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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.
With the COVID-19 pandemic, U.S. consumer purchase behavior has shifted to more retail and less foodservice, and ground products have been go-to-products for people sheltering in place. In turn, increased demands to meet production needs are challenging processors to keep grinding and stuffing equipment highly operational at top speeds.
While ground beef remains a major supermarket meat department revenue generator, alternatives such as ground pork, chicken and turkey also are becoming more popular as consumers seek newer and healthier meal options.