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.

A conversation with Loni Woolley, AMSA student board president

Annual pork production has made meager gains for much of the last two years.

Campylobacter is one of the most common bacterial causes of gastrointestinal infection in the United States.

A conversation with Mary Pat Anders of Midan Marketing

Ordinarily, reports of strong sales, or even record high sales, would be a cause for celebration.

The lunch menu is changing — whether at restaurants, work or schools — due to a recovering economy, high protein prices, increased focus on ethnic cuisine or health.

Purdue University is once again an exciting place to study meat science.

For three-quarters of a century, small processors have been gathering to talk shop, share information about their businesses or discuss the opportunities or challenges of the meat industry in general.

Growth of prepared foods in delis has kicked into overdrive during the past few years.