USDA Skating on Slippery Slope With Adulteration Provision by Gary Jay Kushner Lawyers often talk about the slippery slope of the law-the dangers

Winners Exude Quality and Uniqueness Convenience also cited as a strong attribute of winning products On the following pages, Meat Marketing & T

But supermarkets need to improve in-store marketing, merchandising and product selection In part two of a three-part series, Meat Marketing & Technology presents the results of int

The process has intimidated food companies and consumers for years, but that could change by David R. Stone After many years of research and deve

Fast Times Quick, accurate detection of microorganisms is at forefront of raw materials analysis by Larry Aylward, managing editor

As ergonomic programs continue to strengthen their foothold in the meat industry, adjustable platforms continue to grow in importance. One of the main points of any ergonomic progr

A typical oven-cooking schedule for smoked meat products is a six-step process. The basic purpose of each step must be understood when developing or modifying a cooking schedule. W

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

It's Time For Espy To Go Ken Krizner, senior Editor "The American people are sick and tired of leaders who place personal comfort above public se

USDA reveals test to detect bacteria in five minutes In-plant trials on more than 1,800 beef, pork and poultry carcasses show that a new test can rapidly detect bacteria,