Articles by Richard Mitchell

While many meat and poultry processors have long used fat analysis systems to measure leanness levels, evolving technologies are making it simpler for the operators to perform readings.

Keeping equipment properly lubricated is vital if plant operators are to maximize the life of technologies and enjoy optimal output with limited downtime. Analysts say the best way to do this is by implementing a strict lubrication regimen.

In the ongoing war against pathogens in meat and poultry plants, bacteriophages are becoming a potentially potent weapon.

After years of increasing revenues, prepared-foods activity is crashing as consumers switch to homemade meals as they seek safety and savings in response to the COVID-19 pandemic.

Similar to many other meat products, sausage sales are booming as a huge portion of the population eats more meals at home in response to the COVID-19 pandemic and the closure of restaurants.

It is the perfect storm for the lunchtime consumption of meat and poultry.

Meat and poultry plants are a conglomeration of perpetually moving parts.

Operating band saws, knives and slicing and dicing equipment requires a sharp focus if meat- and poultry-processing workers are to be safe and productive.

Sanitizing meat and poultry plants must be done, but it can be perilous.

Investments in food-safety apparel and training workers to properly wear and handle garments seems a natural course for meat and poultry processors.