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AAMP Exclusive: How to make dry cured bacon

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...

Sponsored online by Weber Inc

Processing Technology

AMSA Exclusive: Effects of freeze thawing on the oxygenation properties of dark cutting beef

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...

The role of critical non-meat ingredients in processed meat

Consumer interest in simple ingredient statements has encouraged many processors to reformulate processed meats. Because such reformulation often includes changes of some of the traditional non-meat ingredients, it is important more...

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Troubleshooting

Safety implications of salmonella in ground turkey

In 2011, a multi-state foodborne disease outbreak linked to consumption of ground turkey contaminated with of Salmonella Heidelberg sickened 136 people in 34 states and killed one. The outbreak led to a recall of approximately more...

New poultry processing challenges (Pt. 2): Woody breast

Within the last several years, consumption of poultry meat has increased to approximately 88 pounds per capita – specifically in the areas of boneless breast meat, further-processed and ready-to-eat products. To meet 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

AAMP Exclusive: How to make dry cured bacon

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...

Review of proper lockout/tagout/blockout procedures

OSHA’s standard for the control of hazardous energy -- 29 CFR Part 1910.147 -- exclusively addresses the practices and procedures that are necessary to disable machinery and equipment to prevent the release of hazardous more...

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Plant Tour

Keeping it clean: Perdue's removal of antibiotics in hatcheries

The last part of the process of removing the use of antibiotics in chicken production at Perdue Farms, an effort that began 13 years ago, is doing so in the hatcheries. It's saving the toughest part for last. The receipt 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

High-pressure pasteurization “made in Germany“

Whether freshly squeezed fruit juice or smoothies, sausage or milk products, consumers increasingly demand fresh and natural food without chemical additives. The growing demand by consumers who want to eat healthy food presents more...

Photo Essay: DuPont Teijin Films Opens Product Innovation Kitchen

From the outside, it doesn’t exactly scream, “Product Innovation Center!”  It’s in a small shopping center in Richmond, VA, located in a 6,000 square foot space previously occupied by a Brazilian more...

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