August 2012

Establishment micro testing — some observations

Dennis R. Johnson

August 2, 2012

No Comments

It is an important fact of life that establishments conduct microbiological testing.

Humane handling: for all to see

Enforcement of humane handling takes a significant step toward transparency.

Kurt D. Vogel PhD

August 9, 2012

No Comments

Earlier this year, the Food Safety and Inspection Service began posting notices of humane-handling enforcement actions taken at federally inspected slaughter establishments.

Campaign for truth

Shawn K. Stevens

August 3, 2012

No Comments

Like it or not, we are in the midst of election season. Most of us cannot turn on a television or read a newspaper without being subject to a blitz of attacks on one candidate or another’s credibility.

Beef industry must take control of own food-safety destiny

H. Russell Cross Ph.D.

August 1, 2012

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Dr. H. Russell Cross, Head, Department of Animal Science at Texas A&M University, asks if it’s doing enough and suggests the next logical steps to advance the state-of-the-art.

JBS: Ready to roar

If recent investments made by JBS to improve its impact on the environment, the community and its own employees are any indication, this global behemoth may be poised for a run of impressive growth.

Andy Hanacek

August 20, 2012

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Editor-in-chief Andy Hanacek gets an exclusive tour of JBS' Grand Island, Neb., plant, focused on its initiatives in wastewater treatment as well as employee and community relations.

HPP, here to stay

Food manufacturers of all types have begun to test their products and reap the benefits of high-pressure pasteurization.

Kelley Battles

August 6, 2012

No Comments

As growing health and nutrition awareness has moved to forefront of retailer and consumer concerns, tremendous demand for healthier, safer and more convenient foods has developed.

Bioelectrical impedance and beef carcass yield

Austin Voyles

August 7, 2012

No Comments

Several researchers and industry-based opinions have called for a regeneration of cutability determination to better match our industry’s cattle type.

Perfect portions

Pricing, convenience and health propel portion-controlled proteins.

Elizabeth Fuhrman

August 1, 2012

No Comments

Thirty-one percent of people surveyed in AMI/FMI’s Power of Meat 2012 study said that they regularly cut down on portion sizes of meat and poultry as one of their healthy eating strategies.