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Utilization of buffered vinegar to inhibit the growth of Listeria monocytogenes on marinated, cooked chicken breast

Listeria monocytogenes can survive in refrigerated ready-to-eat (RTE) meat and poultry products (<7oC), particularly when refrigeration is marginal (10°C or higher).1 Organic acids are frequently added to RTE meat more...

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Processing Technology

Utilization of buffered vinegar to inhibit the growth of Listeria monocytogenes on marinated, cooked chicken breast

Listeria monocytogenes can survive in refrigerated ready-to-eat (RTE) meat and poultry products (<7oC), particularly when refrigeration is marginal (10°C or higher).1 Organic acids are frequently added to RTE meat more...

Choosing food-safe adjunct ingredients for clean label meat products

As many meat processors who want to produce and market their products with a “clean label” know, it can be a challenging proposition, especially with regard to choosing “adjunct” ingredients. Not more...

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Troubleshooting

Keeping conveyors pathogen-free

All products end up on a conveyor at some point, making effective sanitation of this essential piece of equipment and its components a high priority. In fact, there probably is no processing component more prone to contamination more...

Utilizing marinades and injection brines to best advantage

Addition of water and non-meat ingredients to intact muscle meats or muscle portions can provide many improvements in product quality and variety. Tenderness, juiciness, increased yields, better bacterial control and an 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

Preparing meat for whole muscle formed products

Whole muscle products such as formed hams and turkey breasts are a convenient, versatile and economical way of producing value-added products. Meat pieces (small chunks to whole turkey breast lobes) are used to make larger more...

What to consider when considering clean colors

If you blindfolded a consumer and asked her to eat whatever was on the plate you’d just placed in front of her, chances are the idea would provoke an unqualified, negative response. Curiously, though, that’s more...

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Plant Tour

Plenty of room, with a view: CS Beef Packers (VIDEO)

Brand-new beef plants don't come along often. So when Hereford, Texas-based Caviness Beef Packers and Boise, Idaho-based J.R. Simplot Co. teamed to build one in the Boise area, they knew they had an opportunity to do things 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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