Reducing pathogenic bacteria during slaughtering and processing
Reducing rates of foodborne outbreaks in humans caused by salmonella and campylobacter continues to be a major task across the globe. Figures from 2016 showed...
Category : Processing
Part 1: Key performance indicators for poultry processing
The meat market is an environment of intense competition and the commercialisation requirements increases the need to preserve and guarantee the credibility of the way...
How virtual reality can be used in poultry processing
Using virtual reality with factory-based robotics in some poultry processing operations could allow workers to perform their jobs in safer environments. The Agricultural Technology Research Programme at...