The intensifying drive to achieve maximum quality, safety and convenience is adding more value to packaging By Bryan Salvage, editor Packaging, t

Wrap Up Packaging innovations present a world of opportunity for meat industry Basel, Switzerland-based Bell has its pasteurized, refrigerated Quick Meats line packaged in

Ray Pleva wants to prove that his healthy cherry-meat products-especially his 91 percent lean ground beef, Plevalean-can change the way people eat by Larry Aylward, managing editor

Industry Gears Up for Return to San Francisco for Western States Convention It's almost time for meat industry executives and officials to head back to San Franci

In December's Meat Marketing & Technology, a group of scientists stated their support for AMI's research into irradiation to help produce a safer supply of meat. The scientists also criticized the

Do Processors Compute? Computers allow for better control over slicing luncheon meat The manager of a supermarket deli operation had a problem. H

Responding in unison can influence process by David R. Stone Environmental regulations can be a big headache for renderers-particularly those that are bas

The water jet portioner, a computer technology that utilizes thousands of pounds of water pressure to cleanly cut product in seconds, has yet to flood the red meat industry as a champion of new pro

Scientists discuss determining optimum particle size for low-fat, pre-cooked ground beef patties In order to obtain optimum yield and textural properties, low-fat, pre-cooked beef

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 Marketing Intellig