Articles Tagged with ''AMI''

FSIS is proposing new requirements for labeling beef products that have been mechanically tenderized, including adding new cooking instructions, so that consumers can safely enjoy these products.

The American Meat Institute released a video tour of a pork slaughter plant hosted by leading animal welfare expert Temple Grandin, Ph.D.

Simply called “Meat,” the page is a place for the meat and poultry lovers of the world, the people for whom meat isn't just food on their plate. It's a way of life.

In its first-ever lab analysis of ground turkey products, Consumer Reports found potential disease-causing organisms in most of the samples it tested.

Ground beef and chicken pose the greatest likelihood of hospitalization, according to a new report by the Center for Science in the Public Interest.

“Attempts to link cardiovascular disease to a single compound that is found at safe levels in red meat oversimplifies this complex disease," AMI says.

The awards were presented at the American Meat Institute (AMIF) 2013 Conference on Worker Safety, Human Resources and the Environment.

Emily Sanders has joined the Institute as senior director of legislative affairs.

The new video details the facts about ground beef processing and speaks to the view held by some consumers that it’s safer to buy ground beef that is ground from a whole roast in store or at home than that which is ground from beef trimmings and packaged in a plant.

The meat and poultry were donated to the Second Harvest Food Bank of Middle Tennessee and the Isaiah 58 Outreach Ministry of Belmont Church by exhibitors at the Annual Meat Conference.