In the last of a three-part series, allied industry sources urge packers, processors and retailers to focus more on the consumer by Barbara J. Mosacchio

Targeting Deli/Prepared Meats New diary will illuminate the supermarket's 'black hole' Another American meat industry mystery may unravel thanks

Former prof not ready for rocking chair By Bryan Salvage, editor Bob Rust, well-known professor of meat science and extension meat specialist at

More Bite to the Taste Natural casings provide more flavor, better moisture retention In New York city, a hot dog complete with onions, ketchup

Proper shackling starts with appropriate stunning. If the latter is a failure, the former will not be easy. "Stunning is one of the biggest challenges during the shackling procedur

Production pre-blend corrector procedures, coupled with multi-product formulation for purchasing, give superior control of raw material flows. They also result in superior finished product uniformi

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 Many elements come into play when analyzing what makes a particular meat company outstanding. Successful meat companies

A New Breed Attorney Michael R. Taylor sets a new course for FSIS based on science, not politics. For the meat industry, the question is: Can he deliver on a promise of science-bas

Taylor Speech Rocks AMI Despite industry's insistence for rule-making, FSIS' pathogen policy on raw ground beef has already begun by Bryan Salvage, editor