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Critical steps for validation of lethality of thermal process

Thermal processing is used to prepare cooked, fermented and dried meat and poultry ready-to-eat (RTE) products to improve quality and texture but also considered as a critical step in controlling food-borne pathogens of more...

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Processing Technology

AMSA Exclusive: Processed meats microbiology

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 "Meat Processing Technology Series" more...

Critical steps for validation of lethality of thermal process

Thermal processing is used to prepare cooked, fermented and dried meat and poultry ready-to-eat (RTE) products to improve quality and texture but also considered as a critical step in controlling food-borne pathogens of more...

More Processing Technology

Troubleshooting

Fighting condensation in the processing plant

If you are planning a new plant, in the middle of a retrofit at your packaging area, adding a new cooking or new cooling / freezing line, or looking towards increasing or optimizing your meat process output, you are also more...

How to reduce food waste with packaging

Up to 40 percent of the food produced is never consumed. Furthermore, the greatest source of this food waste is the consumer. Attention is now being given to educating consumers on how to be less wasteful. What is often 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

Ten tips for a good recall plan

A food recall is a voluntary action by a manufacturer or distributor to protect the public from products that may be misbranded or could cause physical harm, sickness, or possible death. To support the importance of performing more...

AMSA Exclusive: Scientific and physiological aspects of animal welfare

The accurate assessment of meat quality requires the consideration of multiple variables that define the characteristics of the specimen. The definition of meat quality must take into consideration the purpose of the product more...

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Plant Tour

Prestage Farms pushes bioenergy forward

Prestage Farms hasn't really made a name for itself, given that the Clinton, N.C.-based pork and turkey processor is strictly a private-label player and likes to lay low. But a visit with the company makes it clear that 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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