Protein Problem Solver
April 12, 2014
Grobbel’s was founded in 1883 in Detroit by Emil Wilhelm Grobbel, a young immigrant who had recently come to America.Read More
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.Read More
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).Read More
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.Read More
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.Read More
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.Read More
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.Read More
Protein Problem Solver
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 meatsRead More
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.Read More
Meat Science Review
January 17, 2014
For prepared, frozen muscle foods, the most important quality attributes to the consumer are flavor and textureRead More