For those who handle deer and other wild game products, deer season can be the busiest time of the year.

Worker safety is a key element in an effective meat and poultry processing operation

The slicing quality of meat and poultry items can be a feature used to appeal to consumers.

This spring, a Cargill pork plant in Ottumwa, Iowa, accidently released 20,000 gallons of untreated wastewater (because of a control panel malfunction) into the Des Moines River until a backup pump began operating.

Rising input costs, disease outbreaks, trade restrictions and channel customer mandates have challenged the pork supply chain in recent years to work harder to remain profitable

Andy Hanacek, editor-in-chief, attended the dedication and groundbreaking ceremony for Ruiz Foods’ Florence, S.C., processing facility, July 15, 2014.

Several studies have shown consumer overall acceptability was more highly correlated with flavor ratings than tenderness or juiciness, regardless of tenderness variation.

The monitor is blank, except for the icons that tell me: “Start designing!” Reruns of this episode have been experienced by engineers, designers and operations personnel.

Last year, a new burger patty was introduced to foodservice operators that cooks in half the time of other burgers.

Cook and chill technologies affect products as small as individual airline entrees to 2,000-pound batches of meats for casino commissaries to luncheon meats for school and hospital commissaries.