Meat and Poultry Processing

Protein Problem Solver

Conveying product while ensuring full sanitation, bacteria-free environment

April 12, 2014
Grobbel’s was founded in 1883 in Detroit by Emil Wilhelm Grobbel, a young immigrant who had recently come to America.
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Processing Technology

Proper training, prep result in “gold medal” slicing operations

April 10, 2014
Striving for the perfect slice, stack and portion in the meat and cheese industry can be quite the endeavor, as there are many variables in obtaining that perfect slice.
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Processing Technology

Better tracking of yield loss

Deboning screening system could improve cutting and trimming operations in poultry plants.
March 11, 2014
Efficient deboning is paramount to optimizing production yield (maximizing the amount of meat removed from a chicken frame while reducing the presence of bones).
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Details make the product in mixing operations

March 8, 2014
Mixing quite possibly could be the place where more opportunities for mistakes can occur than any other spot in the pre-cooked process.
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Processing Tech

Managing freezing systems

Technological advances lead to improved operational strategies for processors who need to keep products as cold as ice.
February 8, 2014
Wintertime may seem to be an easy time to discuss freezing systems, but the challenges — such as energy management — and solutions to answer those trials are in the works all year long.
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Food Safety

Traceability goes beyond food safety

Dr. Dan Hale, Texas A&M, offers his insights on the latest trends driving the beef industry’s move to a more traceable system.
February 7, 2014
The National Provisioner sat down in January with Dr. Dan Hale, professor in Texas A&M University’s Department of Animal Science and with the Texas A&M AgriLife Extension Service, to discuss traceability and its slow introduction into the beef production system.
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High Liner Foods: maintaining a seafood savviness like no other

High Liner Foods revamps its supply chain network and expands its frozen seafood facility to stay ahead of consumer demands and sustainability mandates.
January 25, 2014
For many seafood processors, pumping out a host of seafood fare can be a bit rudimentary.
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Protein Problem Solver

Freezer upgrade helps Kayem double sausage line capacity

January 24, 2014
Kayem Foods Inc., Chelsea, Mass., is the largest meat processor in New England. More than 100 years ago, founder Kazimierz Monkiewicz (K.M. = “Kayem”) built a reputation for high-quality meats
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Processing Tech

Regulating tenderized beef?

Technological advances have allowed brines and marinades to be more safe and effective, but challenges remain.
January 22, 2014
This summer, the U.S. Department of Agriculture proposed that mechanically tenderized beef and beef products injected with marinade or solution be labeled due to food-safety concerns.
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Meat Science Review

Keep temps steady to preserve frozen dumpling quality

January 17, 2014
For prepared, frozen muscle foods, the most important quality attributes to the consumer are flavor and texture
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Podcasts

Brenneman analyzes Butterball’s new animal care, well-being program

Rod Brenneman, CEO of Butterball, discusses his company's new Animal Care and Well-Being Program, his company's certification by the American Humane Association and further animal-handling initiatives, all officially announced in September 2013.

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National Provisioner

National Provisioner April 2014 cover

April 2014

Check out the April 2014 issue of The National Provisioner, with features on animal welfare, sanitation programs, and much more!

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Independent Processor

IP April 2014 cover

April 2014

Check out the April 2014 issue of Independent Processor, with a special profile of Stemmler's Meats!

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Provisioner Store

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The National Provisioner Source Book

The Sourcebook is an exclusive buyer’s guide and reference tool for product and supplier information in the meat, poultry and seafood marketplace.

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