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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...

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Covid-19

Pork cut spreads widen, reflecting labor shortages

The COVID-19 pandemic has again widened the price spread between boneless and bone-in pork cuts as plant managers, facing labor shortages, shift workers from further-processing operations to early-stage processing, according more...

Tyson COVID arguments meet skeptical appeals court

Tyson Foods has encountered some legal resistance in its efforts to keep  a COVID-19 wrongful death suit in federal court. The case, Hus Hari Buljic, et al. v. Tyson Foods, alleges the processor lied about COVID-19 more...

Processing Technology

Tray, chub, can, or paper? A look at the environmental implications of ground meat packaging

According to the U.S. Environmental Protection Agency, 80 million tons of packaging waste is generated in the U.S. every year. However, only half of it is recycled. The remaining 40 million tons can fill up 5,000 football more...

Factory of the future: A practical roadmap for digital transformation

Editor's note: This article is part two of three in series helping leaders guide their organizations through the digital transformation journey. This article offers a deeper dive into critical technologies that lead to OEE more...

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Troubleshooting

Wrangling Issues of cybersecurity in connected plants

Industry 4.0 delivers technology that allows for processes to be connected to each other inside the plant and provides remote access to perform many functions. Employees can access the system to view or change process conditions more...

Water and energy recovery in commercial poultry processing

Chicken meat production is an increasingly important part of the Australian food industry, as chicken meat is the most consumed protein in the country. From a special occasion meat in the 1960s, Australians’ consumption more...

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Best Practices

MeatingPod Show Notes: EP 33: Case Farms makes the case for poultry health and animal welfare excellence

JLB: Hi, I'm Julie Larson Bricher, science and technology editor for Meatingplace magazine. Welcome to Episode 33 of MeatingPod, where we're talking poultry health and animal welfare with Dr. Eric Heskett, director of veterinary more...

Meat color: The science behind cured and cooked products

Color influences meat purchasing decisions more than any other factor. To consumers, meat color is an indicator of quality, flavor, tenderness, wholesomeness, safety and, in the case of cooked product, doneness. Because more...

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