Latest News

Perdue’s Schulenburg, Texas associates achieve safety milestone

Associates at Perdue Foods’ production facility in Schulenburg, Texas, completed more than one year without an OSHA recordable incident.

Adam Thielen teams up with Gone Rogue Snacks to “Never Snack Down”

Star receiver to help Hy-Vee shoppers challenge their snacking habits.

Redefine Meat unveils world’s first Alt-Steak plant-based products using industrial 3D printing

Redefine Meat’s Alt-Steak products begin market testing with selected high-end chefs ahead of full market availability in 2021.

Stellar shifting to work-from-home model

Company to become among first ‘work from home’ architecture, engineering, mechanical and construction firms as it celebrates 35 years in ...

The biggest and most comfortable nest for happy hens and growers

Roxell is launching a new version of the Koozii group nest.

NORD launches online spare parts shop

New online tool makes ordering spare and replacement parts easier than ever.

Tyson Foods closing South Carolina plant

About 146 people expected to lose jobs at the closing of Columbia plant.

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Independent Processor

Heifer USA works with small producers, processors, Part 1

Independent Processor editor Sam Gazdziak and Perry Jones of Heifer USA talk about supporting small-scale farmers and processors. …

Expert Commentary

Hygiene : What was old is new

Megan Pellegrini

Employee hygiene in packing plants is now not just about protecting food, but protecting employees. …

Expert Commentary

Meat industry resiliency

Dr. Phil Bass

While listening to an inspiring podcast recently, the speaker made an impact on my view of the unusual times we as a global community have recently encountered due to the …

Meat and Poultry Processing

2020 Sausage Report: A sales opportunity like no other

Richard Mitchell

Similar to many other meat products, sausage sales are booming as a huge portion of the population eats more meals at home in response to the COVID-19 pandemic and the …

Coronavirus Coverage

Tales from the Front Lines: Micro Summit Processors

Sam Gazdziak

North Carolina processor looks to safely expand to help reduce its livestock backlog. …

Coronavirus Coverage

American Association of Meat Processors Cancels 2020 Annual Convention

Industry News

The 2021 AAMP Convention is scheduled to take place July 15-17, in Oklahoma City, Oklahoma. …

Deli

Changing consumer lifestyles and eating behavior in response to COVID-19

Richard Mitchell

It is the perfect storm for the lunchtime consumption of meat and poultry. …

The National Provisioner 2019 Top 100 Meat and Poultry Processors

Meat and Poultry Processing

Water acidification: how much and when for broilers?

Chynette Todd, CT Consulting

The move to reduced-use and no-antibiotics-ever production systems is prompting the broiler industry to explore other tools, not just for managing gut health but also for reducing the number of foodborne pathogens.

Chicken

Form-fill-seal: practical and versatile

Chip Bolton

Form-fill-seal has moved steadily over the years to become a major packaging force for retail proteins. “It’s only rivaled by shrink bags,” declares one packaging veteran. “Certainly in North America it’s dominant largely on the flexible side.”

Classifieds

AUCTION ALERT

Online Auction Only - Major Midwest Steak Portioning & Further Processing-Complete Plant.

Lots Open for Bidding: Thursday, March 5th, 10:00 am CST. Lots will start Closing: Tuesday, March 10th, 100:00 am CST.

…

Auction

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Meat and Poultry Processing

The challenges of reducing sodium in meat products

Elizabeth Fuhrman

Salt contributes much to meat products — flavor, water-holding capacity and food safety. The top challenge for meat and poultry processors is that sodium comes primarily from the sodium chloride in brines, marinades and seasonings along with the leavening agents in batters and breadings and the sodium bicarbonate in bread crumbs.

Meat and Poultry Processing

‘Forming’ a higher value

Elizabeth Fuhrman

The fresh-meat forming process works best with quality raw materials, but equipment and process can overcome many raw-material flaws.

Food Safety

Steamed up for food safety?

Megan Pellegrini

What if the key to improving food safety in thermal processing — heating, cooking and smoking — is more water?

Sausage

HPP can help reduce E. coli in beef summer sausage

Macc Rigdon Alexander M. Stelzleni Harshavardhan Thippareddi

Traditional processing of summer sausage applies lower fermentation pH values (≤4.6) and higher thermal treatments after fermentation to meet U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) performance standards for E. coli O157:H7 lethality (5D process; decimal reduction dose).

The National Provisioner

July 2020

Check out the July 2020 edition of The National Provisioner: 2020 Sausage Report, Dr. Bass on the meat industry's resiliency, food safety and employee hygiene, bacteria prevention with hydrated surfaces and much more!

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Independent Processor

June 2020

Check out the June 2020 edition of Independent Processor: Tulare Meat Locker and the Cured Meats Competitions, Bilinski's Sausage takes on a new direction for an old brand, country ham, pandemic sales, AAMP and much more!

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