Post-packaging pasteurization has become an important intervention for reducing the Listeria monocytogenes hazard in packages of ready-to-eat (RTE) meat products, as well as extending the shelf life of RTE products.

In a recent University of Nebraska study, beef from cattle fed a high concentration of wet distillers grains plus solubles (WDGS) was more tender than beef from cattle fed corn only.

"Hurry up and get that conveyor running,” is barked over the radio as one critical piece of equipment has brought a processing department to a standstill.

The driving forces for automation adoption in any production/manufacturing environment are constantly changing, but the metric is usually bottom-line cost.

Quality hide removal begins with making sure the process is done as sanitarily as possible, and in today’s world, as efficiently as possible.

Researchers at the Georgia Tech Research Institute (GTRI) recently completed the second year of a three-year project to rebuild their Intelligent Cutting and Deboning System

As the world’s appetite for bacon dramatically increased over the last few years, processors adopted a newer, faster technology for processing in high volumes

For those who handle deer and other wild game products, deer season can be the busiest time of the year.

Worker safety is a key element in an effective meat and poultry processing operation

The slicing quality of meat and poultry items can be a feature used to appeal to consumers.