Meat and Poultry Processing Top Stories

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Meat discarded due to discoloration represents an annual loss of $3.73 billion in revenue.

Sanitary design, material selection, effective CIP and documented controls can help processors manage risks inside closed fluid-transfer systems.

Cost allocation in a reverse BOM environment is one of the more demanding problems in food ERP.

The poultry and egg industry advocates for the continuation of the exemption. 

Processors and foodservice operators are advised to fabricate beef products in a frozen state and delay thawing until final preparation to optimize yield and minimize economic loss while maintaining palatability.

The Farm To You builds a direct-to-consumer platform centered on independent producers, curated meat boxes and regional supply chains.

Soccer’s growing popularity in the US provides relevance to a cultural moment.

Plant procedures must reflect updated operational realities.

As consumer demand for healthier options rises, more shoppers are reading labels and seeking reduced-sodium options.

Against this backdrop of deep packer losses, the industry has seen significant capacity reductions.