Check out the March 2018 issue of The National Provisioner, featuring an interview with GRSB president Nicole Johnson-Hoffman, the 2018 Burger Report, and much more.
Dropped crops range in severity from a barely noticeable bump, to an obvious, pendulous crop that hangs down off the front of the bird. The pendulous crop can cause meat quality issues and poses severe threat to bird health.
The U.S. Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA) recently entered into a formal agreement relative to cooperation and coordination. So, what does this mean for the meat and poultry industry?
On Feb. 1, the Food Safety and Inspection Service (FSIS or agency) published in the Federal Register a proposed rule that outlines the intent of the agency to modernize swine slaughter inspection.
On June 24-27, meat scientists from across the country will gather in Kansas City, Mo., where they will be hosted by Smithfield Foods and other local AMSA members from at the 71st RMC.
If you ever find yourself wondering where the next generation of leaders is coming from for our industry, I urge you to spend just one day at the National FFA Convention (this year, in Indianapolis, Oct. 24-27).
Nicole Johnson-Hoffman begins her first term as president of the Global Roundtable for Sustainable Beef, placing an emphasis on inclusion of many diverse voices focused on continuous improvement of the global beef value chain.
Andy Hanacek, editor-in-chief of The National Provisioner, sat down with Nicole Johnson-Hoffman to discuss the Global Roundtable for Sustainable Beef (GRSB) and its mission, as well as her goals for the group and its members moving forward.
It may come as little surprise to those in the meat and poultry industries, but barbecue, and everything that goes with it, is hot right now, with no signs of cooling off.
Uncovering the best ways to cut water and energy use in meat and poultry plants is akin to solving a puzzle. While obvious measures alone can lead to big paybacks, it takes patience and creativity for operators to uncover all possible sources of waste and the best strategies for optimal gains.
In the past, fat analysis during the mixing and blending process was determined by a "butcher's eye." Procedures have certainly progressed since then, with producers using X-ray and infrared scanners, and now dual-energy X-ray technology.
The unrelenting demands for lower packaging costs together with some anticipated improvements in interleaving materials might drive the future of this format, adding value to the supply chain not generally expected from this source.
Burgers are still very popular at restaurants, just not quite as popular. Instead, consumers are experimenting more with making quality hamburgers at home, revealing that foodservice has some work to do with adding interesting options back on the menu.
With meat and poultry producers and supermarket meat department operators determined to protect proteins from pathogens and other contaminants, garment suppliers look to develop more effective designs.