In keeping up with market demands, some unintended consequences that are becoming evident must be addressed for the health of our bird populations and industry alike, especially as it relates to leg health and bird mobility.
The American Meat Science Association (AMSA) 71st Reciprocal Meat Conference (RMC) hosted in Kansas City, Mo., this past June was a celebration of barbecue from the very beginning.
Average U.S. beef production during the 12 months through May was up 3.9 percent from the previous year and at its highest level in more than six years.
The bacon category, including refrigerated bacon and non-branded random weight bacon, recorded its highest dollar sales in five years for the 52 weeks ending July 15, according to Chicago-based IRI data of total U.S. multi-outlets.
Part of sustainability of food packaging is lightweight, more sustainable materials. The other part is keeping food fresh and protected throughout the supply chain, reducing food waste.
The greater demand by shoppers and merchandisers for meat and poultry in specific portion sizes creates operational challenges for animal producers and processors.
As more consumers and retailers look for protein portions that conform to their health and merchandising needs, processors face the task of efficiently creating exact size products from animals that are becoming bigger and more unwieldy.
Because there are different types of lubricants that a facility may use, it's key for plant and production managers to have an understanding of lubricant uses and the benefits of their implementation for product longevity and food safety.
No one thinks bacteriophages are the magic solution for all bacteria and foodborne diseases. But could they play a key role as another hurdle for pathogens?
'Tis the season to plan for holiday business with traditional meats, but shoppers also want cultural diversity, unique meal options and meal delivery systems.
Meat and poultry certainly are the stars of holiday meals, but younger consumers are putting their own spin on recipes, menu kits and meal delivery for new traditions.
Cattle supply is up and the beef processing industry is near capacity, which is certainly keeping processors busy. It also means facilities are using significantly more water, energy and sanitation chemistry.
When the voting ended in August 2018, the brand new CS Beef Processors plant in Kuna, Idaho, stood as the winner of The National Provisioner’s 2018 Plant of the Year award.