferences for taste, consistency and health, to name a few.

Small batch versus large batch mixing: which one works better? It all depends on how the operating controls are set.

In the meat industry, product is variable with different moisture contents, thicknesses, lengths and more for which to account on a cutting line.

Cargill is investing $2.3 million to install ground beef production and packaging equipment at its Wyalusing, Pa., beef processing facility.