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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

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...

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...

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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 81: R&D and new regulations around poultry quality and safety

Chris Scott (CS): Hi, I'm Chris Scott, host of MeatingPod and contributing editor at Meatingplace magazine and Alt-Meat magazine. Welcome to Episode 81 of MeatingPod, where we’ll discuss the latest in poultry more...

Reskilling your labor force for the automated plant

March 2, 2020 was one of the greatest days of my career. It was the first day of production at Pineland Farms Natural Meats brand new medium-sized further processing facility (called the CAP) in New Gloucester, Maine. It more...

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