Articles by Elizabeth Fuhrman
May 7, 2013
The upkeep of grinding and stuffing equipment is at the forefront of efficient and effective meat and poultry processing.
Read More
Formulation Strategies
Consumers crave new taste experiences with their proteins through sauces and marinades.
May 7, 2013
Many protein categories are saturated with product offerings, so much so that consumers are looking for new flavors and more flavors to appease their palates. Sauces and marinades provide a way to accomplish this task.
Read More
Processing
April 16, 2013
In the meat industry, product is variable with different moisture contents, thicknesses, lengths and more for which to account on a cutting line.
Read More
April 9, 2013
Something as simple as improper care, cleaning and handling of uniforms and garments can lead to product contamination by introducing a microbial or foreign material risk to product. Not to be taken lightly, proper apparel care has become a part of many processors’ culture.
Read More
February 19, 2013
In response to the demand to operate as efficiently as possible, freezing systems have stepped up to aid in energy management. Most of the improvements that have been made to modern freezing systems are in the areas of control and automation, says Eldon Roth, founder and chairman of Beef Products Inc.
February 11, 2013
States continue to develop and implement an efficient and cost-effective animal disease traceability (ADT) system.
January 25, 2013
Demand for trays in meat, poultry and seafood packaging is expected to increase 3.9 percent per year to $860 million in 2015, according to Cleveland, Ohio-based The Freedonia Group Inc.’s April 2011 Meat, Poultry & Seafood Packaging report.
Read More
January 24, 2013
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.
Read More
What protein processors can do to combat the latest challenge to a safe food supply — the concept of food fraud.
January 11, 2013
In recent years, the science of food safety has evolved from the continuous supply of safe food to encompass terminology such as food defense and food fraud.
Read More
Yield remains the key to cutting and deboning success.
December 20, 2012
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.
Read More
