1995 International Congress of Meat Science and Technology A week's worth of meat marketing and science sessions cover a smorgasbord of issues More than 1,400 meat scientis

A Matter of Economics By Ken Krizner, Sr. Editor For six consecutive years, from 1980 to 1985, the meat industry had the highest injury rate of any industry in the United S

A proper environment makes a big bottom-line difference In the harsh atmosphere of a slaughtering plant, perhaps no job is more important than stunning cattle as they enter the sla

By Erwin Waters The final internal temperature of a meat product, whether it be a sausage, ham or any processed meat, will determine the cooking loss, shelf life and the palatabili

-- Black Oaks Gourmet Foods, Dresden, Tenn., offers Black Oaks Gourmet Sauce Beefsteak, made from all-natural ingredients, including lean, Choice beef marinated in a gourmet cooking sauce. Each 1-o

by Bryan Salvage,editor The National Live Stock and Meat Board is expected to consolidate with the National Cattlemen's Association to create the new National Cattlemen's Beef Asso

Knowlton retires as Hormel chairman Richard Knowlton, who served as chairman of the board for Austin, Minn.-based Hormel Foods Corp. for nearly 15 years, has retired. He is succeed

by Gary Jay Kushner If the Office of Management and Budget ever gives the go-ahead, FSIS will begin a process that should enable the development and marketing of a wider variety of

Their objective is simple: Bring about an end to the meat industry. by Ken Krizner, senior editor John Cummins Jr. couldn't understand why an animal rights group w

The National Live Stock and Meat Board will soon cease to exist as we know it today. The National Live Stock and Meat Board is expected to consolidate with the National Ca