Meat and Poultry Processing

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


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.
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
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.
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

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

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.
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

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.
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.
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

For any business one of the major keys to success is repeat sales
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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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PORK 101

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

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


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

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

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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