Meat and Poultry Processing Top Stories

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Head of innovation at Butterball discusses the company's new Cook from Frozen whole turkey.

Pack Expo International 2024 spanned 1.3 million square feet and brought together 2,700 exhibitors.

Differences in volatile composition highlight how aging methods and treatment characteristics influence the meat's volatile profile, resulting in distinct sensory characteristics for each aging type.

Processors must leverage employment-based immigration and domestic recruitment to manage labor shortages while embracing technological solutions. 

The industry can expect the agency will continue to use Public Health Alerts more frequently.

Meat needs to tap in to its ability to make eating occasions special to drive demand. 

The slaughterhouse ban on the ballot in Denver targets a single employee-owned business and would force 160 employees out of a company they own.

Community resource offers hands-on classes to consumers in whole-animal butchery, cookery, and charcuterie.

The US lamb industry is positioning lamb as a versatile and sustainable protein option.

Dietary Guidelines Advisory Committee suggests substituting animal-based proteins with plant-based proteins including peas, beans and lentils.