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, editor Who is responsible for educating consumers-particularly children-about proper nutrition and the importance of meat in a well-balanced die

Dry sausage makers take action to reduce risk of contamination Representatives of the dry sausage industry have agreed to re-examine their standards for processin

FSIS Again Tries to Placate All Sides In Mechanical Separation Controversy by Gary Jay Kushner Since at least the 1970s, regulation of the compos

The image of the frankfurter-a proud symbol of American heritage-may be in dire straits. But the meat industry vows to fight for the wiener's reputation by Larry Aylward, managing

At the Top of the Shopping List by Ken Krizner, senior editor Judi Petersen doesn't step foot into a grocery store without her shopping list. And

Skip Lott's bachelor's gruel has landed him in the meat industry as owner of Montibella Sausage Co., manufacturer of gourmet, potato-based, low-fat sausages Contra Costa Times

Niche marketing a key element to Jensen Meat Co.'s success Jensen Meat Co. processes almost 500,000 pounds of product a week. by Bryan Salvage, editor

Producers use Super Bowl to kick off new marketing plan by Bryan Salvage, editor The Chinese calendar calls 1995 the "Year of the Pig." American

New survey shows meat consumption is on target as recommended by USDA by Bryan Salvage, editor Don't blame Americans' nutritional woes on excessi