Items Tagged with 'further processing of meat and poultry'

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.

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

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

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

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.