Meat and Poultry Processing

RSS

When it comes to reducing Salmonella prevalence at processing, U.S. Department of Agriculture (USDA) data show the industry is making progress.

Salmonella Reading is not usually a pathogen of concern, however when an outbreak does occur it garners plenty of public attention. There have been two recent S. Reading outbreaks in North America. The most recent outbreak occurred in 2019 and was linked to contaminated ground turkey products.¹

Though frontline jobs on the packing or processing floor are often assumed to be devoid of technology such as email or instant messaging, “deskless” shouldn’t mean disconnected. 

A recent survey conducted by Accenture found that 83 percent of respondents believe it’s important or extremely important for companies to design products that are meant to be reused or recycled.

It’s a juicy time to be in the U.S. plant-based meat market.

Dry-aged beef is a specialty meat product that has recently enjoyed an increase in popularity in the high-end food market. It is considered especially desirable for its unique flavors.

Rapid testing for pathogens in meat and poultry plants is crucial for minimizing the risk of foodborne illness, protein contamination and spoilage. Yet, getting accurate readings can be difficult.

Managing conveyors and belting in meat and poultry plants can be a complicated business. 

Enhancing the meat-eating experience and improving overall value of meat products has been a longtime goal for processors. There have been some incredible advancements in the ingredients that improve texture, binding and water-holding capacity.