All in good taste

Creating a more flavorful product requires the right seasonings and the right equipment

October 3, 2014

Tanks to the hard work being done by meat processors and flavor companies, consumers don’t have to tolerate bland, tasteless meat for dinner; likewise, they don’t have to run the risk of overspicing something to the point that it is inedible.

Prospering from deer and game seasons

Adding on new business while continuing existing operations can be a challenge.

Elizabeth Fuhrman

October 3, 2014

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For those who handle deer and other wild game products, deer season can be the busiest time of the year.

marel sensor X, Boscher Volailles slaughter and deboning

Protein Problem Solver

Protein Problem Solver: Detection, grading systems help produce superior boneless poultry

June 14, 2014

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Boscher Volailles is a French poultry slaughtering and deboning plant built in 2008, that is part of the Glon group.

Automation evolution

Companies that don’t embrace the infiltration of automated technology into the meat and poultry industry simply will not advance.

Dr. John E. Johnson

January 10, 2014

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We are experiencing challenging, exciting and sometimes frustrating times in the food industry.

U of I educates with a team effort

December 5, 2013

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The Meat Sciences program in the Department of Animal Sciences at the University of Illinois is a program broad in scope, but collaborative in nature.

The National Provisioner

April 2021

Check out the April 2021 edition of The National Processor, featuring Bell & Evans' initiative to ensure growth in organic chicken, portion control trends, spare parts know-how, slicing, sanitation and much more!

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Independent Processor

April 2021

Check out the April 2021 edition of Independent Processor, featuring meat science education at the University of Wisconsin-Madison, ever changing regulations for small processors, moving beyond traditional peppers and spices, butcher tools and how to safely use them and much more!

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