Meat and Poultry Processing - Articles - Page 158

North American Meat Institute creates industry-wide food safety equipment design principles

July 12, 2021

The North American Meat Institute released new industry-wide “Food Safety Equipment Design Principles” for all equipment used in meat and poultry establishments to address food safety hazards.

USDA invests $55.2 million in grants to increase capacity and expand access in meat and poultry inspection operations

Industry News

June 23, 2021

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The new program is funded by the Consolidated Appropriations Act of 2021.

Podcast | MeatsPad

MeatsPad Podcast episode 29: Dr. Dale Woerner

June 10, 2021

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Hosts Drs. Francisco Najar & Phil Bass speak with Dr. Dale Woerner of Texas Tech University. Dr. Woerner and two of his graduate students join the podcast to discuss their work in beef research. The beef industry has been active in researching genetics, but the dairy cattle industry also has its share of issues that can hopefully be resolved by cross-breeding. Listen to hear more about the Texas Tech research can benefit both the beef and dairy industry.

Contradictions in the casings market

Chip Bolton

June 8, 2021

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Sausage sales are growing, but is maintaining the status quo more important than innovation?

USDA directs pork line speeds to slow down effective June 30, 2021

Industry News

May 31, 2021

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Decision comes after federal judge vacates portion of “New Swine Slaughter Inspection System.”

Podcast | MeatsPad

MeatsPad podcast Episode 27: Dr. Bucky Gwartney

May 24, 2021

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There is much more to the USDA than just inspection.

Strengthening local processing

Sam Gazdziak

May 20, 2021

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The COVID pandemic showed weaknesses in the meat supply chain, and new legislation seeks to address them.

Podcast | MeatsPad

MeatsPad Podcast Episode 26: Dr. Anna Dilger

May 6, 2021

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Dr. Dilger of the University of Illinois joins hosts Drs. Francisco Najar-Villarreal and Phil Bass in a wide-ranging discussion. In this episode, they cover everything from pork quality to cultivated meat to scholarly journals and local agriculture.