Processing Technology

AMSA Exclusive: Identification and characterization of bacteria using mass spectrometry

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 more...

Yield enhancement considerations for clean label meat products

Manufacturing clean label processed meats commonly includes removing phosphates from the product formulation and the ingredient label. This is challenging since phosphates provide many functions and cannot be replaced by 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

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...

Tips for producing uniform clipped products

An effective closure made with a clip on a meat chub will be determined by the quality of material used to make that clip. These clips should be made with aluminum, with no other metal alloys, so its hardness and 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...