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AAMP Exclusive: Best practices from the American Cured Meat Championships

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...

Sponsored online by Excalibur Seasoning Co Ltd

Processing Technology

New developments in pressure-assisted thermal processing

The food industry has a long history of using heat for sterilization and pasteurization processes that are well defined by regulators. The concept of commercial sterility or shelf stability serves as a basis of the sterilization more...

AMSA Exclusive: The Environmental and Economic Impact of Removing Growth-Enhancing Technologies from U.S. Beef Production

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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Troubleshooting

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...

Alternative market opportunities for woody breast products

Currently, a major portion of consumer complaints regarding woody breast in poultry is from foodservice operators. Those complaints are focused on the poor quality texture of the affected meat along with the poor appearance 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 Championships

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...

Best practices in prevention standards

Industry best practices essentially are recognized as the application of risk analysis principles. The beef industry faces the challenge of not only complying with increasingly stringent legal regulations in regard to health 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

FALCON evolution: Subtle Changes, Major Results

The NEW FALCON evolution is the latest addition to the TREIF FALCON line and the next generation in portion cutting machines. Responding to a need for a larger chamber for better product fit and variety, the new FALCON evolution more...

Meat processors are heeding consumers’ call for convenient, high-protein snacks

According to the "2016 Snacking Occasion Consumer Trend Report" from Technomic, Inc., the percent of consumers snacking between meals has risen sharply over the past two years. Fifty-three percent of consumers reported snacking more...

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