Resources

The need for effective food quality control measures in the food processing industry is more pressing than ever. Challenges like imperfect processing, overproduction, and various quality issues lead to significant food waste, causing both economic losses and environmental harm.

Artificial Intelligence has massive implications on cost savings, operations, and decision-making for fast-paced, manual processes like meat production.

Meat processing methods vary across different regions, shaping how butchers approach their tasks and the speed and accuracy with which the product is processed.

Rump cap, also known as picanha, is a popular cut of beef in Brazil, and it is highly valued for its tenderness and rich flavor.

Rump cap, also known as picanha, is a popular cut of beef in Brazil, and it is highly valued for its tenderness and rich flavor.

Grass-fed beef has been gaining popularity in recent years due to its perceived health benefits and environmental sustainability.

Grain-finished cattle are fed a grain-based diet (such as corn or soybeans) for a shorter period, usually a few months, towards the end of their lives in order to fatten them up and improve the flavor and tenderness of their meat.

Rump cap, also known as picanha, is a popular cut of beef in Brazil, and it is highly valued for its tenderness and rich flavor.

In some cuisines, offal beef is a more affordable source of protein compared to other cuts of meat.

In food and beverage processing, cleaning and sanitizing are different processes that prevent product contamination and employee safety.

In America, brisket is considered a premium, high-value cut of meat. It is a large cut of meat that can feed a crowd, and the popular slow-cooking process used in barbecue allows the brisket to become tender and flavorful.

In America, brisket is considered a premium, high-value cut of meat. It is a large cut of meat that can feed a crowd, and the popular slow-cooking process used in barbecue allows the brisket to become tender and flavorful.

In meat production facilities, equipment and instruments can either be Clean In Place (CIP) or Clean Out of Place (COP).

Harborage points are defined as any place within the equipment that creates an environment where bacteria can grow.

Hygienic design in meat processing equipment is not only required for compliance with food regulatory agencies, but also improves production safety, product quality, and time associated with cleaning.

Many of the processes in meat processing require optimization to get the most valuable and highest quality product, which can be achieved with aggregated data.

Protein processors can lose yield on trimming performance due to butcher overtrimming and lack of visibility for management on trimming errors.

For protein processors, aggregated data can be particularly useful in understanding trends in an industry in which every product is unique. Collecting this aggregated data on meat quality, trimming performance, and production processes helps meat processors to recover yield and produce higher quality products.

When it comes to contact surfaces, meat processors must ensure that any third-party equipment and technology hardware is food safety compliant.

In the protein processing industry, yield is everything. That’s why more and more processors are turning to connected, automated systems to help them improve their production yields.

With supply chain shortages and shifts in consumer demand beginning in 2020, the meat processing industry has seen a dramatic increase in value for an unexpected product – body fat. Since 2019, fat has stayed at a consistent $0.71 [€0.62] per kilogram on average; in April 2021, this number began to steadily rise, with the most recent reporting indicating a nearly 250% increase at $1.68/kg [€1.48/kg].