Featured Story:

Critical lessons in dry sausage manufacturing

The dry sausage sector of the U.S. meat industry, unlike other parts of the world – particularly Europe – represents a small but thriving growth market. In addition to recent significant growth of the most common more...

Sponsored online by Poly-clip System LLC

Processing Technology

AMSA Exclusive: A closer look at poultry imaging systems

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. Video and image analysis technologies more...

Advances in mechanical tenderization

Editor's Note: This article is an excerpt from the Meat Processor’s Journal, an industry education e-book series jointly developed by Handtmann and Meatingplace to provide an in-depth review of focused topics relevant more...

More Processing Technology

Troubleshooting

Critical lessons in dry sausage manufacturing

The dry sausage sector of the U.S. meat industry, unlike other parts of the world – particularly Europe – represents a small but thriving growth market. In addition to recent significant growth of the most common more...

AMSA Exclusive: Why high-event periods present a challenge to the current model

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 67th 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'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...

Asia, Europe attractive for machinery companies

Consisting of 50 countries and 732.8 million people speaking 230 languages, Europe is massive – and greatly diverse. That inevitably spills over into the packaging and processing industries, says Andrew Manly, technology more...

More Show Previews/Reviews

Best Practices

How to improve quality, food safety and yield with pre-slaughter management

In industry jargon, “pre-slaughter” is the expression that refers to the set of operations responsible for moving market-age broilers from farms to the plant to be slaughtered. It comprises four individual processes: more...

How to critically evaluate processed meat — from hams to jerky

More than in any other sector in the food production industry, the evaluation of meat and poultry products is a continual occurrence. It extends all the way up the chain beyond the raw materials and to the live animals themselves more...

More Best Practices

Plant Tour

A tour of Agri Beef's ranch-to-table system

Agri Beef LLC has quietly built a vertically integrated system in the verdant Northwest, creating top-of-the-line beef products that benefit, executives say, from Agri Beef's control over most of its raw material. While 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