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Injector maintenance

Enhancing flavor and texture of meat, poultry and fish products with injected brines, marinades and phosphates is widely applied as a way to add value to customers while also improving marketability by improving color, texture more...

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Processing Technology

AMSA Exclusive: The journey of marination

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 more...

Designing microwave RTE products for quality-conscious consumers

In conventional thermal processing systems, heat energy is transferred from a hot medium to a cooler product through conduction and convection modes with less than 25 to 30 percent of the energy conversion in heat exchangers more...

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Troubleshooting

Injector maintenance

Enhancing flavor and texture of meat, poultry and fish products with injected brines, marinades and phosphates is widely applied as a way to add value to customers while also improving marketability by improving color, texture more...

Optimizing moisture control in the chiller

Water immersion chilling has been the primary means of reducing poultry carcass temperature for food safety and quality purposes in the U.S. for many years. Immersion chilling is a two-stage process consisting of a pre-chiller 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: What's on the schedule for the Reciprocal Meat Conference

Meat scientists from across the country will gather June 24-27, 2018 in Kansas City, Mo., where they will be hosted by Smithfield Foods and other local members from the American Meat Science Association (AMSA) at the AMSA more...

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...

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Best Practices

PMMI Exclusive: High flying drone delivery

Instant gratification – isn’t that what we all want? As we leave work, we might decide we want steaks on the grill for dinner. Wouldn’t it be amazing if they are waiting on our doorstep as we arrive home more...

Maintenance schedules for form, fill and seal equipment

Automated equipment that can form, fill and seal packages in a continuous manner is a marvel of modern engineering and efficiency. Fill, form, and seal equipment can almost be thought of as three different machines working more...

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Plant Tour

Video: A look at Bell & Evans high-tech 'chick limo'

The baby birds' pampering continues in transport to the broiler farm on high-tech trucks that Bell & Evans calls “chick limos” because they provide luxuries otherwise nonexistent in the U.S. chicken industry 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

Do you want to improve inconsistent white meat yield? Why not use a vision system?

Manual poultry cone lines and automated deboning operations have the potential to deliver some of the best sales and profit margins in the industry, due to the volume of high-margin meat they produce. Unfortunately, many more...

Consistency in processing: When small errors become a big deal

If processing hot dogs is so easy, why is that so often it just doesn’t work out right? Have you ever made a batch and thought, “Wow, this is a great batch of hot dogs.” Shouldn’t every batch be that more...

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