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Developing lower-sodium processed products

The demand for reduced sodium products is obvious in the marketplace. Current health initiatives are suggesting that most Americans reduce their sodium intake, and these initiatives often identify the salt content of processed more...

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Processing Technology

The basic science of beef flavor

Over the past two decades, the tenderness of beef has increased consistently, making tenderness less of a threat to the beef industry. Flavor has always been a priority for beef consumer satisfaction, and accordingly, the more...

Energy efficiency of novel processing technologies

The global drivers of population growth and climate change by 2030 will increase food production needs by half, energy demand by 45 percent and water demand by 30 percent. Estimates for the United States indicate that energy more...

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Troubleshooting

Developing lower-sodium processed products

The demand for reduced sodium products is obvious in the marketplace. Current health initiatives are suggesting that most Americans reduce their sodium intake, and these initiatives often identify the salt content of processed more...

Addressing salmonella in poultry parts

Around 1.2 million cases of foodborne illnesses are due to salmonella. Of those, around 360,000 are due to products that are under the control of USDA’s Food Safety and Inspection Service (FSIS). To decrease these 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: How to make whole muscle jerky

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...

How to reduce slips, trips and falls

Slips, trips and falls (STFs) can happen anywhere and at anytime, resulting with injuries, disabilities and death. The costs to both workers and employers can be substantial in the guise of lost productivity, increased workers more...

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Plant Tour

Profile: The wizard of aha's

Editor's Note: This is part of a multimedia package that examines the growing consciousness among consumers for sustainable food — and how both producers and processors are responding. Having spent more than a 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

Why air exchange is so important to your smokehouse & what some manufacturers won’t tell you

With such a variety of smokehouse designs and different methods of smoking, it’s difficult to know what to look for. We spoke with some of the industries’ top experts and they reveal the most critical factor more...

What effect does tar, creosote build-up have on air exchange?

Processors that use sawdust and log smoke generators know the importants of thoroughly cleaning their system to help prevent issues such as tar dripping on product, excessive smokehouse maintenance and, most importantly more...

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