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Antimicrobials to use with natural and clean labels

Antimicrobials are used in processed meat products to protect against spoilage bacteria and pathogens, predominantly Listeria monocytogenes in ready-to-eat (RTE) meat products. Many natural antimicrobials have been investigated more...

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Processing Technology

How to determine the shelf life of meat and poultry products

Shelf life of meat and poultry products is important for many reasons including those related to quality, safety and profit. It significantly impacts product development, quality control, food safety, marketing and consumer more...

Alternatives to pasteurization and sterilization

Preservation methods that impede microbial growth include refrigeration and freezing, reduction of water activity, acidification, adding preservatives, adding or removing gases (oxygen or carbon dioxide).  However, more...

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Troubleshooting

What processors need to do to improve food security

Defined as ensuring the availability of nutritious and wholesome food for all people, food security has become an essential consideration for USDA and federal, state and local governments. Across the United States, locations more...

How to reduce food safety risk of blade-tenderized fresh meat

Blade tenderizing of meat and poultry products has been a common industry practice for many decades. By 1975, it was estimated that more than 90 percent of hotel, restaurant, and institutional (HRI) operations were utilizing 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's RMC symposium to target fresh meat color stability

The American Meat Science Association (AMSA) has announced that Dr. Cameron Faustman of the University of Connecticut; Dr. Andy King, U.S. Meat Animal Research Center and Dr. Brad Kim, Purdue University will be the featured more...

Asia, Europe attractive for machinery companies

Consisting of 50 countries and 732.8 million people speaking 230 languages, Europe is massive – and greatly diverse. That inevitably spills over into the packaging and processing industries, says Andrew Manly, technology more...

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Best Practices

AMSA Exclusive: Groundbreaking research at 67th RMC

The American Meat Science Association (AMSA) 67th Reciprocal Meat Conference was held in late June in Madison, hosted by the University of Wisconsin and Kraft Foods Group, Inc./Oscar Mayer. More than 850 industry professionals more...

Antimicrobials to use with natural and clean labels

Antimicrobials are used in processed meat products to protect against spoilage bacteria and pathogens, predominantly Listeria monocytogenes in ready-to-eat (RTE) meat products. Many natural antimicrobials have been investigated more...

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Plant Tour

Empire Kosher Poultry

Empire Kosher Poultry was named after the state of New York when Joseph Katz founded it in 1938 in Liberty, N.Y. The company moved to the rolling hills just outside Mifflintown, Penn., in 1960. Here it has become the largest 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

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...

Cook-in-Pack Technology

All Ready-To-Eat (RTE) sausage producers share a concern for food safety compromised by pathogens. In the last 20 years, the industry has made great strides in ensuring that sausage products leave processing plants safely more...

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