Meat and Poultry Processing

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Which meat processor brought the top dog to the American Cured Meat Championships?

More than ever, hands-on training is key for food and worker safety, but training programs are also being updated and reinforced online, as well.

Dr. Terry Houser of Kansas State University discusses the American Cured Meat Championships and why they are a highlight of the AAMP Convention.

As more consumers and retailers look for protein portions that conform to their health and merchandising needs, processors face the task of efficiently creating exact size products from animals that are becoming bigger and more unwieldy.

Because there are different types of lubricants that a facility may use, it's key for plant and production managers to have an understanding of lubricant uses and the benefits of their implementation for product longevity and food safety.

In keeping up with market demands, some unintended consequences that are becoming evident must be addressed for the health of our bird populations and industry alike, especially as it relates to leg health and bird mobility.

The American Meat Science Association (AMSA) 71st Reciprocal Meat Conference (RMC) hosted in Kansas City, Mo., this past June was a celebration of barbecue from the very beginning.

In this video interview, Jorge Izquierdo of PMMI discusses the use of automation and robotics and in meat and poultry processing, including developments PMMI has seen in the last year and the transition to a digital setup.