Meat and Poultry Processing

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While energizing achieves the objective of creating a clean piece of equipment, the process by which energizing is performed has the ability to cause significant worker safety concerns.

Employing workers who have the competency to produce high-quality quality meat and poultry in an efficient and safe manner is a foremost aim of protein plant operators.

While the meat processing system relies heavily on worker skill, meat and poultry processors are looking at automation to help eliminate repetitive worker motions and reduce work-related injuries.

According to the Department of Labor (DOL), workers in the meat and poultry slaughtering and processing industries are experiencing fewer injuries and illnesses.

Average U.S. beef production in the 12 months through May was up 0.9 percent compared with last year and up for the ninth consecutive month.

More than 750 people made the trek to San Angelo, Texas, to attend the American Meat Science Association’s (AMSA) 69th annual Reciprocal Meat Conference (RMC).

What you are looking for are places in your process flow where product stays in one place and continuously slows down the whole line.

Processing wastewater is consistently at the top of processors’ challenges as they continue to look at wastewater treatment systems advancements, water conservation and water recycling.

Not only are cooking technologies more efficient, but market interest in ready-to-eat and heat-and-eat meat and poultry is growing.

Although forming equipment is a key element in developing such items as chicken nuggets and strips and hamburger patties, it alone cannot produce quality products.