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AAMP exclusive: Best practices from the American Cured Meat Championship

Editor’s note: The following video is part of a partnership with the American Association of Meat Processors. Its American Cured Meat Championships (ACMC) is the only national event of its kind in North America. Hundreds more...

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Processing Technology

AMSA Exclusive: Phages as a natural alternative for antibiotic use in animal health applications

By Steven Hagens, Chief Scientific Officer and Bert de Vegt, Managing Director, Micreos Food Safety Editor’s note: This is part of an occasional series of exclusive articles provided by authors commissioned by the more...

How to strengthen chicken meat quality in first processing

Meat quality is one of the most important components to consider when processing broilers. Even though all components across the poultry continuum — from genetics to live production, slaughter and further processing 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

AAMP exclusive: Best practices from the American Cured Meat Championship

Editor’s note: The following video is part of a partnership with the American Association of Meat Processors. Its American Cured Meat Championships (ACMC) is the only national event of its kind in North America. Hundreds more...

Low-sodium, low-fat formulations for frankfurters

Reduced fat and low-sodium trends have returned as popular trends for consumers. Per the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) “Guide to Federal Food Labeling Requirements 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

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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