Meat and Poultry Processing

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

ARTICLES

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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2014 Plant of the Year

Vote Today!
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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

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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?

By Megan Pellegrini
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Since 1998, food-grade lubricants haven’t been regulated by any government body
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EVENTS

Food Plant of the Future: Raising the Bar on Plant Air Quality

4/26/12
Online
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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FSNS Microbiology & Food Safety Course

8/26/14
Fresno, CA
United States
The Microbiology & Food Safety course provides the fundamentals of food microbiology and an understanding of how microorganisms can be controlled in a food processing environment. Read More

PORK 101

10/13/14
Iowa State University
Ames, IA
United States
PORK 101 is a three-day, hands-on experience designed to update participants on quality and consistency issues in the pork industry. Read More

FSNS Microbiology & Food Safety Course

12/2/14
Phoenix, AZ
United States
The Microbiology & Food Safety course provides the fundamentals of food microbiology and an understanding of how microorganisms can be controlled in a food processing environment. Read More

Anuga FoodTec

3/24/15
Germany
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

4/8/15
The Nationwide and Ohio Farm Bureau 4-H Center
2201 Fred Taylor Road
Columbus, OH
United States
Contact: Lynn Knipe

DOCUMENTS AND FILES

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

April 5, 2011

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.

MARKET VIDEO

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Podcasts

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

August 2014 cover

August 2014

Check out the August 2014 issue of The National Provisioner, with features on dinner trends, wastewater management, 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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