University of Idaho meat scientist Phil Bass introduces youth to meat science as an often overlooked but rewarding career that pays well and desperately needs labor.
The driving forces for automation adoption in any production/manufacturing environment are constantly changing, but the metric is usually bottom-line cost.
Researchers at the Georgia Tech Research Institute (GTRI) recently completed the second year of a three-year project to rebuild their Intelligent Cutting and Deboning System
For processors, cleanly sliced proteins mean no tearing, smearing, or frayed and torn edges, in addition to no separation from core binding within the slices.
Jacksonville will soon be home to a new steak-cutting business that will employ up to 200 people. After months of consideration, The Bruss Co., a manufacturer of portion-controlled steaks and chops for the foodservice industry and a subsidiary of Tyson Foods, Inc., has chosen to proceed with plans to open a plant in the city.