Portion control is becoming more prominent as the size of meat and poultry carcasses expand and consumers seek more manageable and economical protein selections.
When it comes to the development and merchandising of meat and poultry, big is not necessarily better. As cut size increases, shoppers show greater interest in buying smaller portions.
Leveraging post-processing pasteurization technologies and methodologies is vital if meat and poultry processors are to eradicate the threat of pathogens throughout the production cycle.
To reduce the risk of foodborne illnesses, it is crucial that meat and poultry processors focus on food safety throughout the operational cycle, and that includes the pivotal post-processing pasteurization stage.
Prepared foods are becoming increasingly prevalent in supermarket delis as more consumers seek meat and poultry options that are quick, convenient and tasty.
As the deli steadily evolves, prepared proteins are becoming increasingly prominent as operators focus on becoming more formidable competitors of restaurants, he notes.
While sales opportunities are strong in the sector, processors seeking to grow activity will likely face a host of complex production requirements inherent to developing cooked, fried and smoked options. They include financial, technological and administrative issues.
Meat, poultry and seafood processors can bolster operations by leveraging optimal forming technologies, but there are limits to what the equipment can provide.
The use of precise forming technologies can enable processors to more easily create high- quality meat, poultry and seafood selections while garnering greater operating efficiencies.
Machine lubrication is crucial if meat and poultry processors are to sustain operating efficiencies and maximize revenues. Yet it is an element many plant managers neglect.
Despite the advances in X-ray and metal detection systems, keeping meat and poultry totally free of foreign objects remains an ongoing processor challenge.
Sanitation made simple: The use of contract sanitation services enables meat and poultry plant operators to sidestep the burden of hiring, training and managing workers while ensuring a full complement of cleaning personnel.
Deciding whether to use contract sanitation firms or stay with in-house personnel is a key issue for meat and poultry processors. While there are potential benefits for each, the optimal method depends on the needs of plants.
Water and energy are key expenses for meat and poultry plant operators, but focusing on conservation can enable facilities to cut costs while maintaining performance levels.
By not taking adequate measures to cut water and energy use, which includes recirculating their resources and leveraging the optimal equipment and operating strategies, many plants are unnecessarily bolstering expenses while becoming more vulnerable to shortfalls in available supplies.
Requiring workers to wear sanitized apparel while guarding the garments from contaminants is crucial for enhancing food safety in meat and poultry plants.