Very few companies have put much thought into the processes of removing obsolete items from the inventory and disposing of them. Yet this task is fundamental to managing spare parts obsolescence and, by extension, is fundamental to spare parts inventory management.

Machine lubrication is crucial if meat and poultry processors are to sustain operating efficiencies and maximize revenues. Yet it is an element many plant managers neglect.

This project was conducted to evaluate a new hypothesis that may explain the tenderness difference between high- and low-marbled steaks.

Whole-muscle products are employing new cuts, which introduce consumers to unique flavors and textures; however, consumers may view these new products as being unsafe, instead of just different.

In this video interview, former Butterball COO Joe Nalley discusses how companies have used vertical integration to become more efficient and what drives efforts toward efficiency.

Process Expo, North America’s largest food processing event, produced by the Food Processing Suppliers Association (FPSA), will offer more than 15,000 industry professionals the opportunity to see thousands of products and services from 600 exhibiting companies.

Poultry processing facilities in the U.S. are beginning to shift to automation, while globally lamb processing is increasing use of robotics.

When Sierra Meat and Seafood recently went looking for new grinding equipment, the company needed it to be easy to operate and very reliable.

Processors are experimenting with new slicing and sanitizing innovations that rely on water — along with 3D scanning, sensors and increased automation.

The top meat companies in the Show-Me State certainly showed off their best products at this year’s Missouri Association of Meat Processors Annual Convention.