It is typical for American Meat Science Association's annual Reciprocal Meat Conference to cater to large audiences with a wide variety of interests. Its 72nd year was no different. An underlying theme to all the keynote addresses and sessions, however, was the attention on the consumer.
Recently, I had the opportunity to speak at a conference in Chicago that was hosted by the Sustainable Agriculture Initiative. We discussed resilient agriculture, how producers can re-orient their practices to mitigate damage to the environment and build a more sustainable future.
This article describes the process of utilizing a hazard analysis critical control point (HACCP) plan to identify, balance and mitigate key threats to animal wellness.
In "The Art of War," Sun Tzu admonishes us to know our enemy or be defeated by it. As a society, we have failed to heed that wisdom in our fight against foodborne illness.
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) has been relatively quiet the past few months in terms of new regulatory initiatives. There are, however, a few recent noteworthy developments.
Supermarket deli merchandisers seeking to bolster meat and poultry activity must break from tradition. With sales of bulk meats declining, it is imperative for retailers to liven up selections and branch out from emphasizing historically popular items in the bulk meat case, analysts say.
The latest wastewater treatment technology doesn't always apply to smaller plants. How are poultry and beef facilities adjusting old formats to new treatment choices?
Last fall, robotic cattle drivers were born out of a partnership with Cargill and Colorado State University's Temple Grandin, professor of animal science.
For two decades, sustainable packaging has been on a roller coaster ride characterized by some electrifying, albeit brief, highs generally followed by lengthy and sobering lows.
For responsible water use, Marel Poultry offers solid practical solutions. One clear example of this is the Mazzraty poultry processing plant in Qatar, equipped with a well-thought-out water management system.
Today's heightened occurrence of food allergies and intolerances are difficult to ignore. Approximately 15 million people in the U.S. have a food allergy — representing a greater number than the entire populations of New York City, Los Angeles and Chicago combined.
No two years in farming are alike or free of drama; however, this may be one of the craziest years we've seen in a long time because of all the variables in play.