All in good taste Creating a more flavorful product requires the right seasonings and the right equipment Sam Gazdziak October 3, 2014 No Comments Tanks to the hard work being done by meat processors and flavor companies, consumers don’t have to tolerate bland, tasteless meat for dinner; likewise, they don’t have to run the risk of overspicing something to the point that it is inedible. Read More
Prospering from deer and game seasons Adding on new business while continuing existing operations can be a challenge. Elizabeth Fuhrman October 3, 2014 No Comments For those who handle deer and other wild game products, deer season can be the busiest time of the year.Read More
Protein Problem Solver Protein Problem Solver: Detection, grading systems help produce superior boneless poultry June 14, 2014 No Comments Boscher Volailles is a French poultry slaughtering and deboning plant built in 2008, that is part of the Glon group.Read More
Automation evolution Companies that don’t embrace the infiltration of automated technology into the meat and poultry industry simply will not advance. Dr. John E. Johnson January 10, 2014 No Comments We are experiencing challenging, exciting and sometimes frustrating times in the food industry.Read More
U of I educates with a team effort December 5, 2013 No Comments The Meat Sciences program in the Department of Animal Sciences at the University of Illinois is a program broad in scope, but collaborative in nature.Read More