Among the many steps in protein processing, interleaving and stacking of meat product stands among the more tried-and-true processes — a time-tested, relatively straightforward step in the packaging of products from ground protein patties to deli meats and beyond. Nevertheless, processors cannot simply overlook it when designing their lines and facilities and assessing their efficiency.
Tim Biela, executive vice president, food safety and quality assurance, for AFA Foods, agrees that the interleaving process is a fairly typical one across the industry, but notes that it does vary in terms of benefits for particular products.