Featured Story:

How packaging affects the quality of frozen bacon slices

Although there’s a lot of talk about pork quality today, the American pork industry has been working in this area for decades. Through its Pork Checkoff, the National Pork Board funded much of the early 1990s genetic more...

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Processing Technology

How packaging affects the quality of frozen bacon slices

Although there’s a lot of talk about pork quality today, the American pork industry has been working in this area for decades. Through its Pork Checkoff, the National Pork Board funded much of the early 1990s genetic more...

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...

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Troubleshooting

Challenges with water holding capacity of big birds

Boneless, skinless breast meat is the popular poultry meat choice among consumers, leading to an increased need for white meat. With this increased consumption as well as an increase in further processed products, big bird more...

AMSA Exclusive: Exploding population with a finite resource base: How do we achieve food security by 2050?

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 69th 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

A closer look at what may be labeled as “natural”

From a food science perspective, it is difficult to determine if a beef product is considered “natural” since it has been processed in various forms. The Food and Drug Administration (FDA) has not developed a more...

Improving beef carcass quality through temperature recording technologies

Two important concepts are involved in cold chain management and beef quality and safety. The first is the old business idea that you can’t improve what you don’t measure, and the second is that chilling rate more...

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Plant Tour

On the Inside: Vermont Packinghouse

The following plant tour of Vermont Packinghouse was presented as a new way for Meatingplace to engage our community via Twitter. It's essentially long-form multimedia journalism -- all in 140 characters -- with additional 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

Meat processors are heeding consumers’ call for convenient, high-protein snacks

According to the "2016 Snacking Occasion Consumer Trend Report" from Technomic, Inc., the percent of consumers snacking between meals has risen sharply over the past two years. Fifty-three percent of consumers reported snacking more...

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...

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