Processing Technology

Novel technologies: Very Fast Chill processing

As faster forming equipment has allowed processors to make products even quicker and more efficiently, customers naturally wanted faster freezing technology. Brine chilling, air-blast chilling, crust freezing and other approaches more...

Advances in meat tenderization

Improving tenderness of meat – especially beef – is a proven method to increase consumer ratings of eating satisfaction. Tenderness is generally thought to contribute approximately 40 percent of the eating satisfaction more...

Troubleshooting

How to efficiently increase quality of cattle

The primary purpose of producing beef cattle is to convert grass, forages and various by-products -- plus human-edible protein and energy -- into highly nutritious and tasty beef. Key, critical aspects to accomplish this more...

Understanding the relationship between proteins and water in processed meats

If meat processors were required to label their products according to true composition, and not by ‘added ingredients,’ the first ingredient listed would usually be water. As the major constituent of meat, water more...

Live Poultry

Selecting the proper emergency depopulation method

Mass depopulation is never easy. The first consideration in selecting the best method is the reason for the procedure. For example, if a communicable disease is present, especially one that can also infect humans, the method more...

Live Poultry: How to determine the gait score for broilers

As broiler size increased in the United States, so did concern for leg problems. It is believed by many that today’s large broilers gain weight faster than their bones can develop, predisposing them to leg problems more...

Show Previews/Reviews

Asia, Europe attractive for machinery companies

Consisting of 50 countries and 732.8 million people speaking 230 languages, Europe is massive – and greatly diverse. That inevitably spills over into the packaging and processing industries, says Andrew Manly, technology more...

American Association of Meat Processors

The national convention of the American Association of Meat Processors brought several hundred processors and meat scientists together for a long weekend of learning, meeting, picnicking and the annual American Cured Meat more...

Best Practices

How to design microwave RTE products

Consumer’s expectations of fresh prepared foods are increasing. The American palate is demanding more and more meal solution choices that include “restaurant quality,” “chef-inspired,” “healthful more...

Best practices in controlling Salmonella

There has been an increase in the consumption of ground chicken and turkey as a healthier alternative to ground beef. While there has been an increase in consumption, there have been Salmonella outbreaks associated with more...

Plant Tour

Allen Harim: A conservative culture

Nearly 18 months after Korean food manufacturer Harim acquired Seaford, Del.-based Allen's Family Foods out of bankruptcy, the new company is slowly returning to form following historic poultry-industry losses in 2011. The more...

Field Report

Conveyor belt improves yields, eases sanitation for Barber Foods

Portland, Maine-based Barber Foods has long had a strong foothold in the retail market for portion-controlled chicken products. In fact, it was the first company to offer stuffed chicken entrées — most notably its Chicken more...

Sponsored Content

Photo Essay: DuPont Teijin Films Opens Product Innovation Kitchen

From the outside, it doesn’t exactly scream, “Product Innovation Center!”  It’s in a small shopping center in Richmond, VA, located in a 6,000 square foot space previously occupied by a Brazilian more...

Cook-in-Pack Technology

All Ready-To-Eat (RTE) sausage producers share a concern for food safety compromised by pathogens. In the last 20 years, the industry has made great strides in ensuring that sausage products leave processing plants safely more...