The impact of storage temperature on water holding has been studied for several decades, and previous research has indicated that storage temperature can impact beef color stability and water capacity ultimately impacting product yield and consumer appeal (Hertog-Meischke et al., 1998; Jeremiah and Gibson, 2001). 

The Master Meat Crafter Program is a first-of-its-kind meat industry training program offered by the University of Wisconsin Meat Science program.

Moxa Remote Connect secure remote access gateways enable easy and secure remote diagnostics, maintenance, and troubleshooting, regardless of the location or time zone.

There are 29 categories in the ACMC, with different categories for bacon, sausage, meat sticks, hams, jerky and specialty products.

The word “recall’ in reference to meat or poultry products might lead to the presumption that the incident involved presence of a foodborne pathogen. 

Tom Eickman is a third-generation worker at Eickman’s Processing Co. Both Eickman and his father began working for the family business when they were 14 years old.

The expansion of membership-based retailing in Southeast Asia has reached the Philippines, creating new opportunities to introduce high-quality U.S. beef to consumers.

Partnership between USDA and attorneys general in 31 states and the District of Columbia aims to enhance competition in meat and poultry processing and other markets.

Company garners Best Place for Working Parents Innovator award.

The goal of the project was to determine the effects of variable intensity lighting and natural lighting programs on behavior, gait score and stress hormone.