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	The Cold Hard Facts — Using Mobile Computers in Cold Environments Which mobile computing equipment works best in food and cold storage environments? Read The Cold Hard Facts – Using Mobile Computers in Cold Environments, a new whitepaper, and learn what you need to know to pick the most reliable, performance-proven devices.

Germ Warfare: Oyster industry, FDA battle Vibrios

Germ Warfare: New wash reduces Salmonella in poultry

Technology: Is glass half-full or half-empty?

by George Melnykovich, senior advisor to the Food Processing Suppliers Association

Deli: Economy causes consumer change

by Kathryn Kingsbury, education information specialist for the International Dairy•Deli•Bakery Association (IDDBA)

Lamb: Lamb holds its own

by Megan Wortman, executive director of the American Lamb Board

Veal: Making veal easier

by Beth Anne Mumford, American Veal Association, Beef Checkoff Joint VIM/VQA Committee

	Turkey: Challenges abound The latest segment covered in our 2009 State of the Industry report, published in print in the October 2009 issue. by Joel Brandenberger, president of the National Turkey Federation

	Chicken: Another 'Goldilocks' year? The latest segment covered in our 2009 State of the Industry report, published in print in the October 2009 issue. by Bill Roenigk, senior vice president and chief economist for the National Chicken Council

	Pork: Mexico got the flu; North America got pneumonia! The latest segment covered in our 2009 State of the Industry report, published in print in the October 2009 issue. by John R. Green, director of strategic marketing, National Pork Board

Beef: Positive indications for stronger demand

by John Lundeen, executive director of market research for the National Cattlemen’s Beef Association

The IP 2009 Top 75 Report Including Web-exclusive company highlights from the Top 75 The economic downturn that started last year and is still affecting the U.S. economy has made things difficult for every industry, not just the meat-processing industry. But life goes on, and companies are doing what they have to do in order to maintain sales and profitability.

	2009 Tech Journal Series: Whole Muscle Technology 101 Quality whole-muscle meat is the prerequisite for successful product-development initiatives. The first step begins with protein material harvested from healthy animals that have been inspected and tested to rule out the presence of chemical residue, antibiotics and other undesirable additives that may end up in finished product.

	Meat Industry Hall of Fame Honoring the best of the best

Germ Warfare: E. coli vaccine for cattle approved by Pamela Accetta Smith

	Portion Control Solutions So, calories do matter. This winter, the New England Journal of Medicine released a study which tracked the effectiveness of four popular diets: low fat with average protein, low fat with high protein, high fat with average protein and high fat with high protein.

	2008 Hamburger Hall of Fame Hamburgers are America’s most recognizable native fare. Even in light of consumers’ increased interest in world cuisine and healthy eating, the burger still reigns supreme.

	A salute to industry stewardship: Rosemary Mucklow Remembering Rosemary Mucklow means thinking of her in a variety of ways that serve as the backdrop for her role in the industry. I think of her as matriarch, advocate and cheerleader. In a sense, she has spent her working life parenting the meat industry.

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