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Energy efficiency of novel processing technologies

The global drivers of population growth and climate change by 2030 will increase food production needs by half, energy demand by 45 percent and water demand by 30 percent. Estimates for the United States indicate that energy more...

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Processing Technology

Energy efficiency of novel processing technologies

The global drivers of population growth and climate change by 2030 will increase food production needs by half, energy demand by 45 percent and water demand by 30 percent. Estimates for the United States indicate that energy more...

Latest innovations in imaging technology

There is no doubt the food industry’s emphasis on stricter food safety controls, food contamination prevention and improved detection technology has decreased the incidence of product recalls caused by foreign objects more...

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Troubleshooting

The unconventional humane handling audit

Many animal handlers are not fully aware of how their behavior effects the ultimate quality of the meat being produced. By explaining the importance of gentle handling and how closely it is linked to animal welfare and meat more...

AMSA Exclusive: Comparison of conventional culture methods with multiplex real-time PCR for salmonella spp. detection

Editor’s Note: This is part of an occasional series of exclusive articles provided by authors commissioned by the American Meat Science Association in cooperation with Meatingplace. The article is taken from the AMSA more...

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Live Poultry

Selecting the proper emergency depopulation method

Mass depopulation is never easy. The first consideration in selecting the best method is the reason for the procedure. For example, if a communicable disease is present, especially one that can also infect humans, the method more...

Live Poultry: How to determine the gait score for broilers

As broiler size increased in the United States, so did concern for leg problems. It is believed by many that today’s large broilers gain weight faster than their bones can develop, predisposing them to leg problems more...

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Show Previews/Reviews

AMSA Exclusive: Pre-harvest implications of growing social interest in how meat is produced

Editor's note: This is part of an occasional series of exclusive articles provided by authors commissioned by the American Meat Science Association in cooperation with Meatingplace. The article is taken from the AMSA 68th more...

E-commerce holds promise for food manufacturers

The e-commerce market consists of more than 131,000 businesses – and protein products are on its horizon. It’s not a matter of if the animal protein industry will join the e-commerce market, but when. According more...

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Best Practices

How to create peaceful pens

There are many benefits to utilizing a systematic approach to review holding areas to assure that livestock are calm and peaceful while under plant control. By reducing stress during the final hours prior to slaughter, employees more...

AAMP Exclusive: Making award-winning snack sticks

Editor’s note: The following video is part of a partnership with the American Association of Meat Processors. Its American Cured Meat Championships (ACMC) is the only national event of its kind in North America. Hundreds more...

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Plant Tour

Profile: The wizard of aha's

Editor's Note: This is part of a multimedia package that examines the growing consciousness among consumers for sustainable food — and how both producers and processors are responding. Having spent more than a more...

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Field Report

Consistent, high-quality packaging at twice the speed

Founded in 1991, Canadian slaughterhouse and poultry processing company AgriBio is located outside of Quebec City. The company was acquired by Exceldor in 2013. Since 1945, the Exceldor cooperative has specialized exclusively more...

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Sponsored Content

What effect does tar, creosote build-up have on air exchange?

Processors that use sawdust and log smoke generators know the importants of thoroughly cleaning their system to help prevent issues such as tar dripping on product, excessive smokehouse maintenance and, most importantly more...

Cooking bacon: Challenging but achievable

Although bacon may not appear very complex to cook, it’s actually quite challenging to achieve a product that is consistent in size and shape with each and every slice. Although microwaving has become a common choice more...

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