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...
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...
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...
More Processing TechnologyAddition 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...
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...
More TroubleshootingMass 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...
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...
More Live PoultryMeat 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...
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...
More Show Previews/ReviewsCurrent 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...
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...
More Best PracticesBrand-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...
More Plant TourFounded 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...
More Field ReportManual 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...
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...
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