Sponsored Content
September 2012
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 more...
May 2011
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 more...
October 2010
PHOTO ESSAY: Reiser customer center offers turn-key solutions
REISER’s modern, new 6,600 sq.-ft. Customer Center is designed to help customers develop processes and products in an environment that replicates more...
September 2010
White Paper: More effective poultry dark meat deboning processes
It’s common knowledge that the popularity of dark meat poultry in the United States is growing. And why not? Chefs and consumers alike agree on more...
April 2010
Improving sustainability through packaging solutions: Reduction of food waste
Throughout the distribution system, food producers, processors and retailers are identifying ways to increase efficiencies to reduce costs and create more...
Handtmann opens new Forum R&D and training center
Bringing customers from North America to Biberach, Germany, isn't exactly a day trip. But according to Tom Kittle, Handtmann Inc.'s president, based in more...
June 2009
Protecting margins in uncertain times
With the margin of profit in the food industry defined not by dollars, but by fractions of cents, it is essential that manufacturers understand and control more...
April 2009
The benefits of MAP technology in bulk transfer packaging
Multiple benefits accrue from Modified Atmosphere Packaging (MAP) technology in bulk transfer of beef grinds. Using combo liners for bulk transfer of more...
September 2008
Triple benefit technology: High pressure processing delivers safety, extended shelf life and all-natural benefits
According to the latest "US Grocery Shopper Trends" survey from Food Marketing Institute (FMI), from 1996 to 2006, 82% of consumers reported they were more...
Special handling for RTE product safety
With the exception of equipment destined for the Ready-To-Eat market, productivity usually is the prime engineering criteria for meat processing automation more...
August 2008
Simpler is better
In yield-critical skinning operations, simplicity is a key to greater profitability. In fact, simplification is the prime directive in Stork Townsend's more...
January 2008
PHOTO ESSAY: An inside look at Vemag's new R&D center
Vemag's ultra-modern customer R&D center, Verden, Germany, attracts processors from around the world. The new facility is the latest addition to Vemag's more...
December 2007
Extracting greater value from trimmings through suspension technology
Meat and poultry processors have long used traditional injection systems to add flavor and moisture in their products. But few realize that even while more...
November 2007
Assessing the impact of tenderization on slicing yield
One of the major changes in the meat industry over the past decade has been the rapid development of sliced, packaged products. Changes in lifestyle, more...
October 2007
Safety, clean labels and shelf-life extension: High pressure pasteurization takes center stage
Have you noticed? Driven by consumer demand for all-natural, minimally processed products, almost all major North American meat processors have now introduced more...
September 2007
Understanding and maintaining airflow within your smokehouse
Thermal processing ovens — known as smokehouses, Batch ovens or forced air convection ovens — utilize many of the same variables. Some of more...
April 2007
Ham manufacturing: Applying the Cozzini FastHam™ process
The two most important attributes for all cooked ham products are their intra-muscular bind and their water retention (water holding and water binding more...
January 2007
Effectiveness of Spectrum Antimicrobial Agent as an intervention strategy in immersion chill applications
Salmonella continues to be a leading cause of food-borne illness in the United States. Because salmonella is often associated with poultry, new Food Safety more...
Controlling Listeria in ready-to-eat meat products
Listeria bacterial contaminations in ready-to-eat meat products can not only be hazardous to people who consume the product, but recalls due to such contaminations more...
November 2006
The rating game: Consumers weigh in on enhanced ground beef patties
Perhaps owing to the recent confluence of ethnic dining trends, or perhaps because they dine out more frequently, today's consumers are more attuned to more...
August 2006
The rating game: Consumers weigh in on enhanced steaks
Palatability is the key to any successful meat manufacturing enterprise. Indeed, study after study shows that if a meat product fails to please in the more...
NCBA brings knowledge, expertise to market through Beef Innovations Group
The National Cattlemen's Beef Association is proud to introduce the check-off funded Beef Innovations Group. The Beef Innovations Group, or BIG for short more...
June 2006
What's next for Beef Value Cuts?
In 1999, as part of an effort to create more options for consumers at the meat case, the checkoff-funded National Cattlemen's Beef Association's (NCBA) more...
May 2006
Shredded beef holds the key to profit potential
From sourcing raw materials to researching consumer-purchasing habits, introducing new beef products to the marketplace can be challenging and costly more...
Engineering the next generation of scales and weight indicators
Revolutionary new scale and weight indicator designs are the product of carefully researching meat & poultry plant operators' concerns. Problems with more...
