University labs are experimenting with automating the often inconsistent cutting and deboning process.
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The HPP system permits Quantum Foods proteins to retain food quality, maintain natural freshness and extend product shelf life.
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Although the separation process hasn’t changed much in decades, its notoriety with consumers certainly has.
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Achieving desired results with mixing
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Interleaving makes stacked meats easier to separate and use.
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Investigating the use of ultrasound to determine lung problems in sheep so as to screen for kosher slaughter.
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At the Pack Expo 2011 show in Las Vegas, The National Provisioner sat down with PMMI’s Vision 2020 Focus Group, which brought together representatives of several meat- and poultry-processing companies to discuss the state of the industry from their unique perspectives.
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Ground-beef and sausage products have seen a boost in popularity over the last few years, for several reasons. Both products are popular for their taste and versatility, certainly, but they are also popular because of their price points.
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New technology and safety standards are improving workplace safety for slicing operators.
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With the increased focus on reducing salt and fat in meat products, what are the challenges that processors face in producing formed products, such as patties, nuggets, etc.?
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