Meat and Poultry Processing

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Most meat and poultry products requiring refrigerated or frozen storage conditions are necessary to prolong the shelf life of the item for food safety or quality reasons.

In the never-ending search to create a safer food product, one of the recent developments that has shown the most promise is high-pressure processing.

Often when companies upgrade an existing plant, expand facilities or build new “green field” sites, the new equipment comes with a spare parts package.

Of the many processes necessary to take a live animal and convert it to meat suitable for the dinner table, the kill step has long been the most controversial.

Marinating meat and poultry is a key way to boost retailer revenues.

Much has been reported with regard to the developments of the relaxation of U.S. restrictions on trade with Cuba.

At the point of sale, beef color is one of the most important quality attributes that influences consumer’s purchasing decisions.

Rail intermodal has been growing rapidly for many years.