Featured Story:

AMSA Exclusive: The new frontier: Production enhancement to meet the global protein challenge

By Kim Friesen, Chief Scientific Officer, NutriQuest This is part of an occasional series of exclusive articles provided by authors commissioned by the American Meat Science Association in cooperation with Meatingplace more...

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Processing Technology

How to assure food safety during the beef deboning stages

By focusing on plant programs with a risk-managed, systematic approach, food safety hazards can be reduced or eliminated, even during the challenging process of beef deboning. This article does not intend to suggest expensive more...

Understanding ‘natural curing’ of processed meats

The development of the natural and organic categories of processed meats labeled “Uncured” is an intriguing story of how consumer perceptions, scientific research, USDA regulations, and the practical ingenuity more...

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Troubleshooting

Dark cutters: What are they, how do we eliminate them, and how do we use the meat when it occurs?

By R. Ramanathan*, G. G. Mafi, D. L. VanOverbeke, Department of Animal Science, Oklahoma State University The characteristic bright cherry-red color of rib eye muscle interface is a desirable quality during grading for assessment more...

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...

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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

Food safety, poultry slaughter and microbiological controls

Live birds entering the processing plant can contain pathogens such as Salmonella and Campylobacter which, if not reduced, controlled or eliminated, could cause food illness outbreaks. In order to reduce the risk of pathogen more...

AMSA Exclusive: The effects of sire line, slaughter weight and gender on pork quality and yield characteristics

By Haley Gilleland, Graduate Student, University of Georgia The U.S. swine industry has placed a premium on lean growth in order to meet the growing consumer demand for lean, affordable pork products. At the same time, the 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

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...

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...

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