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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

Consumer group sues Smithfield, claims it misled public during pandemic

Smithfield Foods falsely promoted the notion that the nation was in danger of running out of meat, according to a lawsuit filed last week by a consumer advocacy group. “This fear mongering creates a revenue-generating more...

Entertaining, grilling season — and meat demand — remain robust

This item is contributed by Anne-Marie Roerink of 210 Analytics LLC, based on her research. While many aspects of the shopping trip have started to normalize, the weekly consumer demand for meat and poultry continues to more...

Processing Technology

Tackling smart technology: Is your operation ready?

I recall my first automation project around 1980. It involved automating coffee roasting and utilizing one of the first PLCs to use analog inputs. I procured a PLC to install on a test roaster. The concept was to control more...

AMSA Exclusive: Beef brisket: Back to the basics

From the backyard enthusiast to craft-barbecue establishments, brisket has become one of the most popular items trending in the meat and food industry. It is often acknowledged that there is a specific craft to creating more...

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Troubleshooting

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...

USPOULTRY Exclusive: Development of vaccines against Campylobacter jejuni look promising

Poultry is an affordable source of high quality protein and globally, the most consumed meat.  However, there are challenges that the poultry industry faces in terms of food safety issues associated with Campylobacter more...

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Best Practices

MeatingPod Show Notes: EP 21: A sustainability framework for poultry, the planet and its people

JLB: Hi. I’m Julie Larson Bricher, science and technology editor for Meatingplace magazine. Welcome to Ep. 21 of MeatingPod, where we're talking poultry, sustainability and animal welfare initiatives with Ryan Bennett more...

Farm-to-fork tech applications to control salmonella and campylobacter in poultry production: Part 1

Editor's note: This two-part article reviews the efficacy of current interventions for Salmonella and Campylobacter in poultry production and processing. In Part 1, the author focuses on prevalence of these two pathogens more...

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