Meat and Poultry Processing
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Role of Weighing in Livestock Agricultural Applications

January 22, 2019

Scales are crucial to produce and livestock agricultural businesses. Invest in a scale that is accurate and repeatable, sensitive, reliable and easily serviced. Avoid needless costs from repair and downtime by selecting a scale that can stand up to the conditions it will face.

Welfare reformation

New technologies are improving animal welfare and employee training at the point of slaughter.

Megan Pellegrini

January 21, 2019

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A few years ago, Jessica Roosa, owner of This Old Farm, based in Colfax, Ind., was trying to solve employee turnover issues on the slaughter floor and began investigating solutions for her small, aged facility that is a custom service processor of beef, pork, lamb and poultry. What she discovered was changes that helped staff also helped her animals.

Guest Commentary | Dr. Phil Bass

Lamb meets demand for flavor intensity

Dr. Phil Bass

January 16, 2019

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As I've mentioned before, dry-aged beef offers a flavor that is more intense than traditionally aged beef. And this is where our friend, the humble sheep, may have an opportunity to ride the wave of flavorful red meat.

Meat Science Review

Hunting compounds crucial to dry aging flavor

Further investigation of dry-aging effects on palatability attributes and metabolomics profiles of beef loins.

Derico Setyabrata Jiwon Lee Silvana Martini Jerrad F. Legako Tiago J.P. Sobreira Yuan H. Brad Kim PhD

January 16, 2019

No Comments

While positive effects of dry aging on meat quality attributes have been reported in several scientific studies, specific chemical compounds associated with this unique dry-aging flavor have not been fully established.

Processing Tech

Process control in meat processing gets automated

Achieving high-quality meat and poultry  products through sophisticated technologies.

Sean Riley

December 21, 2018

No Comments

As automated machinery continues to emerge in the industry and become more affordable, meat and poultry manufacturers will be able to reach new levels of process control standards.

Processing Tech

Use of vision systems in meat and poultry processing

Assuring quality through vision

Elizabeth Fuhrman

December 20, 2018

No Comments

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.

Protein Problem Solver

Virginia Poultry cuts bird-wash water usage by 50 percent

Patrick Roberts

December 18, 2018

No Comments

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

Meat Science Review

Ruminal bypass arginine and beef product discoloration

Supplementing beef steers with ruminal bypass arginine improves oxidative stability of aged beef loins.

Jacob Tuell Hyun-Wook Kim Juliana Guedes Jin-Kyu Seo Jon Schoonmaker Yuan H. Brad Kim PhD

December 3, 2018

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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.

Processing Tech

Challenges of meatless, meatlike products

Lynn Knipe

November 23, 2018

No Comments

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.

Processing Tech

Advancements in conveyors and belting offer improved sanitation, extended reliability

Elizabeth Fuhrman

November 20, 2018

No Comments

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

At the 20th Annual Food Safety Summit we will address the importance of food safety throughout the supply chain and how each community that makes up the ecosystem is connected. It is vital to understand not only your roles and responsibilities but also those in the rest of the process. With case studies, educational sessions, peer-to-peer conversations, and new technologies, we will provide a wide range of applicable, real world solutions to identified needs and situations for the food community.

Meat and Poultry Processing
RSS

Role of Weighing in Livestock Agricultural Applications

Welfare reformation

Lamb meets demand for flavor intensity

Hunting compounds crucial to dry aging flavor

Process control in meat processing gets automated

Use of vision systems in meat and poultry processing

Virginia Poultry cuts bird-wash water usage by 50 percent

Ruminal bypass arginine and beef product discoloration

Challenges of meatless, meatlike products

Advancements in conveyors and belting offer improved sanitation, extended reliability

The National Provisioner

April 2019

Independent Processor

April 2019

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