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Food safety trends in slicing logs

Listeria monocytogenes can be a concern for further processors as it is an environmental contamination. According to the Centers for Disease Control (CDC), listeriosis affects approximately 2,500 people annually with approximately more...

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Processing Technology

Alternatives to pasteurization and sterilization

Preservation methods that impede microbial growth include refrigeration and freezing, reduction of water activity, acidification, adding preservatives, adding or removing gases (oxygen or carbon dioxide).  However, more...

Four reasons to use LED lighting in your facility

Light-emitting diodes (LEDs) are semiconductor devices that emit light of a single wavelength. Visible (blue, green and white) and infrared LEDs became commonplace in many electronics and lighting applications. The reason more...

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Troubleshooting

How to reduce food safety risk of blade-tenderized fresh meat

Blade tenderizing of meat and poultry products has been a common industry practice for many decades. By 1975, it was estimated that more than 90 percent of hotel, restaurant, and institutional (HRI) operations were utilizing more...

How to use vertically integrated research to solve quality problems

This article addresses three current issues in the meat industry and how integrated research can be used to solve these problems. One of the greatest challenges to meat scientists is to identify and use technology that will 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'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...

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Best Practices

AMSA Exclusive: Instrument augmented assessment of USDA beef carcass quality grades

As the world embraces rapid advancements in electronic and computer technology, it is a natural progression and necessity for traditional industries such as agriculture and livestock production to do the same. Instrument more...

Food safety trends in slicing logs

Listeria monocytogenes can be a concern for further processors as it is an environmental contamination. According to the Centers for Disease Control (CDC), listeriosis affects approximately 2,500 people annually with approximately more...

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Plant Tour

Empire Kosher Poultry

Empire Kosher Poultry was named after the state of New York when Joseph Katz founded it in 1938 in Liberty, N.Y. The company moved to the rolling hills just outside Mifflintown, Penn., in 1960. Here it has become the largest 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

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...

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