Meat and Poultry Processing

Worker safety: a safe bet

Meat and poultry operators that focus on worker safety and wellness are in position to reap huge paybacks in performance and productivity.
By Richard Mitchell
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Worker safety is a key element in an effective meat and poultry processing operation
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Slicing Technology

Slicing finesse

Part of The National Provisioner’s 2014 Deli Report
By Elizabeth Fuhrman
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The slicing quality of meat and poultry items can be a feature used to appeal to consumers.
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Processing Tech

Wastewater systems: Save water, save costs

Many processors are utilizing new technologies to clean and recycle their wastewater.
By Megan Pellegrini
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This spring, a Cargill pork plant in Ottumwa, Iowa, accidently released 20,000 gallons of untreated wastewater (because of a control panel malfunction) into the Des Moines River until a backup pump began operating.
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Protein Problem Solver

Immunological castration unlocks value for sustainable pork supply chain

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Rising input costs, disease outbreaks, trade restrictions and channel customer mandates have challenged the pork supply chain in recent years to work harder to remain profitable
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Exclusive: Ruiz Foods’ new South Carolina plant dedication, groundbreaking

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Andy Hanacek, editor-in-chief, attended the dedication and groundbreaking ceremony for Ruiz Foods’ Florence, S.C., processing facility, July 15, 2014.
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Meat Science Review

Can superior flavor, juiciness add value to beef?

Attempting to capitalize on the inherent quality variation of the beef population to add carcass value.
By Chance Brooks Ph.D., Andrea Garmyn, Mary Hunt, and Mark Miller
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Several studies have shown consumer overall acceptability was more highly correlated with flavor ratings than tenderness or juiciness, regardless of tenderness variation.
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Guest commentary

How to overcome the challenge of equipment design

By John E. Johnson
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The monitor is blank, except for the icons that tell me: “Start designing!” Reruns of this episode have been experienced by engineers, designers and operations personnel.
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Processing Tech

Revolutionizing formed products

Consumer demand for low-sodium, clean-label products requires changes to current product formulations and technology.
By Megan Pellegrini
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Last year, a new burger patty was introduced to foodservice operators that cooks in half the time of other burgers.
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Cooking & Chilling Report

Keeping up with cook/chill technologies

Advancement in cooking and chilling technologies continues to meet the varied demands of protein processors and end users.
By Megan Pellegrini
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Cook and chill technologies affect products as small as individual airline entrees to 2,000-pound batches of meats for casino commissaries to luncheon meats for school and hospital commissaries.
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Cordray's Corner

Repeat sales – A key to success

By Dr. Joe Cordray
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For any business one of the major keys to success is repeat sales
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Brenneman analyzes Butterball’s new animal care, well-being program

Rod Brenneman, CEO of Butterball, discusses his company's new Animal Care and Well-Being Program, his company's certification by the American Humane Association and further animal-handling initiatives, all officially announced in September 2013.

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National Provisioner

NP September 2014 cover

September 2014

Check out the September 2014 issue of The National Provisioner, featuring the 2014 Plant of the Year winner, and much more!

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Independent Processor

IP August 2014 cover

August 2014

Check out the August 2014 issue of Independent Processor, with features on meat industry lobbying, the Independent Processor of the Year, and more!

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Provisioner Store

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The National Provisioner Source Book

The Sourcebook is an exclusive buyer’s guide and reference tool for product and supplier information in the meat, poultry and seafood marketplace.

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