May 7, 2013
The upkeep of grinding and stuffing equipment is at the forefront of efficient and effective meat and poultry processing.Read More
AMSA Meat Science Review
May 7, 2013
The beef market has constantly been under the pressure of evolving consumer preferences for taste, consistency and health, to name a few.Read More
Mixer technology continues to help processors reduce blend and discharge times without sacrificing product quality or consistency.
April 17, 2013
Small batch versus large batch mixing: which one works better? It all depends on how the operating controls are set.Read More
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 3, 2013
Cargill is investing $2.3 million to install ground beef production and packaging equipment at its Wyalusing, Pa., beef processing facility. Read More
Slicers improve in cut accuracy and waste reduction by staying sharp, flexible, and easy to clean.
March 15, 2013
Without a little TLC, slicers couldn't effectively slice product nor keep it pathogen-free.Read More
New features help produce better, more consistent results.
February 6, 2013
The smokehouse is the heart of any cured meats operation, and so extra care must be taken to ensure that it is properly maintained and optimized. With the right settings, it can ensure that a company’s bratwursts or hams turn out just right each and every time.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
How should processors deal with allegations that mechanically tenderized beef is unsafe?
January 22, 2013
Could mechanically tenderized beef become 2013's version of "pink slime"?Read More
Meat Science Review
January 14, 2013
Dry-cured hams, popularly known as country hams, are a regional delicacy enjoyed in the southeastern United States.Read More