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How to save water and energy while improving product quality through packaging

Environmental concerns, consumer demand and potential bottom-line benefits have made the pursuit of sustainability initiatives a point of focus for meat manufacturers. With sustainability goals in the spotlight, some food more...

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Processing Technology

How to create whole muscle appearance with a stuffer

Editor's Note: This article is an excerpt from 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 topics relevant more...

AMSA Exclusive: With proteins, a mix is not just a mix

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 67th more...

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Troubleshooting

The limitation of sodium reduction systems

Although sodium reduction efforts are not as focused as they have been in recent years, strong interest still remains regarding what methods and technologies exist that can effectively reduce the sodium content of meat and more...

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...

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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 save water and energy while improving product quality through packaging

Environmental concerns, consumer demand and potential bottom-line benefits have made the pursuit of sustainability initiatives a point of focus for meat manufacturers. With sustainability goals in the spotlight, some food more...

Emulsions: Ingredients used in water management

Emulsified products such as frankfurters, bologna and some deli loaves are complex systems in which fat, water and protein – which normally do not mix – are combined to produce a homogeneous product. In meat more...

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Plant Tour

From Italy, with love

When his consulting business proved unfulfilling, Greg Laketek asked himself what he was doing or thinking about when he was at his happiest. The answer: Cooking. He'd grown up in the kitchen with his mother, a Venezuelan-born 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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