When it comes to the development and merchandising of meat and poultry, big is not necessarily better. As cut size increases, shoppers show greater interest in buying smaller portions.

When a workplace injury occurs, a company will look at the incident from every possible angle, determining what exactly went wrong and how to prevent it from happening again. In the case of Brett Hanvey, he took it upon himself to design a better solution after suffering an injury of his own.

Is there a more natural way to clean wastewater? Poultry and beef processors are certainly trying, by experimenting with new technologies created by Mother Earth to treat wastewater and reduce their water footprints.

Even with resources focused on filling vacant positions, fully staffed processing facilities are becoming rarities.

The American Cured Meat Championships featured more than 650 entries this year, from some of the most renowned small meat processors in the country.

While sales opportunities are strong in the sector, processors seeking to grow activity will likely face a host of complex production requirements inherent to developing cooked, fried and smoked options. They include financial, technological and administrative issues.

The use of precise forming technologies can enable processors to more easily create high- quality meat, poultry and seafood selections while garnering greater operating efficiencies.

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.