Further Processing

Latest article

Robot and 3D imaging to automatically debone poultry

Researchers at the Georgia Tech Research Institute (GTRI) are developing an intelligent cutting and deboning system. It uses 3D imaging and a robotic cutting arm to automatically perform precision cuts that optimise yield while eliminating the risk of bone fragments in the finished product.
By Georgia Tech, Atlanta, GA, USA “Each and every bird is unique in its size and shape. It seems only natural that to maximise yield and minimise bone chips in the deboning process... read more »

More articles

The amazing, incredible, edible film

Edible films and coatings are a handy tool in the poultry industry, with uses ranging from protecting a product to pre-adding flavours. Clearly, the right choice is critical. read more >

Phytogenic antioxidants in processed chicken products

Consumer trends indicate an increasing demand for healthy food. This desire is closely linked with the use of natural ingredients. A small group of Malaysian researchers has compared the characteristics of various herbs and in particular their antioxidative properties.  read more >

Thai duck meat exports on the rise

While not the world's largest duck meat producer - number three after China and France - Thailand is se to be the "winner", with production and exports rising to unprecedented levels. read more >

Foie Gras - an increasingly rare delicacy

A traditional goose variety meat that has an extremely strong speciality market throughout the world is foie gras, which is goose liver pate. The term foie gras can also refer to duck liver pate, but goose liver was historically considered to be superior. read more >

Processing technology update

Poultry processing is an ongoing concern. Techniques to avoid contamination, streamline handling and increase meat quality are continually being fine-tuned. Here are the results of a number of studies. read more >
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