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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

Tyson accused of ignoring NY price gouging probe: report

New York's attorney general has asked a state judge to require Tyson Foods to comply with a subpoena for information in an investigation into possible meat price gouging during the COVID-19 pandemic, Reuters reported. Tyson more...

USDA OIG issues report on FSIS spending, COVID-19 responses

The USDA Office of Inspector General (OIG) is asking the Food Safety and Inspection Service (FSIS) to update its tracking and monitoring of the agency’s response to COVID-19 and the pandemic’s effect on the U more...

Processing Technology

AMSA Exclusive: Dry-aging as a value-adding process to improve the quality of cull cow beef loins

Cull cows account for up to 19% of all the cattle harvested in the U.S. beef industry, playing a significant role in fulfilling the beef demands in the market.[1] However, marketing of cull beef to consumers has been problematic more...

Not just “bells and whistles”: Making the financial case for process automation

Today, labor reduction automation projects are getting more attention. For several years now, plants have experienced alarming difficulty in attracting and keeping employees with turnover rates rising, exacerbated by the more...

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Troubleshooting

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...

AMSA Exclusive: Pulsed ultraviolet light decontaminates raw poultry parts

Raw chicken provides all of the necessary conditions needed to harbor and support the growth of spoilage and pathogenic microorganisms during processing, refrigerated transportation, and storage. Between 2009 and 2015, the more...

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Best Practices

MeatingPod Show Notes: EP 77: Delmarva poultry by the numbers

Julie Larson Bricher (JLB): Hi, I'm Julie Larson Bricher, your host for Episode 77 of MeatingPod, where we're talking regional economics and poultry industry best practices, with Holly Porter, executive director of the Delmarva more...

Top tips for Six Sigma in meat and poultry processing

Six Sigma can be intimidating. There is a whole body of technical knowledge that supports the implementation of Six Sigma, and we don’t all have the time to take certification courses, or Google our way to understanding more...

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