Meat and Poultry Processing Top Stories

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Every year at this time, I pore over the CDC reports on foodborne outbreaks, FDA and FSIS recalls, death certificates from the CDC database, and more, looking for trends to see where we have been over the last 12 months and try to get a glimmer of where we are headed.

When I wrote this column last year, I had certainly hoped the difficult situation brought on to all of us from the COVID-19 pandemic would be long behind us. As we all know, we’re not quite there yet.

COVID-19 continues to disrupt expected patterns in the meat and poultry industry.

Guest editorial by Paul H. Aloe, partner at Kudman Trachten Aloe Posner LLP.

Research shows consumers are looking for environmentally friendly packaging. However, they also are used to seeing a specific type of packaging for their portioned fresh meat and poultry, says Eva Almenar, a professor in the School of Packaging at Michigan State University, in East Lansing.  

Binders and emulsifiers are essential for enhancing taste, appearance, and stability in meat products, but finding the right combination can be tricky.

Getting employees to properly wear and handle protective gear in meat and poultry processing facilities is no simple task.

What do chatbots, self-driving cars, and predictive maintenance have in common? 

Even with reduced holiday gatherings, consumers still are splurging on center-of-the-plate proteins.

In 1987, the Meat Science Research Laboratory, Agricultural Research Service of the United States Department of Agriculture, prepared an Israel — United States Binational Industrial Research and Development (BIRD) Foundation funding request to reduce the presence of pathogenic bacteria such as Salmonella on poultry and to more readily remove feathers during processing.