Articles by Richard Mitchell

Although forming equipment is a key element in developing such items as chicken nuggets and strips and hamburger patties, it alone cannot produce quality products.

Meat and poultry plant workers, along with supermarket meat department staffers, are having a major influence on the state of food safety.

Enhancements to food-grade lubricants, including greater water resistance and the ability to work more effectively under higher temperatures and when supporting heavier loads, are enhancing plant operations.

The greater use of antibiotics and growth hormones on animals and longer periods in feed lots result in bigger carcasses — and subsequently larger slices of whole-muscle cuts.

Greater shopper interest in healthier and safer eating is triggering changes in the production and merchandising of ground meat and poultry.

The need to properly sanitize meat and poultry facilities is perhaps the most onerous undertaking for producers.

To maintain food safety in the meat industry and help minimize the threat of foodborne illness, it is important for meat and poultry operators to manage apparel as they would machinery and work surfaces.

Many meat and poultry producers are finding no good deed goes unpunished. While most operators are working to enhance food safety and improve product quality, their methods often entail an exorbitant consumption of energy and water.

The drive for optimal productivity is making automation increasingly important, and newer robotic technologies are among the machines set to play larger roles in meat and poultry plant operations.

The potential benefits from leveraging traceability systems are making the technology increasingly enticing for meat and poultry operators.