Meat and Poultry Processing

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.
July 7, 2014
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

July 3, 2014
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.
July 2, 2014
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.
July 2, 2014
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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2014 Plant of the Year

Vote Today!
June 23, 2014
The list of facilities visited in the past year by editor-in-chief Andy Hanacek continues to impress, featuring some of the biggest companies and most innovative plants in the industry!
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Columbus Foods, Harris Ranch announce partnership

June 16, 2014
Building on last month’s announcement of a $28 million dollar investment in its Bayfront facility, to increase manufacturing capacity for its slow-cured salame, Columbus Foods has expanded its deli meat production capabilities through a new partnership with industry leader Harris Ranch.
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Is it time to reconsider global regulations for food-grade lubricants?

June 16, 2014
Since 1998, food-grade lubricants haven’t been regulated by any government body
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Protein Problem Solver

Protein Problem Solver: Detection, grading systems help produce superior boneless poultry

June 14, 2014
Boscher Volailles is a French poultry slaughtering and deboning plant built in 2008, that is part of the Glon group.
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Processing Technology

Whole-muscle products 'muscle' in on new trends

How do whole-muscle products stack up in the niche marketplace?
June 12, 2014
How do whole-muscle products fit in with the latest natural and grass-fed trends?
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Meat Science Review

Meat Science Review: Consumer perception of beef value-added cuts

June 8, 2014
Tenderness, juiciness and flavor are commonly known as the main attributes that describe beef palatability, with tenderness being most important to consumers.
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Image Galleries


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 July 2014 cover

July 2014

Check out the July 2014 issue of The National Provisioner, featuring the 2014 Burger Report and much more!

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Independent Processor

IP June 2014 cover

June 2014

Check out the June 2014 issue of Independent Processor, with features on Dietz & Watson's 75th anniversary and much more!

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2014 Plant of the Year

Vote for our 2014 Plant of the Year (choose one)
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Provisioner Store

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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