Meat and Poultry Processing Top Stories

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When it comes to pathogen control in raw beef products, a lot has changed over the past 20 years. 

Inboden’s Gourmet Meats & Specialty Foods combines modern-day processing methods with the charm of an old-world market.

The meat industry managed a successful 2021 in spite of the issues that will remain problematic in the New Year.

When consumers and students ask questions about the realities of chicken farming, Perdue Farms invites them to educate themselves on group tours at their new Poultry Learning Center facilities on active family farms in its network.

On Thanksgiving, many consumers like to think of their turkey as coming straight from the farm. But the reality is more complicated – or automated.

With consumers shifting toward clean-label products, consumers also want fewer ingredients on the label. 

Is it necessary for non-meat protein products to taste like meat products? Stacie Waters, owner, and chief executive officer of Bilinski Sausage Co., in Cohoes, N.Y., says her company thought a lot about this question during the process of developing High Peaks Plant-Based Sausages. 

Pork processors will have to find solutions to the labor issue in order to meet demand.

Toxoplasma gondii is an extremely serious parasite that is a leading cause of hospitalizations (fourth leading) and death (second only to Salmonella) from foodborne sources in the United States. 

What if you had a resource to connect you to the top meat scientists researching areas that impact meat production worldwide? What if you could preview the work they do? What if it was freely accessible? What if you could see how others are using the scientific information published in a journal?