Meat and Poultry Processing Top Stories

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The impact of storage temperature on water holding has been studied for several decades, and previous research has indicated that storage temperature can impact beef color stability and water capacity ultimately impacting product yield and consumer appeal (Hertog-Meischke et al., 1998; Jeremiah and Gibson, 2001). 

U.S. Rep. Rosa DeLauro, D-Conn., recently reintroduced the Expanded Food Safety Investigation Act. 

The word “recall’ in reference to meat or poultry products might lead to the presumption that the incident involved presence of a foodborne pathogen. 

Tom Eickman is a third-generation worker at Eickman’s Processing Co. Both Eickman and his father began working for the family business when they were 14 years old.

Two educational sessions tackle current issues in food safety, Section 204 of the FDA Food Safety Modernization Act.

CHARLESTON, S.C. — The American Association of Meat Processors picked a hot one for the return of its annual convention to Charleston after 10 years — especially for a crowd that spends a fair amount of time in meat lockers.

Survey suggests that 37% of consumers say they are worse off versus 17% who report doing financially better. 

She discusses old business practices that are getting left behind, the correlation between high workplace standards and product innovation, and more.

With the high risk associated with foodborne illness and meat products, processors may find themselves using more time and resources on sanitation practices than necessary,

Vital Blend product combines grass-fed beef and organ meats.