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AAMP Exclusive: Best practices from the American Meat Curing Championships

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...

Covid-19

Pork soars, beef stumbles to begin 2023 export market

Pork and beef exports moved in opposite directions in January, according to the latest analysis from USMEF. For the month, pork shipments were up 13% year-over-year to 236,767 metric tons (mt), while export value rose 16% more...

SCOTUS makes decision on Tyson COVID liability appeal

The U.S. Supreme Court decided not to hear an appeal from Tyson Foods regarding two COVID-19 meatpacking plant workers liability cases. The court decided to let two appeals court rulings stand, according to a Bloomberg report more...

Processing Technology

Smarty plants: Tips for optimizing production lines

by Chris Williams, senior vice president of operations and business development, Pineland Farms Natural MeatsBuilding new manufacturing facilities is a challenge. Add to that challenge the fact that food processing facilities more...

How high pressure technology contributes in sustainable meat and poultry production

With growing consumers awareness, in particular in developed countries, that food and its production is an essential measure of healthy life, it is clear that sustainability is a key driver for the future evolution more...

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Troubleshooting

USPOULTRY Exclusive: Risk assessment: Identifying alternative approaches to regulating salmonella in poultry

In the fall of 2021, the U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) announced that it was mobilizing a stronger and more comprehensive effort to reduce Salmonella illnesses more...

USPOULTRY Exclusive: Profiling Salmonella serotypes through broiler processing

Salmonella is a leading bacterial cause of foodborne illness in the U.S., and poultry remains a vehicle for this pathogen. Salmonella is enormously diverse, with more than 2,600 distinct serotypes. One serotype can differ more...

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Best Practices

MeatingPod Show Notes EP 105: Dr. Casey M. Owens, professor and poultry specialist at the University of Arkansas

Chris Scott (CS): Hi, I’m Chris Scott, host of Meatingpod and contributing editor at both Meatingplace and Alt Meat magazines. Our guest today is Dr. Casey M. Owens, a professor at the University of Arkansas, more...

Strengthening poultry supply chain with data-based decision systems, remote monitoring

These innovations and others can improve food safety, reducing food waste and lossBy Amit MoreyRaw poultry meat is a highly perishable commodity that poses a significant food-safety risk due to the presence of Salmonella and Campylobacter spp more...

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