Meat and Poultry Processing Topic | The National Provisioner

Meat Science Review

Ruminal bypass arginine and beef product discoloration

Supplementing beef steers with ruminal bypass arginine improves oxidative stability of aged beef loins.

Jacob Tuell Hyun-Wook Kim Juliana Guedes Jin-Kyu Seo Jon Schoonmaker Yuan H. Brad Kim PhD

December 3, 2018

Postmortem aging is well known to improve eating quality characteristics, such as tenderness, juiciness and flavor; however, extended aging periods have been demonstrated to lower oxidative stability of beef muscles, resulting in discoloration and possible rancidity.

Processing Tech

Challenges of meatless, meatlike products

Lynn Knipe

November 23, 2018

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There is a lot of attention being given to the topic of alternative protein — "meatlike" products — which is causing concern among some people involved in the traditional production of meat.

Processing Tech

Advancements in conveyors and belting offer improved sanitation, extended reliability

Elizabeth Fuhrman

November 20, 2018

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Advancements are occurring with conveyors and belting for processors aiding in sanitation and longevity of the systems.

Spare Parts Know-How

Spare parts inventory: The forgotten investment?

Phillip Slater

November 15, 2018

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Inventory management is one of the most important management disciplines in every company that holds inventory. Inventory can provide the capability to meet a customer need, repair a broken machine, assemble products for sale or just keep production going.

Protein Problem Solver

Increasing the packaging speed of raw bacon lines

November 7, 2018

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To capitalize on the increasing demand for raw bacon used in the food service and retail industries, meat processors are increasingly turning to high-speed packaging solutions that include dedicated interleavers and card dispensers that maximize throughput.

2018 American Cured Meat Championships

2018 ACMC: BBQ Sausage (Specialty Class)

Interview with Dr. Dustin Boler of the University of Illinois

November 1, 2018

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This year's specialty class was a nod to the host city for the American Cured Meat Championships: the BBQ haven of Kansas City.

2018 American Cured Meat Championships

2018 ACMC: Smoked Turkey Class

Interview with Dr. Liz Boyle of Kansas State University

October 30, 2018

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We're talking turkey—smoked turkey—in this tough class at the American Cured Meat Championships.

Five important reasons why you must weigh livestock regularly

Kevin Hill

October 30, 2018

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Here are 5 reasons how regular livestock weighing can benefit the small producers and processors alike.

State of the Industry 2018

State of the Meat & Poultry Industry Workforce 2018

Baiting the employment hook: Long-term labor issues won't be resolved without processors improving their tactics to attract and retain workers.

Christine McCracken

October 26, 2018

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In this highly competitive environment, traditional strategies such as raising wages have been minimally effective, forcing meat and poultry processing companies to look for creative approaches to recruit and retain workers.