Meat and Poultry Processing

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Ready-to-eat, protein bowls and pre-made entrees continue to be popular. Have food safety regulations kept up?

Olympia Provisions handles its success with the help of the Oregon Manufacturing Extension Partnership.

In this video interview, Jorge Izquierdo of PMMI talks about the advancements being made in machine learning and artificial intelligence (AI), and how those technologies might infiltrate the industry.

The biggest factor that affects the ability of meat and poultry to be formed is the initial quality of the meat.

The Animal Agriculture Alliance hosted its annual Stakeholders Summit in Kanas City, Mo., earlier this summer.

Today's heightened occurrence of food allergies and intolerances are difficult to ignore. Approximately 15 million people in the U.S. have a food allergy — representing a greater number than the entire populations of New York City, Los Angeles and Chicago combined.

The greatest challenge whole-muscle product processors face daily is the natural size and shape variation inherent in any whole-muscle product and process.

Meat and poultry plants are becoming increasingly safer environments for workers in all positions.

Salty and moist products, including meats, can conduct electricity that will affect the metal detector in the same way as a metal contaminant. "Product effect" is the term used to describe instances in which a product's characteristics affect the metal detector in the same way as a metal contaminant.

In recent years, our annual Top 100 Processors Report was littered with constant references to record sales, best years ever and rosy outlooks for the future. That has, at least temporarily, come to a halt in the 2019 edition, as processors are realizing they face slower sales and looming problems.