Featured Story:

Reasons behind the renewed focus on pork quality

“Pork quality” is a term that is used quite frequently in the meat industry. But exactly what is pork quality? Quality includes two considerations: food safety and the eating characteristics of pork – like more...

Sponsored online by NU-Meat Technology Inc

Processing Technology

Proven methods of scalding and plucking management

Chicken products intended for human consumption around the world must be sold de-feathered. The basic principles behind those both popular de-feathering processes – immersion of carcass into hot water to loosen the more...

New insights into frozen meat

Consumers perceive that non-frozen chilled meat has better eating quality attributes than frozen-thawed meat. In that regard, chilled meat attains higher prices than frozen meat, not only because the chilled products are more...

More Processing Technology

Troubleshooting

Essential factors for shelf stability

Shelf-stable meat and poultry products have been manufactured since the beginning of meat processing; however, much has changed over the years. The emergence of previously unrecognized pathogenic bacteria and changes in more...

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...

More Troubleshooting

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...

More Live Poultry

Show Previews/Reviews

Food safety takes on new significance at PACK EXPO

Under the Food Safety Modernization Act (FSMA), the U.S. Food and Drug Administration (FDA) is required to publish its final rules for preventative controls for human and animal foods no later than August 30, 2015. From more...

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...

More Show Previews/Reviews

Best Practices

Reasons behind the renewed focus on pork quality

“Pork quality” is a term that is used quite frequently in the meat industry. But exactly what is pork quality? Quality includes two considerations: food safety and the eating characteristics of pork – like more...

How to keep RTE foods safe with HPP validation

Process validation and verification are essential requirements of the Food Safety Modernization Act (FSMA). According to FSMA validation of high-pressure processing (HPP) used as a kill-step is required to make sure that more...

More Best Practices

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...

More Plant Tour

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...

More Field Report

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...

More Sponsored Content