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Creating an effective cooking schedule for value-added meats

Proper cooking schedules are an essential step to ensure the quality and yield of any value-added meats. Improper cooking schedules can cause quality and yield problems or result in inconsistencies that are noticeable to more...

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Processing Technology

Creating an effective cooking schedule for value-added meats

Proper cooking schedules are an essential step to ensure the quality and yield of any value-added meats. Improper cooking schedules can cause quality and yield problems or result in inconsistencies that are noticeable to more...

PMMI Exclusive: Packaging advances that address food safety

No one wants to hear the news that recalls rose significantly during 2016 or that the trend will likely continue. The reasons behind these recalls vary, but advances in testing procedures and an increasingly complex regulatory more...

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Troubleshooting

How to address ergonomic challenges on the plant floor

An April 2016 GAO industrial safety/health report centering on the meat/poultry industry revealed a marked decline of reported injuries/illness rates from the year 2004 through 2013. The rates dropped from 9.8 cases per more...

AMSA Exclusive: Genome editing in livestock species

Though transgenic animal and plants have existed for more than three decades, in just the last 10 years, new methods for the production of genome modifications have been developed. These techniques make use 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: Salmonella presence in mandibular, mesenteric and subiliac lymph nodes collected from sheep and goats in the U.S.

Goat and lamb consumption in the United States may be shadowed in quantity by beef, pork and poultry, but globally these species are both considered valuable protein commodities for the human and pet food industries. Much more...

Best practices to prepare cattle for slaughter

Recently I visited a small slaughter plant that gave me the ideal cross section of beef to discuss in this article. So many small meat processors have talked about “those crazy Angus.” Now before the entire beef more...

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Plant Tour

Profile: The wizard of aha's

Editor's Note: This is part of a multimedia package that examines the growing consciousness among consumers for sustainable food — and how both producers and processors are responding. Having spent more than a 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

Foodservice focus + vendor collaboration = category growth

When Amazon decides to delve into a new category, it signals that category is ripe with opportunity. It also is a sign the category probably is primed for change. “Any time Amazon looks at what might be a new opportunity more...

A Natural Shift: What they won’t tell you about liquid smoke and why

Liquid smoke is created by heating hardwood sawdust or chips in a tank until they smolder. The gases and particles are cooled so that they condense and liquefy usually with the help of water. It is then refined and filtered more...

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