Articles Tagged with ''the meat industry''

Oklahoma State University, an institution steeped in agricultural history, has continued a tradition of excellence through the Meat Science Program, housed within the Department of Animal Science.

In this issue of Independent Processor, we are celebrating the 75th anniversary of two institutions in the meat industry.

Hams, bacon and bratwurst may not have been what made Milwaukee famous, but those meat products and plenty of others will be the focus of this year’s American Convention of Meat Processors & Suppliers Exhibition

Dr. Roger Merrill, Chief Medical Officer for Perdue Farms, was recognized as the 2014 Outstanding Public Health Leader for Wicomico County at a ceremony held April 8, 2014 at the Fritz Health Center in Salisbury, Md.

McDonald's Corp. announced results for the first quarter ended March 31, 2014

Purdue University is once again an exciting place to study meat science.

For three-quarters of a century, small processors have been gathering to talk shop, share information about their businesses or discuss the opportunities or challenges of the meat industry in general.

If almost 10 years of writing about the meat industry has done anything for me, it’s made me more immune to the common tactics used to turn people away from eating meat.

Growth of prepared foods in delis has kicked into overdrive during the past few years.

Atlanta is known for its hospitality and its changeable weather.