Meat packing app for beef, poultry, hog, goat, bison, lamb and seafood.
Fully integrated traceability software manages meat traceability app for slaughterhouses and meat packing plants. Farmsoft meat packing software solutions are for all sized of meat packing operations from co-operatives to large commercial meat packing plants. Increase meat packing quality control with Farmsoft meat quality inspection app. Farmsoft slaughterhouse software delivers beef packing software solutions for all sized meat plants. The Farmsoft Meat packing app delivers high levels of meat fabrication accuracy, meat packing efficiencies from accurate meat labels (USDA, EU, AU). The Farmsoft meat quality control app makes meat quality inspection and quality management easy. Use the Farmsoft Meat Packing App for massive savings on meat packing hardware; Farmsoft's hardware agnostic design means you can use any scales, printers, or equipment with your Farmsoft meat packing solution.
Poultry Processing Software
After a specified period of time in a facility’s chiller baths, the poultry are recovered for processing. This often involves the use of sharp-bladed instruments to debone, trim and cut the birds into various parts. In many cases, these parts can be processed with seasonings, spices, marinades, or other ingredients for consumers. Secondary processing may also occur in which parts are converted to ready-to-eat products such as hotdogs, sausages, or nuggets. Packaging of birds, either in whole or in parts, occurs as a last step prior to shipping to food distribution networks. During these processing and packaging steps, traumatic injuries and musculoskeletal disorders have been the primary health effects reported. Such traumatic injuries may result from the extensive use of knives and other sharp-bladed instruments; musculoskeletal disorders may result from the cumulative effects of rapid and repetitive movements by the workers. Additionally, ammonia and chlorine are also potentially used in these facilities and may present occupational hazards; the extensive use of dry ice may also present the possibility for worker exposure to high levels of carbon dioxide. Indoor temperatures are often kept quite low in these areas resulting in health issues related to cold stress. This section provides links to information and investigations about the evaluation and control of these and other potential exposures during poultry processing and packaging.
Active and intelligent poultry packaging: Active poultry packaging is a modern development consisting of a group of techniques in which the package is self motivated and is actively involved with food products or act together with internal atmosphere to extend the shelf life while maintaining quality and safety. Active packaging is sometimes referred to as interactive or smart packaging which is planned to sense internal or external environmental changes and to take action by changing its own properties or attributes. Potential techniques used in active packaging are use of oxygen scavenging/carbon dioxide, ethylene and moisture absorbing systems by placing sachets, incorporation of antimicrobial agents into polymer surface coatings or in plastic films, sheets or on materials and into the pads for fresh produce.