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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

News briefs: Burger King booted, USPOULTRY, AMSA

Doctor-led protest shuts down Burger King in Newark hospitalA campaign led by a New Jersey physician has successfully shut down a Burger King franchise in Newark’s University Hospital. According to a report from Business more...

COVID prompts closure of Cargill plant in Canada

Cargill’s poultry plant in London, Ont., closed Tuesday for two weeks to try to contain an outbreak of COVID-19 that now stands at 82 active cases, according to statement from the company emailed to Meatingplace. “We more...

Processing Technology

PMMI Exclusive: Lessons in IIoT: Major considerations for meat manufacturers

Advancements in automation, both machine and software, are moving manufacturing toward a smarter factory. As traditional manufacturing evolves, the implementation of industry 4.0 will be a vital solution that helps meat more...

The impact of using woody breast meat and cooking method on the quality of processed poultry products

Severe woody breast (WB) meat exhibits poor eating quality and is visually unpleasant, even after the meat is ground (Figure 1). The WB characterization definitions are: Normal (0) is defined as flexible throughout the breast 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: New adventures in food safety

JLB: Hi. I’m Julie Larson Bricher, Science and Technology Editor for Meatingplace magazine. Welcome to Episode 9 of MeatingPod, where we're talking with Dr. Mindy Brashears, who settling is into her new role the Roth more...

Managing expectations: How to get real about your plant's Industry 4.0 program

There is a great deal of excitement and high expectations for the efficiency gains that Industry 4.0 will deliver to the meat, poultry and food processing industries. The basic principle of Industry 4.0 is the combination more...

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