A Southwest Meat Association leader shares how processors can positively influence safe food handling practices for consumers.

USDA efforts to address market consolidation and food security could hold food safety implications.

People are suffering from a lack of empathy, and you and your staff may bear the brunt of it someday.

Dr. Dilger of the University of Illinois joins hosts Drs. Francisco Najar-Villarreal and Phil Bass in a wide-ranging discussion. In this episode, they cover everything from pork quality to cultivated meat to scholarly journals and local agriculture.

MeatsPad hosts Francisco Najar-Villarreal and Dr. Phil Bass talk with Noah Hall of UltraSource LLC.

A product’s packaging and labeling contribute significantly to a product’s success or failure. Frequently small and medium-sized meat processors pay a lot of attention to the ingredients used in a product and the way the product is manufactured and fail to pay enough attention to how the product is packaged and labeled. 

Maximizing yield in the processing of meat and poultry is crucial for boosting operator revenues. While such factors as the amount of external carcass fat, carcass muscularity and aging all affect yield, mastering superior cutting equipment and techniques is crucial for getting the most product from an animal, analysts say.

Connective tissue sheaths serve as the scaffolds in skeletal muscle, and they allow for the growth and development of muscle tissue. However, these connective tissues also cause the “background toughness” in meat.