In the sports world, the ultimate short-term goal may be to win a championship; but every team owner’s dream would be to create a dynasty.

When a person walks into a grocery store and picks up a package of sliced deli meat, there would be two things that person would do: First, he or she would look at the expiration date, then that person would look at the overall appearance of the meat inside.

While some days it feels like summer will never get here, it is on its way and will be here shortly.

The OSU Thermal Processing of Ready-to-Eat (RTE) Meat Products short course will occur April 17-19, 2012, on the Ohio State University campus. The agenda for this three-day course is filled with a variety of topics related to all aspects of producing ready-to-eat meat products.

General differences exist between frozen meat products and many other frozen foods. The most obvious difference is the size of the product pieces, with most frozen meat products having larger masses. This results in longer freezing times and higher operating costs for many meat and poultry processors.

Solbar has launched two new advanced products to expand its line for meat and poultry applications.

Summer is over and school has started. Each year with the start of school there is a flurry of school related activities such, as band competitions and football games. These extracurricular activities always have a portion of their expenses for which they must generate funds.

Good hygiene practices with conveyors can keep meat products pathogen-free.

When government and industry were looking for a way to identify more rapidly the presence of the pathogenic Clostridium perfringens bacterium in food and water, Daniel Fung of Kansas State University realized he had a potential solution on his shelf.