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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

Widow of Smithfield victim of COVID appeals for benefits (UPDATED)

The widow of a Smithfield Foods’ employee who died of COVID-19 is appealing South Dakota’s decision to deny her worker’s compensation benefits related to his death. Lawyers for Karen Franken on more...

Olymel to close St-Hyacinthe pork plant

Canadian meat processor Olymel announced Thursday it will close its pork processing plant on St-Jacques street in St-Hyacinthe in southwestern Quebec as part of an effort to restore profitability in its fresh pork business 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 89: How technology, data boost animal husbandry for poultry

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 Bruce Stewart-Brown, senior vice president of technical services and more...

BRCGS Issue 9: Change is Constant

by Maggie R. Smith, MS, founder/owner, Viand Group, LLC "Change is the only constant," as the Greek philosopher, Heraclitus of Ephesus, first observed. This rings true as processing sites begin to review their food safety more...

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