Featured Story:

AAMP Exclusive: Best practices for smoked and cooked small-diameter sausage

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...

Sponsored online by Poly-clip System

Processing Technology

AMSA Exclusive: Fetal programming: Implications in meat production

There is a growing body of evidence that suggests that the gestational environment can elicit permanent changes in the fetal genome resulting in lifelong effects on the phenotype of the offspring. This concept is termed more...

Does electrical stimulation make sense for beef slaughter facilities?

Electrical stimulation (ES) is a proven technology that can improve the quality of beef carcasses. An interesting note is that the first record of the use of electricity in meat processing was when Benjamin Franklin used more...

More Processing Technology

Troubleshooting

How to address ergonomic challenges on the plant floor

An April 2016 GAO industrial safety/health report centering on the meat/poultry industry revealed a marked decline of reported injuries/illness rates from the year 2004 through 2013. The rates dropped from 9.8 cases per more...

AMSA Exclusive: Genome editing in livestock species

Though transgenic animal and plants have existed for more than three decades, in just the last 10 years, new methods for the production of genome modifications have been developed. These techniques make use 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

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...

More Show Previews/Reviews

Best Practices

AAMP Exclusive: Best practices for smoked and cooked small-diameter sausage

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...

Poultry 101: Feed withdrawal

Poultry intended for human consumption must go off-feed prior to slaughter (a) to reduce feed costs by not providing feed during this period, (b) to minimize fecal excretion and external cross-contamination during transportation more...

More Best Practices

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...

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

A Natural Shift: What they won’t tell you about liquid smoke and why

Liquid smoke is created by heating hardwood sawdust or chips in a tank until they smolder. The gases and particles are cooled so that they condense and liquefy usually with the help of water. It is then refined and filtered more...

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...

More Sponsored Content