Articles by Richard Mitchell

Efficiency is a key focus of meat and poultry plants.

Meat and poultry processors are key catalysts in the ongoing evolution of conveyor belts.

Efficiently removing hair and softening skin on carcasses during pork production, while also maintaining product quality, is a process that is ripe for miscues.

The never-ending quest for greater operating efficiencies by meat and poultry plant operators is making the sector ripe for clean-in-place (CIP) systems.

Keeping workers safe is an ongoing challenge for meat and poultry processors.

The retail seafood sector is relatively calm, but below the surface is the potential for dynamic activity.

Meat and poultry, which traditionally have been powerful supermarket deli magnets, are becoming less forceful.

Meat and poultry processors’ focus on running efficient plant operations while also maximizing food safety is making the selection of lubricants increasingly complicated.

Merchandisers of whole-muscle cuts are finding big is not necessarily better.