Featured Story:

The best marination techniques: Adding flavor, color and tenderness to poultry products

One of the most challenging goals to accomplish in the food industry is understanding customer needs. The poultry industry has succeeded in being able to meet commodity production goals of low cost efficient production of more...

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Processing Technology

PMMI Exclusive: Innovations in processing technology

Maintaining a sanitary process is key for any meat processor, and one of the more challenging operations can be cutting meat products without products sticking and maintaining a sanitary system. To reduce product sticking more...

Green processing solutions for meat and poultry

Although successfully used in various food industries, ozone-based systems marketed to the food industry have not gained broad acceptance until recently. In the United States, the application of ozone to disinfect bottled more...

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Troubleshooting

How to communicate your ag story to consumers

The consumer is king. It’s a mantra that we’ve heard for years, yet it is increasingly important today. Almost two-thirds of modern consumers are somewhat or very interested in how food is produced, but only more...

How to address ergonomic challenges on the plant floor

An April 2016 GAO industrial safety/health report centering on the meat/poultry industry revealed a marked decline of reported injuries/illness rates from the year 2004 through 2013. The rates dropped from 9.8 cases per 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

Biosecurity practices in campylobacter-negative & -positive commercial turkey farms

The human pathogen campylobacter is not as well known as salmonella or E. coli, but it is responsible for almost 800,000 illnesses in the United States alone every year. The handling or consumption of raw or undercooked more...

Raw material quality in fresh sausage production

(Editor's Note: This article is an excerpt from the latest The Meat Processor’s Journal, an industry education e-book series jointly developed by Handtmann and Meatingplace to provide an in-depth review of focused more...

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Plant Tour

Vermont Packinghouse: Boosting the local economy

Arion Thiboumery isn’t a big-city guy. The California native earned his doctorate in sustainable agriculture and rural development. So it’s by design that he’s landed in a small Vermont town that’s 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

Foodservice focus + vendor collaboration = category growth

When Amazon decides to delve into a new category, it signals that category is ripe with opportunity. It also is a sign the category probably is primed for change. “Any time Amazon looks at what might be a new opportunity more...

A Natural Shift: What they won’t tell you about liquid smoke and why

Liquid smoke is created by heating hardwood sawdust or chips in a tank until they smolder. The gases and particles are cooled so that they condense and liquefy usually with the help of water. It is then refined and filtered more...

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