Meat and Poultry Processing

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To help ensure final product quality, J.O. Spice installed a new Signature Touch metal detector from Mettler-Toledo Safeline in 2017.

There is perhaps nothing as crucial in the processing of meat and poultry as safeguarding proteins from foreign objects.

When inspiration for a product comes from a new brand, the most practical way to manufacture the product is for the brand to find a capable co-packer to take the recipe and turn it into marketable products. When the relationship works, it can benefit both sides.

Improved sanitation and design on slicers, dicers and cutters in general continues to motivate the food industry.

U.S. poultry production is accelerating. Despite record levels, we caution you not to lose sight of the upcoming period of slowing growth expected in U.S. food production.

Learn how American Restore helped ensure the new flooring system of Cal Premium Treats' state-of-the-art facility would stand up to harsh conditions during the production process.

Wendy Pinkerton, of Zoetis and AMSA, discusses why viewers should make plans now to attend ICoMST 2020 in Florida, when AMSA hosts the event, in this video Q&A from IPPE.

Uncovering the best ways to cut water and energy use in meat and poultry plants is akin to solving a puzzle. While obvious measures alone can lead to big paybacks, it takes patience and creativity for operators to uncover all possible sources of waste and the best strategies for optimal gains.

In the past, fat analysis during the mixing and blending process was determined by a "butcher's eye." Procedures have certainly progressed since then, with producers using X-ray and infrared scanners, and now dual-energy X-ray technology.