While the quality of meat products lies in the hands of the processor, the strength, durability and stability of the package it comes in is the responsibility of packaging equipment manufacturers. These manufacturers are charged with the task of designing equipment that can fulfill the meat processor’s promise for safe, secure and quality product. Learn how meat processors and their customers can benefit from vacuum skin packaging systems.
The technology behind today's diced and sliced proteins requires precision and solutions-based innovation. Meat and poultry-based products used for toppings, ingredients and in snack packs are in high demand. Marlen International offers dicing and slicing solutions processors value and consumers crave.
Meeting consumers' interest in clean labels while also helping ensure food safety isn't always an easy task. Turn that pressure into a positive one and learn about High Pressure Pasteurization from JBT Avure Technologies. The natural, clean label pasteurization technique eliminates pathogens including Listeria, E. coli and Salmonella in packaged foods while also extending shelf life and ensuring product quality.
The U.S. red meat and poultry industry is financially healthier than it has been for many years. The industry is well-balanced in terms of supply and demand, and processing capacity versus available numbers of livestock and poultry. The outlook for 2018 remains positive.
Processors of jerky products and meat sticks try to keep up with demand for easy-to-eat, clean and portable offerings. Attributes that include grass-fed, free-from and healthy claims provide opportunities for bigger profits and growing distribution. Partnerships between equipment suppliers and processors ensure quality isn’t compromised in the name of quantity.
Those in the meat processing industry know and understand the inherent dangers of band saws. Hollymatic and its engineering team have come up with a solution that raises the bar on worker safety. The Defender 4000 Band Saw uses state-of-the-art technology to see potential risk to the operator and stop the blade to avoid unnecessary injury and amputation.