Meat and Poultry Processing

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Labels on meat and poultry can be considered legal documents, since inaccuracies, misrepresentations and intentionally misleading labels are legally accountable by the processor.

Membrane filtration is moving beyond its traditional role as a wastewater treatment tool across the meat, poultry and seafood industries, as processors look to recover value from underutilized streams while reducing water, energy and raw material consumption.

RMC 2026 will convene leaders from across the meat and animal protein sectors for a forward-looking program focused on innovation, resilience, and navigating rapid change across the global protein landscape. 

Consumer trust and innovation intersect as global research reveals strong acceptance of PRRS-resistant pigs. Learn how gene editing, animal welfare, and reduced antibiotic use are shaping the future of pork production worldwide.

Emphasis on machine reliability and increasing output remain key motivators for processors' new equipment purchases.

University of Wisconsin – Madison takes a comprehensive approach to old world meat products, blends classroom discussion and interactive manufacturing demonstrations in the Meat Science & Animal Biologics Discovery USDA pilot plant.

Reaching 3 million man-hours without a lost time incident reflects the Georgia facilities' consistent adherence to safety protocols, ongoing training programs and proactive hazard prevention.

Student-run retail space within the new meat processing laboratory will be renamed as the American Foods Group Meat Market at Mizzou, following a gift from The Rosen Family Foundation.

The 12,750-square-foot meat science facility includes a fabrication room, further-processing room, two pass-through smokehouses, a product packaging area, storefront, integrated test kitchen and more.

Eagle’s enhanced dual-energy technology improves material discrimination by analyzing multiple energy levels simultaneously.