Meat and Poultry Processing Top Stories

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The demand for slaughterhouses is soaring, as producers are looking to reach new customers through direct marketing and farmers' markets.

At the point of sale, consumers often use the cherry-red color of beef as an indicator of wholesomeness and quality of the product. Meat discoloration, which mainly results from oxidative browning, leads to consumer rejection and huge economic loss for the beef industry.

On Oct. 19, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced it will undertake a new approach to regulating Salmonella in poultry. 

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.