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Meat and Poultry Industry News

Meat Industry Hall of Fame inducts class of 2019 recipients

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Sam Gazdziak
Six new inductees added to MIHOF’s prestigious roster. …
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Expert Commentary

From the Editor’s Desk: A ‘convenience’ truth

Andy Hanacek, editor-in-chief, wants to know if you’re truly offering convenience items to the consumers you want to reach, or if you’re just offering products that fit the same old, …
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Plant Design/Management

How small numbers can have a big impact in spare parts management

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Phillip Slater
In most areas of management, the relative size of a number correlates with its relative impact on the business. …
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Meat and Poultry Processing

Freezing, chilling become hot topics in meat and poultry processing

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Richard Mitchell
Quickly freezing proteins during production leads to greater product quality and appearance and reductions in waste. Yet the inability of many processors to leverage the optimal technologies remains a major …
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Ingredients

Changes in burger patties

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Sam Gazdziak
The burger is going through some changes, as consumer trends are having an effect on the patty. There are patties for every type of consumer, from fresh to frozen, from …
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Sustainability

How to integrate renewable energy into your business

Kraig Westerbeek
From renewable natural gas infrastructure to improving zero-waste-to-landfill standard, find out how Smithfield Foods is in position to meet its goal to reduce greenhouse gas emissions 25% by 2025. …
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Plant Design/Management

Sanitary design in meat and poultry facilities

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Megan Pellegrini
Sanitation-design technology and streamlined equipment factor into food safety, but increased prioritization will hopefully lead to cleaner results. …