Every meat processing plant is different, but there are some similarities, such as the sight of white-frocked employees busily working or moving between tasks. Colored hardhats usually differentiate the

  The great fear of any meat company would be the realization that contaminated products have reached the marketplace. It could be bacteria such as E. coli or Listeria or

In August, 2008, the Food Safety and Inspection Service (FSIS) conducted its third survey to determine how many slaughter and processing plants have

  All around the country, hunters are getting ready and deer are getting nervous. Fall brings deer-hunting season, and thousands of hunters will be looking for their latest trophies, not

  It could take a lifetime of hard work and long hours to bring up a business, but when disaster strikes, a few minutes might be all that’s needed to

  It may seem unfair that taste and product quality aren’t always the keys to the success or failure of a product, but that’s often the case. In a crowded

By Joe CordrayThere is an old adage, you have to please the eyes first, that reminds us of the importance of color in cured meat products. It is highly desirable