The traceability of meat from paddock to plate - an eBook
Supplied by Westwick-Farrow Pty Ltd on Wednesday, 12 August, 2015
Everybody is talking ‘traceability’. Some consumers want to be able to see an image of the paddock where the beef was raised when they buy their steak in the supermarket and food processors want to be able to identify the source of all of the meats in their sausage rolls.
You may think this is a huge ask, but modern technology, including sensors, coding, communication systems and the Internet of Things, is making traceability from paddock to plate an achievable reality.
Related White Papers
[White Paper] Boost F&B Production Capacity Without Expanding Your Facility
Download now to learn the key system features that...
New F&B enclosure legislation in Europe: is Australia next?
Learn about advanced food-grade and non-food-grade...
Reducing costs, minimising downtime and maintaining hygiene in food and beverage manufacturing
Recent events, such as the troubles facing SPC Ardmona, have illustrated the immense stress...
