Meat and Poultry Processing

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Everyone reading this will have no doubt heard the expression, “what gets measured, gets managed” – or something similar. The original quote usually is attributed to Peter Drucker’s 1954 book The Practice of Management. 

An entrepreneurial instinct helps a Georgia business find an audience for its high-end charcuterie products.

The global meat processing equipment market is anticipated to grow, fueled by the world’s increasing population of meat-eating consumers with high disposable incomes raising demand for meat products.

Significant expansion opportunities await operators providing meat and poultry selections that meet shoppers’ growing interest in portion control. 

North Country Smokehouse entered the organic category 16 years ago, with that business escalating in the past five years.

Brett Erickson, director of Value-added Products at Certified Angus Beef LLC, talks about the efficiencies and flexibilities automation technology such as robotics allows processors.

Many meat processors have embraced the opportunity to maximize use of inputs and ensure the highest level of food safety during production by integrating critical software capabilities to leverage real-time actionable knowledge and provide insight and analytics for enhanced control, consistency and cost savings.

The fundamental law that applies to apparel for meat and poultry plant workers is the Fair Labor Standards Act (FLSA), and it addresses a couple of different issues.

The plant-based food market grew almost twice as fast as the total U.S. retail food market in 2020.

Fat in meat animals consists mostly of triglycerides, acquired from dietary sources, and fatty acid de novo synthesis (Bravo-Lamas et al., 2018). Lipid-derived flavor compounds include aldehydes (alkanals), ketones, carboxylic acids (alkanoics), alcohols (alkanols), lactones, and alkylfurans (Mottram, 1998).