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Home » Topics » Special Reports

Special Reports
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Kari Underly, Range Meat Academy

Reviving the art of butchery

As consumer tastes change, the role of the butcher is taking on greater importance.
Sam Gazdziak
June 17, 2019
No Comments
The butcher is a valued profession once more, and there is an opportunity for the trade to grow once more.
Read More
Oklahoma State University Meat Science Program
Higher Education

Oklahoma State University

June 12, 2019
No Comments
Oklahoma State University Meat Science Program is recognized for outstanding undergraduate instruction, applied and basic meat color and packaging research, along with an excellent meat judging program.
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Lineup of Airplanes
Special Report | Top 100 Processors

2019 Top 100 meat and poultry processors: Holding pattern

After several years of record sales and optimism, meat and poultry processors featured in our annual Top 100 Processors Report display a more cautious outlook for the industry.
Sam Gazdziak
May 20, 2019
No Comments
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.
Read More
College Campus
Higher Education

A new chapter of meat science begins at Colorado State University

April 30, 2019
No Comments
While tradition runs deep at Colorado State University, founded in 1870 as Colorado's land grant institution, innovation is a constant driving force throughout the College of Agricultural Sciences.
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Andrzej Skiba, President and Co-Founder of Skiba Meat Company
Special Report | Mission to Poland

Mission to Poland: Part Two

The tour and lessons about the European meat industry continues for Independent Processor editor Sam Gazdziak.
Sam Gazdziak
April 26, 2019
No Comments
When not participating in seminars on European exports and North American consumer trends, the guests of the Union of Producers and Employers of Meat Industry (UPEMI) were able to walk around Warsaw.
Read More
Hands Tied Together with Rope
2019 Food Safety Report | Consultants Corner

2019 Food Safety Report: Outbreak of incompetence

How the nation's foodborne-illness investigations system is broken, jeopardizing the health and safety of consumers and the industry.
Andrew Lorenz
March 13, 2019
No Comments
The variability in capabilities at the state and local levels often results in botched investigations and turf battles, and sometimes there isn't any prevention of illness or reduction in the number of people who become ill or die.
Read More
Workers in Food Safety Apparel
2019 Food Safety Report | Food Safety Culture

Overcoming the human element of food safety

Dr. John E. Johnson
March 12, 2019
No Comments
This article will focus on the human element of food safety, which presents the most vulnerability to food safety. There are five steps that can be implemented to educate, train and reinforce food safety.
Read More
Crowd at Food Safety Summit
2019 Food Safety Report | Food Safety Summit

Michael Taylor to headline deep Food Safety Summit speaker roster

Food Safety Summit offers four days of education sessions addressing current and emerging issues in the world of food safety.
March 11, 2019
No Comments
The Food Safety Summit, the premiere event for food safety professionals, has announced a dynamic education program for its 21st annual conference and trade show taking place May 6-9 at the Donald E. Stephens Convention Center in Rosemont, Ill.
Read More
Microbiology Laboratory Guidebook
2019 Food Safety Report | Supplier's Perspective

Understanding changes to FSIS Microbiology Laboratory Guidebook

Raj Rajagopal
March 8, 2019
No Comments
Recently, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) revised its Microbiology Laboratory Guidebook (MLG) for certain foodborne pathogens.
Read More
High-pressure Processing (HPP)
2019 Food Safety Report | High-Pressure Processing

High-pressure processing: outsourcing vs. in house

Mark A. Duffy
March 7, 2019
No Comments
High-pressure processing (HPP) is fast becoming the preferred food safety method for many producers, allowing retailers to stock refrigerated foods and beverages that are safe, high quality, clean and taste great.
Read More
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