Processing Technology

AMSA Exclusive: Cooking time and temperature influences on the development of Maillard reaction products in meat

The browning of food is something that we, as consumers, enjoy every day. The process of browning in food is dependent on whether it is mediated by enzymes or not. While not necessarily mutually exclusive, it is generally more...

An insight into cooking, coating and frying for value-added chicken

Coated food products fit into consumer demand for foods that are easy to prepare, have good sensory attributes and are economical for purchase. Coated products can be either whole muscle or formed products, as well as complex more...

Troubleshooting

Utilizing marinades and injection brines to best advantage

Addition of water and non-meat ingredients to intact muscle meats or muscle portions can provide many improvements in product quality and variety. Tenderness, juiciness, increased yields, better bacterial control and an more...

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...

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

Looking ahead: the growing global demand for poultry meat

Current worldwide socioeconomic changes, such as increased incomes, population growth and increasing urbanization of cities and countries, have changed diets in general, and in particular, animal protein consumption. These more...

New developments in irradiation for safety of meat and meat products

According to Food Safety News, the acceptance and use of food irradiation is growing and reached new levels in 2017.1 Many countries have begun to irradiate foods, especially for reasons of international market access. The more...

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...

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

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...

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...