Meat and Poultry Processing

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The smokehouse is the heart of any cured meats operation, and so extra care must be taken to ensure that it is properly maintained and optimized. With the right settings, it can ensure that a company’s bratwursts or hams turn out just right each and every time.

Processors face a variety of trials with slaughter equipment. It is a real challenge to design equipment that is durable, easy to maintain and capable of work cycling in environments that have large changes in temperature and humidity. In addition, processors still need to protect workers and be concerned about food safety.

Could mechanically tenderized beef become 2013's version of "pink slime"?

Dry-cured hams, popularly known as country hams, are a regional delicacy enjoyed in the southeastern United States.

Companies that supply equipment for the cutting and deboning process are always trying to improve their automated lines and the sharpness of the blades they are using in their systems.

Efficiency improvement is a top reason why smokehouse technology keeps progressing.

Producing animals that more efficiently direct dietary energy toward growth and performance is one answer to the problem of feed expense.

Just by the nature of the work conducted at processing facilities, floor surfaces typically become coated with grease, oil, and raw materials such as shortening, butter, and oil during the course of the work day.

Products such as ground beef, sausages or hams are dependent on many factors to result in a delicious end product. Fat content cannot be ignored or dismissed in that process.