Whole-muscle products are employing new cuts, which introduce consumers to unique flavors and textures; however, consumers may view these new products as being unsafe, instead of just different.

In this video interview, former Butterball COO Joe Nalley discusses how companies have used vertical integration to become more efficient and what drives efforts toward efficiency.

Process Expo, North America’s largest food processing event, produced by the Food Processing Suppliers Association (FPSA), will offer more than 15,000 industry professionals the opportunity to see thousands of products and services from 600 exhibiting companies.

Poultry processing facilities in the U.S. are beginning to shift to automation, while globally lamb processing is increasing use of robotics.

When Sierra Meat and Seafood recently went looking for new grinding equipment, the company needed it to be easy to operate and very reliable.

Processors are experimenting with new slicing and sanitizing innovations that rely on water — along with 3D scanning, sensors and increased automation.

The top meat companies in the Show-Me State certainly showed off their best products at this year’s Missouri Association of Meat Processors Annual Convention.

The concept of the invisible hand could be applied to almost any modern item but in this context let’s think about spare parts.

Genetic selection, nutrition, stocking density, well-being, social interactions between birds and many other factors play a role in the production processes of poultry operations; however, the forgotten hero in the mix is feathers and their importance in the production process.

An objective of the present study was to quantify the effects of varying levels of reduced-fat modified distillers grains with solubles (RFMDGS) on carcass characteristics and fresh and processed meat quality.