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AMSA Exclusive: The New Frontier: Production Enhancement to Meet the Global Protein Challenge

By Kim Friesen, Chief Scientific Officer, NutriQuest Antibiotics have been used to improve livestock growth performance for more than 50 years.  Concerns surfaced as early as 1951 that continual use of growth promoting more...

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Processing Technology

How to enhance beef tenderness through applied injection technologies

Fresh meat palatability is affected by tenderness, juiciness, and flavor all of which impact overall desirability in various ways. Often for properly prepared beef, the juiciness and flavor components are not an issue, but more...

Formulating gluten-free emulsions

Gluten-free products have become common in the marketplace, with some indications that 10 percent annual growth is possible.  While it’s true there is some thought that gluten free is simply a fad, the meat industry 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

AMSA Exclusive: The New Frontier: Production Enhancement to Meet the Global Protein Challenge

By Kim Friesen, Chief Scientific Officer, NutriQuest Antibiotics have been used to improve livestock growth performance for more than 50 years.  Concerns surfaced as early as 1951 that continual use of growth promoting more...

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...

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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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