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The best marination techniques: Adding flavor, color and tenderness to poultry products

One of the most challenging goals to accomplish in the food industry is understanding customer needs. The poultry industry has succeeded in being able to meet commodity production goals of low cost efficient production of more...

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Processing Technology

PMMI Exclusive: Latest X-ray/vision system trends

Amid product recalls and the advent of the Food Safety Modernization Act, a growing area of concern barely making headlines is counterfeit food, according to the 2016 Brand Protection and Product Traceability Market Research more...

AMSA Exclusive: Characterizing products from the beef rib resulting from an alternative carcass break

The manner in which beef carcasses are segregated into wholesale primal and subprimal cuts is based on historical precedence and/or tradition – and they are not always conducive to product eating quality or carcass more...

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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...

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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 best marination techniques: Adding flavor, color and tenderness to poultry products

One of the most challenging goals to accomplish in the food industry is understanding customer needs. The poultry industry has succeeded in being able to meet commodity production goals of low cost efficient production of more...

AAMP Exclusive: Making award-winning andouille 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...

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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

Foodservice focus + vendor collaboration = category growth

When Amazon decides to delve into a new category, it signals that category is ripe with opportunity. It also is a sign the category probably is primed for change. “Any time Amazon looks at what might be a new opportunity more...

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...

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