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AMSA Exclusive: Antimicrobial resistance in beef production

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 more...

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Processing Technology

Electrolyzed water as a novel cleaner and sanitizer

Sanitation in food production is viewed as the most successful food safety initiative in history. Indeed, more than 30 percent of foodborne illness cases linked back to processing environments may be attributed to poor sanitation more...

PMMI Exclusive: Ready-to-eat packaging trends

Although there are various trends affecting packaging in the meat and poultry sector, the rebounding global economy, offering increased employment and a rise of the middle class are arguably driving the most significant more...

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Troubleshooting

AMSA Exclusive: Antimicrobial resistance in beef production

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 more...

Understanding recent color changes in pork (Pt. 3): Scientists track the source

Uniform color is an important component of consumer satisfaction of processed meat products, and consumers will turn to other products if their products of choice lack uniform color. As a result of customer feedback, meat 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

The fundamentals of dry curing

What’s old is new again, is a common saying – but as the millennial generation matures into an economic powerhouse, this saying takes on a new meaning. Millennials are characterized in a variety of ways; one more...

Best practices to prepare pigs for slaughter

After all of the hard work of choosing the right genetics, housing, environment, vaccines, feed, nutritional supplements and day to day handling, the end result and last few moments of a pig’s life are a crucial influence more...

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Plant Tour

Keeping it clean: Perdue's removal of antibiotics in hatcheries

The last part of the process of removing the use of antibiotics in chicken production at Perdue Farms, an effort that began 13 years ago, is doing so in the hatcheries. It's saving the toughest part for last. The receipt 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

Answering the need for case-ready processing

With growing grocery and consumer demand for case-ready meats, processors are tasked to offer the highest quality case-ready products while doing so at competitive prices. To do that, processing times must be cut, yields more...

High-pressure pasteurization “made in Germany“

Whether freshly squeezed fruit juice or smoothies, sausage or milk products, consumers increasingly demand fresh and natural food without chemical additives. The growing demand by consumers who want to eat healthy food presents more...

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