A German pig farm found to be contaminated with antibiotic-resistant bacteria has been successfully decontaminated.
Spray Nozzle Engineering has developed a range of carcass-chilling nozzles to suit existing or new systems.
Traceability is becoming an increasingly important aspect of the meat supply chain as consumers demand to know more about where their meat products come from.
Researchers have used a new method to develop vaccines for two strains of avian influenza that can be transmitted from poultry to humans.
TOMRA Sorting Foods' Nimbus meat sorting machine is suitable for sorting various meats including bacon bits, beef jerky and individually quick frozen (IQF) meat.
When food firms face a meat or poultry recall, several factors determine how that recall affects the firm's bottom line. The most impactful factor is the class of the recall, which determines if a severe human health hazard is involved. Other factors include the size of the recall, size of the firm, if the firm has prior experience dealing with a recent recall and the media coverage surrounding the event.
Marel Townsend Further Processing has launched the 2800 Sausage Peeler, which has a capacity of 225 m/min.
With quality and hygiene the top priorities in the meat processing industry, manufacturers are turning to state-of-the-art sensors that not only control production, but also record inline the quality of raw goods and manufacture.
The outlook for the seafood sector is bright, with continued growth in seafood consumption both in Australia and overseas providing new markets and opportunities for Australian producers.
The FOSS MeatMaster II X-ray analyser enables meat producers to measure the fat content of entire batches of meat and at the same time check for foreign objects.
The GEA MultiDrum breader can re-create 'homestyle' breading on an industrial scale.
Within the meat industry, great efficiencies, and thus added value, can be achieved by optimally overviewing, monitoring and connecting the entire chain, from hog to hot dog. This chain consists of farmers, slaughterhouses, residual meat producers and processors producing final products. While each party involved tends to have a good overview mainly of their own part of the production process, a food technological approach adds value by overviewing as well as monitoring the entire chain for optimal economic and societal utility. It does so, among others, by connecting supply and demand within the chain, allowing for optimal carcass valorisation 2.0 to take place.
Researchers have developed a technique for fish salting and smoking using water vapour permeable bags.
According to a recent Rabobank report, China's demand for foreign animal protein products shows great growth potential. However, the path to success for western animal protein companies in China remains complex and challenging.
'Chicken juice' is the key to understanding the persistence of Campylobacter in food processing environments, a new study from the Institute of Food Research has shown.