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On July 3, 2017, the Food Safety and Inspection Service (FSIS) issued FSIS Directive 8140.1 (Revision 1), “Notice of Receipt of Adulterated or Misbranded Product.”

The term muscle myopathy is used to describe conditions associated with muscle weakness or changes in muscle mass in meat production. Fast growth rate is one of the many factors related to muscle myopathies in a multitude of farm production species.

Published in November 2015, the FSVP Rule requires importers to verify the food they import into the U.S. meets the same public health standard as food produced domestically, is not adulterated and is not misbranded with respect to allergen labeling.

If you have a meat market, fill it with locally made goods instead of commercial items. Shopping trips to your store may become a little more special when customers can get some locally produced bread, pies or juice along with your sausages or ham.

A continuing economic recovery and lower prices meant good news for the meat industry as consumers bought more and better meats without worrying about prices, according to the 2017 Power of Meat Study.

Proper flow, effective movement and efficient processing — those are the keys to meat plant and fabrication room design.

Last year, I had the chance to attend the IFFA Show in Frankfurt, Germany, for the first time. Along with being overwhelmed by the size and scope of the show itself, I had the chance to explore the neighborhood around the fairgrounds in Frankfurt.