Processing Technology

Mechanical deboning: labor vs. yield

Poultry meat is highly popular among U.S. consumers. Boneless breast meat has been a staple item in the marketplace, both retail and foodservice as well as for the further processing market. Historically, breast meat has more...

Battling biofilms: Getting the upper hand

Generally speaking, the harder something is to clean, the less likely that it is clean. When it comes to biofilms, perhaps truer words have never been spoken. These thin, slimy layers of microorganisms that build up and more...

Troubleshooting

Some disassembly required: Tips for cleaning your bacon slicer

Most bacon is processed as heat-treated, not fully cooked and not shelf stable, which potentially allows for the survival of pathogens. However, as almost all consumers will cook bacon at high temperatures before consumption more...

Addressing package sealing problems

Flexible packaging films have become widely used for packaging meat and meat products as well as many other consumer products. Flexible films provide several functions including protecting the product from the environment more...

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...

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...

Best Practices

Developing smart-aging as a value-adding strategy

A consistent supply of high quality and wholesome meat products to consumers — the ultimate end-users of the products — is pivotal to the continued success of the meat industry. Many studies have found that consumers more...

Exploring UV LEDs as an advanced food treatment and safety tool

In the last decade, ultraviolet (UV) light found more applications in food production chain than ever before. This economic, effective and versatile processing technology can potentially improve safety and preservation quality more...

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...

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...

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...