Processors face a variety of trials with slaughter equipment. It is a real challenge to design equipment that is durable, easy to maintain and capable of work cycling in environments that have large changes in temperature and humidity. In addition, processors still need to protect workers and be concerned about food safety.
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.
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.