Featured Meat & Poultry Content

  1. How To Deliver Consistent Safety Training To A Diverse Workforce

    Buckhead Beef wanted to implement consistent safety practices across its operation. The company held weekly meetings with employees to discuss safety, but the meetings were not effective in building a culture of safety. This case study examines how interactive training, food industry educational courses, and automated recordkeeping and reporting helped Buckhead Beef improve its safety record and boost efficiency.

  2. On-Line Gas Analyzer Improves Shelf Life For Meat Processing Company

    Bye-bye manual testing: Replaced by new on-line gas analyzer. This case study examines how a meat processing company made the switch from manually and randomly testing of its packages five times each day to an on-line headspace analyzer for its Modified Atmosphere Packaging (MAP) products.

  3. Shelf Life Studies: Basics, Principles, And Concepts

    Shelf life studies are used to determine how long a product can reasonably be expected to maintain its quality, safety, and character. These studies take into account not only products’ functional qualities such as safety and effectiveness, but also cosmetic qualities such as color and texture that make them appealing to customers.

  4. Greencore Foods Saves Time And Money With Waste Water Treatment Solution

    This article explains how Greencore Foods overcame the challenges of managing its waste water treatment during wash-downs of processing tanks and lines during clean-in-place procedures.

  5. Overcoming Contaminant Detection Challenges Of The Meat Industry

    The fish, poultry, and meat industries present a series of challenges when it comes to detecting foreign material. It can even be said, based on current knowledge, that it is one of the highest risk food groups, in terms of foreign material inclusions. It is also one of the most demanding in terms of the operational environment. This white paper explains how contaminant detection technology, such as metal detection and x-ray inspection, help meat processors prevent contaminated food products from reaching consumers.

  6. Case Study: X-Ray Inspection Of Drink Powders And Spice Blends In Metalized Films

    A large, international food producer uses X-ray inspection systems to increase value creation in production. In addition to its high quality demands, this international food group has committed itself to the fight against food wastage. Following the principle, "What men eat must be pure," the company wants to ensure perfect product quality so that complete batches of food that may contain contaminations no longer have to be returned and destroyed, in turn reducing food waste. Such product recalls are expensive and — what is much more important — damaging to a company's image. In addition to comprehensive inspection procedures in every production stage, the measures also include the installation of product inspection systems in the packing lines prior to dispatch.

  7. A Guide To Foreign Object Detection And Quality Assurance

    Food production has become increasingly automated. But, even when automated production systems are used, contamination can't be completely ruled out. This is where detection systems come in.

  8. Quality Systems Based On Global Food Safety Initiatives

    Customers and federal regulators expect more and more from food suppliers in today’s increasingly competitive and federally-monitored marketplace. New tools and technologies offer effective ways to meet those needs with easy implementation, reasonable costs, and immediate benefits. In this case study, sweets and spices purveyor Kalustyan reports on how product solutions are fueling growth.

  9. Tips For Complying With New Food Safety Regulations

    The Food Safety Modernization Act (FSMA) tasks the FDA with strengthening the food safety system, featuring a special emphasis on prevention. The stakes are high, and the challenge is very real. Nearly 48 million Americans get sick, 128,000 are hospitalized, and 3,000 die each year from food-borne diseases, according to the Centers for Disease Control and Prevention (CDC).

  10. Portion Control: Flow Meters Vs. Weight Control

    Royal Food Products could continue its portion control method using flow meters or find a new way of weighing individual ingredients. The company's plant engineer explains the choice to use load cells.