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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

Workers' case against Cargill for unpaid wages moves to federal court

A class action complaint brought by two former Cargill Meat Solutions Corp. employees against the processor has been moved to federal court from California's Superior Court in Fresno County. The plaintiffs, Richard Marin more...

Record number of McDonald's franchises sold in COVID era

A record 1,750 McDonald's locations changed hands last year – even as the COVID-19 pandemic was abating – adding to the more than 700 McDonald's stores that changed owners during 2019 and 2020, the company reported more...

Processing Technology

AMSA Exclusive: Leveraging understanding of meat flavor for product success, Part 1

Editor's note: In Part 1 of this two-part article, the author discusses the sensation of flavor, the development of meat flavor through taste and aroma, and how nitrites affect the flavor of cured meats. Next month, in Part more...

PMMI Exclusive: Trends and challenges in adopting remote access solutions

It took a global pandemic for most of the packaging and processing industry to finally embrace the powerful tools that comprise remote access. But holdouts and long-standing barriers to the adoption of this technology still more...

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Troubleshooting

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...

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...

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Best Practices

MeatingPod Show Notes: EP 65: Talkin' turkey: Key trends reshaping poultry processing

Julie Larson Bricher (JLB): Hi, I'm Julie Larson Bricher, science and technology editor for Meatingplace magazine. Welcome to Ep. 65 of MeatingPod, where we're talking key trends reshaping turkey processing and where the more...

Natural approaches to controlling biofilm effects in the meat industry

In the meat processing environment, biofilms can be the cause of food spoilage or the transmission of foodborne pathogens. Biofilms are comprised of a few species of microorganisms embedded in a self-produced matrix that more...

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