Keeping equipment properly lubricated is vital if plant operators are to maximize the life of technologies and enjoy optimal output with limited downtime. Analysts say the best way to do this is by implementing a strict lubrication regimen.

In the ongoing war against pathogens in meat and poultry plants, bacteriophages are becoming a potentially potent weapon.

The pest-control technologies currently used for poultry facilities primarily rely on spraying pesticides to disinfect waterers and feeders. 

For years, experts and analysts have predicted a future in which artificial intelligence (AI) and machine learning would revolutionize the industry. By all indications, the future is here.

Meat, poultry and seafood processors benefit from an ever-increasing array of flexible packaging options with product-differentiating features, enhanced functionality and more sustainable structures.

The American Association of Meat Processors (AAMP) has grown considerably over the past few years. Enhanced member services, a continued partnership with affiliate organizations, and the tireless work of member volunteers have made this possible.

The three major functional ingredients areas — salt, sodium nitrate and lactates such as sodium lactates and sodium diacetate — have the biggest impact on food safety, shelf life and product quality. 

Metal object contamination in the meat industry is relatively rare, but it can lead to a disproportionate amount of recalled products. According to 2019 USDA data, recalls for possible presence of metal objects accounted for 34% of foreign matter contamination cases and for 90% of total pounds of recalled meat.

Driven by consumer preference for natural or clean-label products, shelf-life-extending ingredients that are growing continue to be natural or clean-label ingredients.

The novel coronavirus disease (COVID-19) has allowed many professions to rethink how they do business, including meat and poultry processing plants. Increased automation and robotics allow plants to continue operations, while limiting the risk of infecting workers — or animals.