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Poultry Basics: Four yield considerations on the cutup floor

It’s no surprise that the way the chicken products are offered for consumption varies widely across continents and countries. In some regions live chickens are still a must; in others fresh or frozen whole carcasses more...

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Processing Technology

Poultry Basics: Four yield considerations on the cutup floor

It’s no surprise that the way the chicken products are offered for consumption varies widely across continents and countries. In some regions live chickens are still a must; in others fresh or frozen whole carcasses more...

Focus on equipment for yield improvement

Product yields are no doubt important for meat and poultry processing. Whether we are talking about purge losses, thermal processing related cooking losses or even slicing yield losses, these are all examples of different more...

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Troubleshooting

How to use vertically integrated research to solve quality problems

This article addresses three current issues in the meat industry and how integrated research can be used to solve these problems. One of the greatest challenges to meat scientists is to identify and use technology that will more...

Poultry Basics: Water use challenges in automatic evisceration

Water is a vital resource for the whole poultry industry, playing a significant role from farm to plant. At the producer level, it is responsible for broilers’ livability and performance, as it is used for various 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

How to improve product quality, save energy with optimal plant pressurization

Every morning, we typically wake up watching our favorite weather channel and plan our day accordingly. Regardless of our careful planning, there are many variables one has no control over, and eventually one ends up surrendering more...

How to perform a waste reuse analysis

For anyone involved in meat production, it is no surprise to hear that reducing waste and reusing manufacturing by-products, like trimmings, fats and unused product can result in cost savings. But quantifying those cost 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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