Meat and Poultry Processing

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Hams, bacon and bratwurst may not have been what made Milwaukee famous, but those meat products and plenty of others will be the focus of this year’s American Convention of Meat Processors & Suppliers Exhibition

Campylobacter is one of the most common bacterial causes of gastrointestinal infection in the United States.

In almost every endeavour it is difficult to determine what constitutes the ”best practice,” but this is particularly true in specialist areas such as spare parts management.

In-line grinding is not new technology, but it offers some unique advantages to those who haven’t previously considered it.

An increasing world population, with estimates of more than 9 billion people by 2050, and a decreasing cattle supply necessitates the use of feed technologies to meet the current and future demand of beef.

Grobbel’s was founded in 1883 in Detroit by Emil Wilhelm Grobbel, a young immigrant who had recently come to America.

Striving for the perfect slice, stack and portion in the meat and cheese industry can be quite the endeavor, as there are many variables in obtaining that perfect slice.

Efficient deboning is paramount to optimizing production yield (maximizing the amount of meat removed from a chicken frame while reducing the presence of bones).

Mixing quite possibly could be the place where more opportunities for mistakes can occur than any other spot in the pre-cooked process.

Wintertime may seem to be an easy time to discuss freezing systems, but the challenges — such as energy management — and solutions to answer those trials are in the works all year long.