Identifying Critical Control Points Key to Proper Bacon Processing The following are some guidelines finalized several years ago by a bacon processing task force as a guide to cont

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

by Bryan Salvage ,editor In the past, meat producers, packers and processors have been in concert on one overlying issue-they all want to ensure the continuing prosperity of their

by Ken Krizner, managing editor In September 1986, Ronald Reagan was president, Bill Clinton was a little-known governor from Arkansas and negotiations on the Uruguay Round of the

by Ken Krizner, managing editor As part of its efforts to transform meat and poultry inspection from visual-based to science-based, USDA has launched 30 initiatives under the auspi

Gary Jay Kushner After several years of negotiating-and an emotional roller coaster ride for free-trade proponents-agreements have been reached that will open important internation

Processors say policy muddies issues of cattle cleanliness and production by James E. Guyette As stepped-up enforcement of strict USDA zero-toler

Hog processors having problems dehairing hogs may find that it is the scalding-not the machinery-that is the problem. An operations manager for a hog dehairing machinery manufactur

by Bruce Armstrong Spices play a key role in creating a truly satisfying sausage product for today's sophisticated and discriminating consumers. But many sausage p

by Bryan Salvage, editorIt's no secret. Europeans take opera (which I hate) and sausage (which I love) very seriously. Well, at least most of them do.At this point, you are probably a