Articles by Richard Mitchell

Widespread traceability in the meat and poultry sector appears to be a concept whose time has come.

Quickly freezing proteins during production leads to greater product quality and appearance and reductions in waste. Yet the inability of many processors to leverage the optimal technologies remains a major operational obstacle, analysts say.

Protein processing technologies are becoming more sophisticated, proficient and attractive to meat and poultry plant operators.

Because large segments of shoppers seek products with different attributes, grocery and foodservice operators must determine the specific types of breaded and battered options — typically seafood and chicken — that will appeal to their unique customer bases.

Conveyors and beltings are key hotspots in the push by meat and poultry processors to eradicate pathogens in their plants.

If time is money, then the ability to rapidly test for pathogens is the key to potentially vast savings for meat and poultry processors.

The clean-label movement is having, for better or worse, a cleansing effect on the use of gums, binders and emulsifiers in meat and poultry.

Lubrication is a lifeblood of meat and poultry processing. Without regularly and properly greasing machinery, operations can grind to a halt, or at least necessitate the replacement or repair of equipment and cause production slowdowns.