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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

Radio frequency heating comes of age

In food processing, radio frequency heating (RF) was first explored for blanching, cooking and dehydrating in the end of 1940s. Twenty years later, research and implementation efforts were made to use RF systems in laboratory more...

Consumer appeal: The role of color in meat flavor and palatability

The color of meat affects consumer perception, or "liking," in terms of flavor and palatability and plays an important role in buying decisions at retail. From a meat processing perspective, meat color is dictated by two 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

Winging it: Best practices in chicken wing processing

There are several different stories regarding how chicken wings went from the least desirable cut (usually discarded or used for chicken stock) to one of the most popular and expensive cuts from a chicken. The most popular more...

Reducing your plant's airborne contamination risk

Bacteria are everywhere in nature and they are commonly found on animals used for slaughter — in their intestines, feathers, hides, feet and hooves. When animals are slaughtered, these bacteria are released into 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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