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.

As more people are dining at home, time-strapped consumers are relying increasingly on prepared or partially prepared proteins that they can finish quickly in the kitchen.

Increasing demands placed on processing facilities are many, but wastewater remains a battle as new regulations and challenges impact facilities every year.

Thirty-one percent of people surveyed in AMI/FMI’s Power of Meat 2012 study said that they regularly cut down on portion sizes of meat and poultry as one of their healthy eating strategies.

Renewed emphasis on preventing animal diseases pushes animal disease traceability programs forward.

A clean plant by definition has all visible soil removed. Typically cleaning will remove 99 percent of the bacteria, but sanitation is necessary to remove that last 1 percent.

It is not always easy to indicate or appreciate what the benefits of maintenance are, but as product processes become more automated, they are more interconnected.

Achieving desired results with mixing

Interleaving makes stacked meats easier to separate and use.