Meat and Poultry Processing

Covering a wide scope of technologies and operations strategies driving protein plants.


Cooking and smoking meats: in search of perfection

Processors of precooked and smoked meats are seeking technologies that promise product consistency, quality and safety.
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Exclusive research

Report: How to ensure worker health in breading operations

Workers at poultry breading plants exposed to airborne breading dust are at risk of developing asthma, bronchitis and upper respiratory ailments.
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Meat Science Review: Marbling still drives U.S. consumer beer-flavor preferences

The 2011 National Beef Quality Audit showed that beef retailers and foodservice operators identified beef flavor as the primary attribute of importance when defining eating satisfaction.
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How to choose the right conveyor for your operations

Sometimes, it can be like hitting a moving target when considering what conveyor is needed for each job.
While options abound for processors, choosing the right conveying system requires consideration of the task at hand as well as the abuse the system will take.
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Spare Parts Know-How

Isn’t it time we started talking inventory prevention?

Spare parts inventory optimization is great. It helps companies identify where they are holding too much spare parts inventory and correct those holdings to reflect their expectation of current needs.
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Protein Problem Solver: New forming system sets new standards in production, food safety

To satisfy increasing production needs to consistently manufacture safe, industry-leading products, JTM Food Group in Harrison, Ohio, invests heavily in advanced technology.
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Post-packaging pasteurization: Using heat to reduce risk

Post-packaging pasteurization has become an important intervention for reducing the Listeria monocytogenes hazard in packages of ready-to-eat (RTE) meat products, as well as extending the shelf life of RTE products.
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Meat Science Review

Mechanism of tenderness in distillers grains-fed cattle

In a recent University of Nebraska study, beef from cattle fed a high concentration of wet distillers grains plus solubles (WDGS) was more tender than beef from cattle fed corn only.
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Plant Design & Management

Repair equipment, or replace it?

Guidelines for processors to consider when determining whether to replace, repair or re-engineer equipment in their protein-processing plants.
"Hurry up and get that conveyor running,” is barked over the radio as one critical piece of equipment has brought a processing department to a standstill.
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Automated deboning systems: a financial boon for poultry processors?

The driving forces for automation adoption in any production/manufacturing environment are constantly changing, but the metric is usually bottom-line cost.
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Food Plant of the Future: Raising the Bar on Plant Air Quality

Contact: Adam Thomas

On demand Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.

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Industrial Refrigeration Workshop

Crowne Plaza Charlotte Executive Park Hotel
Charlotte, MI
United States


Anuga FoodTec

Anuga FoodTec is the most important driving force of the international food and beverage industry. Read More


Thermal Processing of Ready-To-Eat Meat Products

The Nationwide and Ohio Farm Bureau 4-H Center
2201 Fred Taylor Road
Columbus, OH
United States
Contact: Lynn Knipe


The Essential Guide to ERP Solutions for Meat Processors - White Paper by CDC Software

10 Essential ERP Features For Meat Processors Running the right ERP solution can streamline your processing and packaging operations, expedite recalls, and accurately predict yields and cost products. This practical guide links many of the unique business processes for the meat industry to specific ERP software capabilities. Avoid the pitfalls of running the wrong ERP application for your business.



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


December 2014

The December issue of NP features a cover story on the GNP Company, an article on animal welfare, the 2015 economic outlook, and so much more!


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Independent Processor


December 2014

The December issue of IP features cover story: A full Haus, Mike Sloan’s award-winning bratwursts draw visitors to the Hermann Wurst Haus by the thousands.

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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.

More Products


A complete reference guide to supplies. Go to NP's Sourcebook now to check out the latest and greatest in the meat and poultry processing business.


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Vertical Sector Focus: Critical Infrastructures

criticalhomepagethumbFrom terrorism to vandalism, it’s preparedness, response, training and partnerships. Learn about some of the critical security issues facing this sector.

Visit the Critical Infrastructure page to read more.