Articles by Richard Mitchell

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.

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.

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.

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.

Technology is not the end-all when it comes to safeguarding meat and poultry from foreign-object contamination.

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.

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.

Apparel can be a powerful enemy in the battle to contain pathogens in meat and poultry facilities.