Meat and Poultry Processing

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Poultry processing facilities in the U.S. are beginning to shift to automation, while globally lamb processing is increasing use of robotics.

When Sierra Meat and Seafood recently went looking for new grinding equipment, the company needed it to be easy to operate and very reliable.

Processors are experimenting with new slicing and sanitizing innovations that rely on water — along with 3D scanning, sensors and increased automation.

The top meat companies in the Show-Me State certainly showed off their best products at this year’s Missouri Association of Meat Processors Annual Convention.

The concept of the invisible hand could be applied to almost any modern item but in this context let’s think about spare parts.

Genetic selection, nutrition, stocking density, well-being, social interactions between birds and many other factors play a role in the production processes of poultry operations; however, the forgotten hero in the mix is feathers and their importance in the production process.

An objective of the present study was to quantify the effects of varying levels of reduced-fat modified distillers grains with solubles (RFMDGS) on carcass characteristics and fresh and processed meat quality.

By not taking adequate measures to cut water and energy use, which includes recirculating their resources and leveraging the optimal equipment and operating strategies, many plants are unnecessarily bolstering expenses while becoming more vulnerable to shortfalls in available supplies.

Several large-scale recalls have been issued recently for products containing foreign material, which creates headlines that draw a lot of attention to how the industry keeps foreign material from contaminating the food supply.

The likely culprits in most cases of foodborne illnesses are improper equipment maintenance and sanitation. Mixers and blenders are being upgraded for increased sanitary design and automation.