Source:  MEATINGPLACE.COM, 4/6/10

The making of cooked sausages, more than any other meat product, involves many steps in which processors may be getting less-than-optimal results, cutting into yields and, ultimately, profits. The issues are hard to pin down, though, and the solutions aren't obvious.

Meatingplace will host a Web seminar, "Links to a Better Bottom Line: Boosting Yield and ROI in Sausage Production," on April 14 at 1 p.m. Central Time to address the problems.

The online event will feature three experts in process design and efficiency and real-life examples of the improvements that are possible when every step in the production line is optimized:

• Tim Bowser, food processor engineer with the Food & Agricultural Products Center at Oklahoma State University will look at lean manufacturing principles in sausage production process design.
• Michael Willet, project manager with the Iowa State Center for Industrial Research and Service - University Extension at Iowa State University will use the Theory of Constraint to find the one function in the plant where efficiencies and improved return are most likely to be found.
• Jay Wenther, executive director of the American Association of Meat Processors, will present several case studies on the topic.

Presentations will be followed by a question-and-answer session.

To register for the event, sponsored by Handtmann, click here. 

For more stories, go to www.meatingplace.com.