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Managing yield through the cutup floor

Like all other animals raised for meat production, broilers lose part of their live weight along the dressing process. This weight loss is the result of the discarding of non-edible portions of the carcasses that have no more...

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Processing Technology

How novel technologies are used in ingredients treatment

Heating, refrigeration, freezing, separation and drying have been some of the key traditional processes used for processing and preservation not only of fabricated foods but also ingredients. Over the last decade an alternative more...

Methods to ensure food safety with thermal processing

Foodborne illness in the United States continues to be a major public health issue despite attempts by industry and regulatory agencies to curtail it. It has been estimated that there are 38.4 million episodes of foodborne more...

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Troubleshooting

How to adapt your operation to handle larger cattle

As the meat industry has evolved and genetics have improved, the size of cattle has changed dramatically the average cow, steer or heifer weighed 900-1,000 pounds. Currently, live cattle weight is averaging approximately more...

AMSA Exclusive: Practical applications to improve fresh meat color

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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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

Managing yield through the cutup floor

Like all other animals raised for meat production, broilers lose part of their live weight along the dressing process. This weight loss is the result of the discarding of non-edible portions of the carcasses that have no more...

Best practices in captive bolt maintenance

During Fiscal 2013, 23 of 56 (50 percent) of the regulatory suspensions FSIS issued for humane handling were related to captive bolt stunning failures. For this reason alone, it is crucial that every plant utilizing a captive more...

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Plant Tour

Sugar Creek's sous vide line

Watch Sugar Creek assemble the nation’s largest sous vide line in two minutes with this time-lapse video (provided by the company). The sous vide line is the centerpiece of SugarCreek’s new $120 million 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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