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The relationship between product safety and meat grinder usage

Grinding — in some areas referred to as mincing — is one of the first steps in the production of many value-added products. In fact, in the United States more than half of all beef is consumed as ground beef more...

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Processing Technology

The relationship between product safety and meat grinder usage

Grinding — in some areas referred to as mincing — is one of the first steps in the production of many value-added products. In fact, in the United States more than half of all beef is consumed as ground beef more...

What processors need to know about the FSMA

The Food Safety Modernization Act has many in the food processing industry concerned. How will this affect them economically? Who will face hardships in compliance of the new regulations? Will the FDA use a stronger regulatory more...

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Troubleshooting

Dark cutters: What are they, how do we eliminate them, and how do we use the meat when it occurs?

By R. Ramanathan*, G. G. Mafi, D. L. VanOverbeke, Department of Animal Science, Oklahoma State University The characteristic bright cherry-red color of rib eye muscle interface is a desirable quality during grading for assessment more...

AMSA Exclusive: Application of food-grade coatings to prevent mite infestation in dry cured ham processing facilities

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

AAMP Exclusive: Best practices from the American Cured Meat Championships

Editor’s note: The following video is part of a partnership with the American Association of Meat Processors. Its American Cured Meat Championships (ACMC) is the only national event of its kind in North America. Hundreds more...

PMMI: Food waste reduction through labeling

Concern about food safety is always top of mind with food manufacturers, especially in light of increasing media and consumer scrutiny. Food segments with perishable products are especially vulnerable to safety issues as more...

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Plant Tour

Processor honors employees, town with all-day festival (video)

It began as a way to honor its handful of employees after serving the tiny farming community of Fayetteville, Ill., for 30 years. It wound up being much more, for the town and for Deli Star Corporation, which supplies slicing 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

Consistency in processing: When small errors become a big deal

If processing hot dogs is so easy, why is that so often it just doesn’t work out right? Have you ever made a batch and thought, “Wow, this is a great batch of hot dogs.” Shouldn’t every batch be that more...

From mesquite to cedar-planked — BBQ flavors are hot!

BBQ means a lot of different things to different people. In Alabama, BBQ means charred chicken smothered in a white, creamy BBQ sauce. In Texas, BBQ means Pitmaster competitions with the iconic mesquite smoked and dry-rubbed more...

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