Elizabeth Fuhrman

Safety starting pre-harvest

The development of food-safety interventions prior to slaughter and fabrication has seen a variety of alternatives, and a variety of results.

Elizabeth Fuhrman

June 11, 2013

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Cattle producers need a variety of tools in their pre-harvest toolbox to aid in food-safety interventions.

Maintaining grinders and stuffers

Elizabeth Fuhrman

May 7, 2013

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The upkeep of grinding and stuffing equipment is at the forefront of efficient and effective meat and poultry processing.

Formulation Strategies

Putting flavor first

Consumers crave new taste experiences with their proteins through sauces and marinades.

Elizabeth Fuhrman

May 7, 2013

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Many protein categories are saturated with product offerings, so much so that consumers are looking for new flavors and more flavors to appease their palates. Sauces and marinades provide a way to accomplish this task.

Processing

Cutting equipment: A ‘Cut” above

Elizabeth Fuhrman

April 16, 2013

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In the meat industry, product is variable with different moisture contents, thicknesses, lengths and more for which to account on a cutting line.

Apparel: full-coverage food safety

Elizabeth Fuhrman

April 9, 2013

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Something as simple as improper care, cleaning and handling of uniforms and garments can lead to product contamination by introducing a microbial or foreign material risk to product. Not to be taken lightly, proper apparel care has become a part of many processors’ culture.

Opportunities for better freezing systems

Elizabeth Fuhrman

February 19, 2013

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In response to the demand to operate as efficiently as possible, freezing systems have stepped up to aid in energy management. Most of the improvements that have been made to modern freezing systems are in the areas of control and automation, says Eldon Roth, founder and chairman of Beef Products Inc.

Animal disease traceability picks up the pace

Elizabeth Fuhrman

February 11, 2013

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States continue to develop and implement an efficient and cost-effective animal disease traceability (ADT) system.

Tray packaging expected to maintain stronghold

Elizabeth Fuhrman

January 25, 2013

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Demand for trays in meat, poultry and seafood packaging is expected to increase 3.9 percent per year to $860 million in 2015, according to Cleveland, Ohio-based The Freedonia Group Inc.’s April 2011 Meat, Poultry & Seafood Packaging report.

Improvements in slaughtering

Elizabeth Fuhrman

January 24, 2013

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Processors face a variety of trials with slaughter equipment. It is a real challenge to design equipment that is durable, easy to maintain and capable of work cycling in environments that have large changes in temperature and humidity. In addition, processors still need to protect workers and be concerned about food safety.

Battling the bad intentions of food fraud

What protein processors can do to combat the latest challenge to a safe food supply — the concept of food fraud.

Elizabeth Fuhrman

January 11, 2013

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In recent years, the science of food safety has evolved from the continuous supply of safe food to encompass terminology such as food defense and food fraud.