Companies that supply equipment for the cutting and deboning process are always trying to improve their automated lines and the sharpness of the blades they are using in their systems.

Efficiency improvement is a top reason why smokehouse technology keeps progressing.

Producing animals that more efficiently direct dietary energy toward growth and performance is one answer to the problem of feed expense.

Just by the nature of the work conducted at processing facilities, floor surfaces typically become coated with grease, oil, and raw materials such as shortening, butter, and oil during the course of the work day.

Products such as ground beef, sausages or hams are dependent on many factors to result in a delicious end product. Fat content cannot be ignored or dismissed in that process.

Consumers routinely use product color and appearance to select or reject products, and suppliers of muscle food products must also create and maintain the desired color attributes.

There’s an longtime mantra in the protein-processing business, says John E. Johnson, general manager, JBS, that fits into the world of material handling quite well, especially in summary of the constant demands put on operations.

With the ever-changing world of value-added driving technology in forming technology across multiple proteins, The National Provisioner turns to Marc Gaddis, president of Gaddis Food Group Consulting, to get his perspective on the technology and trends driving the forming process today.

Tough economic times demand cost-savings efficiencies that often force us to settle for lower quality. But, what if we still demand excellence?