Microbial stability and the safety of most foods is based on a combination of several factors (hurdles), which must not be overcome by the microorganisms present. Hurdles include h

What's New in Review New meat products have made their way onto store shelves and restaurant menus in recent months. Meat Marketing & Technology, with the aid of

by Bryan Salvage People fear what they don't understand, particularly when it comes to new and emerging technologies designed to improve food safety. If people d

Thorn Apple Valley acquires retail division from Doskocil Southfield, Mich.-based Thorn Apple Valley Inc. has gained access to the Wilson and Corn King brand names after acquiring

While Others Try to Go Forward, Bradley Retreats with Inspection Reform Measure by Gary Jay Kushner Just when it looks like consensus is growing

The Future It's coming, and it could be scary, but taking advantage of alliances, partnerships and technology could make it smoother for the meat industry by Ken K

The industry battles to convince this gender that meat products are healthy, tasty and easy to prepare by Larry Aylward, managing editor A man ma

'Remember the Alamo' With fears of inspection reform preoccupying small processors, AAMP brings its convention to San Antonio In a year that smal

Another word for rendering could be evaporation. For every pound of viscera that comes off a kill floor, there is 25 percent meat and bone meal, and 25 percent fat. The remaining 50 percent is wate

The door is open for suppliers to create new ways to help packers and processors decrease water usage, and find alternatives for sludge disposal By Larry Aylward, managing editor