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AAMP Exclusive: Best practices from the American Meat Curing 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...

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Processing Technology

Navigating high pressure process validation: Part 1

The food industry benefits from nearly a couple of centuries of experience with the application of thermal processing and the resulting scientific data to support a various combination of product, process and package parameters more...

Gaining efficiencies through cleanable equipment

Sanitary design of equipment is one of the fundamental building blocks of an effective environmental pathogen control program. The principles of sanitary design have been well understood in the meat and poultry industry more...

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Troubleshooting

AMSA Exclusive: The effects of genetics and nutrition on the incidence of woody breast meat and proteomic methods to characterize poultry meat quality defects

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 more...

Impact of refrigerated storage time on the instrumental quality traits of woody broiler breast meat

Since 2013, woody breast (WB) has been the most prevalent meat quality defect in the broiler industry, affecting 30-40% of chicken breast meat from broilers with live weights greater than 4.2 kg.[1] WB has been characterized 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: What's on the schedule for the Reciprocal Meat Conference

Meat scientists from across the country will gather June 24-27, 2018 in Kansas City, Mo., where they will be hosted by Smithfield Foods and other local members from the American Meat Science Association (AMSA) at the AMSA more...

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...

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Best Practices

Pork slaughter: Diligent production practices to minimize pathogens

It is time to revive diligence. Years ago, it seemed like workers were extremely conscientious about food safety and would never consider cutting corners. This was long before the development of cell phones, the internet more...

Using phosphate alternatives to produce chunked and formed deli ham

Sodium tripolyphosphate (STP) is commonly used to improve the juiciness and tenderness of meat products. However, STP is not considered "natural" by consumers. The U.S. Department of Agriculture's (USDA) Food Safety and more...

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Plant Tour

JTM's new plant built for future growth

With the opening this year of a new production facility, JTM Food Group in Harrison, Ohio, embarked on a new chapter of growth. What began as a modest family butcher shop in Cincinnati in 1960 has become a $180 million international 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

Taking trimming technology to the next level

How do you improve on a proven product like hand-held powered meat trimmers? As it turns out, there are numerous ways, and Bettcher Industries is demonstrating that by introducing Quantum Flex trimmers. This new trimmer more...

Do you want to improve inconsistent white meat yield? Why not use a vision system?

Manual poultry cone lines and automated deboning operations have the potential to deliver some of the best sales and profit margins in the industry, due to the volume of high-margin meat they produce. Unfortunately, many more...

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