Processing Technology

Innovations in forming and filling artisan meatballs

(Editor's Note: This article is an excerpt from the latest The Meat Processor’s Journal, an industry education e-book series jointly developed by Handtmann and Meatingplace to provide an in-depth review of focused more...

Top tips for proactive pathogen control in poultry processing

By Beth Ann Crozier-Dodson, Ph.D. According to the National Chicken Council, the consumption of all poultry products in the United States has steadily increased from 1965 with an estimated 2018 per capita consumption of more...

Troubleshooting

Injector maintenance

Enhancing flavor and texture of meat, poultry and fish products with injected brines, marinades and phosphates is widely applied as a way to add value to customers while also improving marketability by improving color, texture more...

Optimizing moisture control in the chiller

Water immersion chilling has been the primary means of reducing poultry carcass temperature for food safety and quality purposes in the U.S. for many years. Immersion chilling is a two-stage process consisting of a pre-chiller 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

How to keep up yield and quality during beef trimming procedures

Trimming of carcasses is an essential task to ensure safety and quality. While the majority of trimming occurs as one of the final steps during slaughter, trimming during the slaughter process at strategic points such as more...

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...

Plant Tour

Video: A look at Bell & Evans high-tech 'chick limo'

The baby birds' pampering continues in transport to the broiler farm on high-tech trucks that Bell & Evans calls “chick limos” because they provide luxuries otherwise nonexistent in the U.S. chicken industry 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...