Meat and Poultry Processing

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While the fundamental design and operation of vision systems currently available in the area of quality assurance haven't changed dramatically in recent years, what is changing is the increased use of vision systems in this space due to lower prices for the components.

For poultry processors, water consumption, water reuse, ease of sanitary cleanup and robust operation are key elements driving plant operation and machinery selection today.

Postmortem aging is well known to improve eating quality characteristics, such as tenderness, juiciness and flavor; however, extended aging periods have been demonstrated to lower oxidative stability of beef muscles, resulting in discoloration and possible rancidity.

There is a lot of attention being given to the topic of alternative protein — "meatlike" products — which is causing concern among some people involved in the traditional production of meat.

Advancements are occurring with conveyors and belting for processors aiding in sanitation and longevity of the systems.

Inventory management is one of the most important management disciplines in every company that holds inventory. Inventory can provide the capability to meet a customer need, repair a broken machine, assemble products for sale or just keep production going.

To capitalize on the increasing demand for raw bacon used in the food service and retail industries, meat processors are increasingly turning to high-speed packaging solutions that include dedicated interleavers and card dispensers that maximize throughput.

This year's specialty class was a nod to the host city for the American Cured Meat Championships: the BBQ haven of Kansas City.

We're talking turkey—smoked turkey—in this tough class at the American Cured Meat Championships.

Here are 5 reasons how regular livestock weighing can benefit the small producers and processors alike.