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Developing fresh sausages with the right equipment and services

Fresh sausage is a broad category that includes formed, bulk and products stuffed into casings. The common attributes of all fresh sausages is that they are not heat treated in any way during processing, are not fermented more...

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Processing Technology

Developing fresh sausages with the right equipment and services

Fresh sausage is a broad category that includes formed, bulk and products stuffed into casings. The common attributes of all fresh sausages is that they are not heat treated in any way during processing, are not fermented more...

The impact of processing temperatures on fresh meat quality

Spoilage and pathogenic microorganisms are ubiquitous in livestock production, and colder temperatures limit their growth. In commercial slaughtering, a chilling step is designed primarily to limit microbial growth. However more...

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Troubleshooting

AMSA Exclusive: Application of food-grade coatings to prevent mite infestation in dry cured ham processing facilities

Editor's Note: This is part of an occasional series of exclusive articles provided by authors commissioned by the American Meat Science Association in cooperation with Meatingplace. The article is taken from the AMSA 69th more...

Alternative market opportunities for woody breast products

Currently, a major portion of consumer complaints regarding woody breast in poultry is from foodservice operators. Those complaints are focused on the poor quality texture of the affected meat along with the poor appearance more...

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Live Poultry

Selecting the proper emergency depopulation method

Mass depopulation is never easy. The first consideration in selecting the best method is the reason for the procedure. For example, if a communicable disease is present, especially one that can also infect humans, the method more...

Live Poultry: How to determine the gait score for broilers

As broiler size increased in the United States, so did concern for leg problems. It is believed by many that today’s large broilers gain weight faster than their bones can develop, predisposing them to leg problems more...

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Show Previews/Reviews

AMSA Exclusive: Pre-harvest implications of growing social interest in how meat is produced

Editor's note: This is part of an occasional series of exclusive articles provided by authors commissioned by the American Meat Science Association in cooperation with Meatingplace. The article is taken from the AMSA 68th more...

E-commerce holds promise for food manufacturers

The e-commerce market consists of more than 131,000 businesses – and protein products are on its horizon. It’s not a matter of if the animal protein industry will join the e-commerce market, but when. According more...

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Best Practices

AMSA Exclusive: When meat meets math — Predictive modeling to determine safe cooking times of tenderized beef steaks

Editor's Note: This is part of an occasional series of exclusive articles provided by authors commissioned by the American Meat Science Association in cooperation with Meatingplace. The article is taken from the AMSA 70th more...

The history of HACCP implementation

Despite the historic Apollo 11 moon landing in 1969, the USDA still was using organoleptic inspection methods to inspect and govern the nation’s food supply. It wasn't until 1980 when USDA’s Food Safety and Inspection more...

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Plant Tour

Devault Foods shifts direction

The Philadelphia area's Devault Foods has a rich history that began with a dairy farm, evolved to a one-room butcher operation and today is a leading manufacturer of value-added meat products for foodservice and retail customers more...

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Field Report

Consistent, high-quality packaging at twice the speed

Founded in 1991, Canadian slaughterhouse and poultry processing company AgriBio is located outside of Quebec City. The company was acquired by Exceldor in 2013. Since 1945, the Exceldor cooperative has specialized exclusively more...

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Sponsored Content

From mesquite to cedar-planked — BBQ flavors are hot!

BBQ means a lot of different things to different people. In Alabama, BBQ means charred chicken smothered in a white, creamy BBQ sauce. In Texas, BBQ means Pitmaster competitions with the iconic mesquite smoked and dry-rubbed more...

What a sous vide cooking system could do for you

For 30 years, sous vide processing has notably improved the quality of RTE foods. Food processors can consistently produce guaranteed safe food product of the best quality at the highest yields. Sous vide food products are more...

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