New equipment innovations like automatic casing loading, stabilizing systems that eliminate bent horns and precision line control are now helping processors eliminate stops and starts and operate continuously at the best pace to optimize smokehouse loading efficiency. Intelligent emulsifying and real time process monitoring improve quality, near-perfect weight within very tight parameters is now attainable, and filling department hygiene can now be safer than ever.

Meat and poultry processors are under pressure to reduce foreign matter contamination. Even the best detection technology will not prevent this. To reduce product loss and risk of recall, processors need to find ways to address the root causes of this pervasive problem. Safari Belting Systems, Inc. is designing new belting materials better suited to today’s processing environments making a positive impact on food safety performance.

American foodies have shown their desire for clean labels, interesting and ethnic choices and an interesting product narrative through their purchasing habits and patterns. France’s dry cured Bayonne Ham carries all the attributes US consumers want in a versatile and well-established brand. Through Protected Geographical Indication (PGI) by the European Union, authenticity, regionality and only the use of clean, traditional ingredients and methods are guaranteed in every Bayonne Ham.

Fresh sausage can be challenging when it comes to consistency. As consumers expect consistent quality and as packaging and merchandising requires a level of uniformity, sausage makers can use the latest stuffing and linking equipment to produce finished products of even length and appearance. Learn how the recipe for the perfect sausage goes beyond the seasoned blend of meat and the casing to include the equipment that puts it all together for the perfect presentation and taste.

Packaging plays a crucial role in food distribution. It’s essential to help maintain food integrity, quality and safety. However, in a world where everyone is focused on reducing, reusing and recycling, it seems as though packaging is taking the brunt of the scrutiny. Everyone in the food chain seems to have a vested interest in sustainable packaging. Governments and consumers are starting to make demands now, so packaging companies like MULTIVAC are moving ahead with sustainable alternatives.

Every cut counts. That’s especially true when it comes to reducing giveaway and maximizing efficiencies in a marketplace with tight margins, labor and throughputs. To optimize each cut, processors can utilize precision cutting and trimming tools developed by experts who are on the line, side by side with customers, to find and create the best solutions. In its 70-year history, Bettcher has continually redefined what it means to be cutting edge. Read on to see how true collaboration leads to innovation.

This video enhanced e-book outlines the three most common formulation methods to improve yields and eliminate costly lean tissue giveaway in meat processing applications: Method 1 - Testing Method 2 - Pre-Blending Method 3 - Inline Fat/Lean Analysis Compare methods, equipment layout and costs associated with each method. Watch video of different equipment solutions.

Packaging is a major and growing factor in the success of a product. Choosing the right package can come down to the way it feels, the appearance of the product within the package, or the comfort level with a particular style of package. At the point of sale, consumers really do judge a product by its looks. Learn how to choose the right package for your product, your operation and your end user.

As demand for homestyle burgers continues, along with the same expectation of taste, quality and safety, processors that produce ground beef and burger patties seek solutions to help them deliver on all aspects of better burgers. Those solutions — just like the increasing type and variety of "burgers" on the market — involve a series of important steps, from meat selection and temperature to mixing and grinding to forming.

It's not just a ground beef/foam tray world anymore. While that product is still popular, today's meat case includes a broader range of proteins, grinds, forms and packages, from case-ready bricks of bison to onion-studded turkey patties. A diverse marketplace calls for versatile equipment that can handle different processes, products and packaging without giving up efficiency. Learn more about systems that can help you solve the meat case when it comes to ground products.