VOL. 18, NO. 4 / FALL 2023 / URNER BARRY'S REPORTER • 15
from the norm. Any early signs of distress or outliers trigger
immediate interventions, guaranteeing smooth operations
and humane treatment. This consistent monitoring creates
an optimal environment for the animals, which translates to
higher meat quality for the consumers.
Furthermore, AI plays a key role in upholding food safety.
Early detection of diseases ensures that only the healthiest
animals make it through the production line, significantly
reducing the risk of disease spreading and substandard meat
entering the market. With AI-powered imaging systems,
each carcass undergoes thorough inspection, ensuring the
highest product quality. Such detailed examinations exceed
what humans can achieve alone, paving the way for a more
improved and efficient quality assurance process.
From an equipment perspective, AI sensors provide
instrumental insights through real-time machinery
monitoring. By anticipating potential malfunctions,
they enable timely maintenance interventions, reducing
downtime and ensuring cost-effective operations.
Despite the transformative impact of AI on hog processing
facilities, it's critical to strike a balance between technology
and human touch. As the meat processing landscape
evolves, a corresponding combination of AI's capabilities
and the ethical constraints of animal care is essential.
While AI continues to make leaps in the industry, the final
say, and overarching oversight must reside with humans.
This delicate balance ensures the industry benefits from
both cutting-edge innovation and the irreplaceable human
touch. By embracing AI's benefits and combining them with
human judgment, the industry is expected to see continued
advancements, indicating enhanced animal welfare, superior
product quality, and efficient operations.
Article contributed by Mason Augustino
maugustino@urnerbarry.com
"While AI continues to make
leaps in the industry, the final
say and overarching oversight
must reside with humans."
shop.meatbuyersguide.com • 800-932-0617
Fundamentals of the beef trade from ranch to table
4th Edition
An Urner Barry Publication
publisher of
The Meat Buyer's Guide®
In association with
THE
BEEF BOOK
An Urner Barry Publication
In association with
publisher of
The Meat Buyer's Guide®
An essential resource for people new to the industry, seasoned
professionals or those who want to know more about beef.
The Beef Book: Fundamentals of the Beef Trade from Ranch to Table
is an easy-to-read guidebook complete with detailed descriptions,
infographics, charts and photos to give readers an inside look at
cattle and beef production. This exclusive educational handbook
can be referenced time and time again to improve understanding
across all aspects of the beef industry. From the basics of raising
beef cattle, to slaughter and preparation, The Beef Book will
enhance your knowledge of each stage in the production system.
THE BEEF BOOKFundamentals of the beef trade from ranch to table
4th Edition
061119
THE BEEF BOOK Fundamentals of the beef trade from ranch to table, 4th Edition
Fundamentals of the beef trade from ranch to table
4th Edition
An essential resource for people new to the industry, seasoned
professionals or those who want to know more about beef.
The Beef Book: Fundamentals of the Beef Trade from Ranch to Table
is an easy-to-read guidebook complete with detailed descriptions,
infographics, charts and photos to give readers an inside look at
cattle and beef production. This exclusive educational handbook
can be referenced time and time again to improve understanding
across all aspects of the beef industry. From the basics of raising
beef cattle, to slaughter and preparation, The Beef Book will
enhance your knowledge of each stage in the production system.
THE BEEF BOOK
F undamentals o f the bee f tr ade fr om r anch t o table , 4 th E dition
THE
PORK BOOK
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Fundamentals of the pork trade from farm to table
2nd Edition
An UrnerBarry Publication
An essential resource for people new to the industry, seasoned
professionals or those who want to know more about pork. The
Pork Book: Fundamentals of the Pork Trade from Farm to Table is
an easy-to-read guidebook complete with detailed descriptions,
infographics, charts and photos to give readers an inside look at
hog and pork production. This exclusive educational handbook
can be referenced time and time again to improve understanding
across all aspects of the pork industry. From the basics of raising
pigs, to slaughter and preparation, The Pork Book will enhance
your knowledge of each stage in the production system.
THE PORK BOOKFundamentals of the pork trade from farm to table
2nd Edition
061119
In association with
publisher of
The Meat Buyer's Guide®
An UrnerBarry Publication THE PORK BOOK Fundamentals of the pork trade from ranch to table, 2nd Edition
Fundamentals o
f the pork tr
ade fr
om f
arm t
o table
2
nd Edition
An essential r
esource for people new to the industr
y, seasoned
professionals or those who w
ant to know mor
e about pork.
The
Pork Book: F
undamentals o
f the P
ork Trade fr
om F
arm t
o Table is
an easy-to-read guidebook complete with detailed descriptions
,
infogr
aphics, charts and photos to giv
e readers an inside look at
hog and pork pr
oduction. This ex
clusive educational handbook
can be r
eferenced time and time again to impr
ove understanding
across all aspects of the pork industr
y. From the b
asics of r
aising
pigs, to slaughter and pr
eparation,
The Pork Book
will enhance
your knowledge of each stage in the pr
oduction sy
stem.
THE PORK B
OOK
Fundamentals o
f the pork tr
ade fr
om farm to table
2nd Edition
F undamentals o f the pork tr ade fr om r anch t o table , 2 nd E dition
Roaster
P1100
The characteristics of a
roaster are very similar to a
broiler except for the dressed
weight, which is heavier and
falls between 4.5 and 7.5 lbs.
WHITE
MEAT
WHITE
MEAT
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THE
CHICKEN BOOKFundamentals of the chicken trade from farm to table
An UrnerBarry Publication
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