A hearty breakfast featuring smoked sausage is a winter time favorite. However, don’t think of smoked sausage as only a breakfast item, as it is also an excellent entrée for

Meat, poultry, seafood and prepared foods processors are increasingly faced with the growing challenge of protecting water resources, regardless of rural or urban locations. While water conservation and wastewater pretreatment have been the primary drivers, managing stormwater is more and more a key component of any water resource management strategy.

After all the work it takes to create the perfect roast beef or turkey breast, it would be a shame to have the product damaged at the slicing stage. For that reason, companies that feature sliced products put a great deal of importance on slicing equipment.

There is a very wise saying that goes “If you want to be successful, make your boss look good.” The phrase translates very well into “If you want to be

Many years ago our quality assurance team was working with one of our customer’s food safety experts when we ran into a challenge. We had learned about a potential food

Injection and marination are intended to add solutions to meat to affect product color, texture, flavor, plus protein and water-binding abilities. Even and consistent distribution of these solutions throughout whole-muscle product should be the ultimate goal, and injection can maximize the uniformity of the solution distribution.

Energy efficiency is the first thing to come to mind when discussing facility lighting challenges, but what are some of the other issues protein (or food) processors face when choosing lighting solutions for their processing areas?

Consumers are showing an increased interest in Old World-style meat products; products that have an “old fashioned” or “homemade” look. Small meat processors are well suited to produce Old World

I recently attended a conference on controlling E. coli O157:H7 in beef, hosted by NAMP (North American Meat Processors). The conference was a unique opportunity for regulators, food scientists and

Starting late winter and early spring of each year there are state and regional cured meat competitions held around the country. These competitions lead to what many processors consider to