When manufacturing sausage products we essentially do four things; comminute meat (comminute is a fancy word for reduction in particle size i.e. grinding, flaking, dicing or chopping), season the product, manipulate proteins and shape the product. How we perform these four activities produces the wide variety of sausage products available.

Though the Bryan Adams song referenced in the headline makes the task sound simplistic, to those of us in the meat industry, cutting like a knife isn’t always that easy

The term “process control” has a lot of different meanings depending on an individual’s background and experience. The definition from Wikipedia, for example, is “a statistics and engineering discipline that

Pathogens, new testing technologies and the government’s rules for controlling them are changing at an unprecedented pace - one which has not seen before in the history of food processing.

The discontinuing of unprofitable products and the introduction of new products is one of the trademarks of a successful meat processor. It can be very challenging to find ways to

Most whole-muscle products today are made using a process that is called either tumbling, massaging or mixing. Regardless of the name of the process, the main idea is to apply