Meat/Poultry

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In the manufacturing of meat products, starter cultures are still used for technological reasons but are also are protective by inhibiting spoilage and pathogenic bacteria.  

The State University College of Agriculture and Technology in Cobleskill, NY, offers curricula in every facet of food production.

Edible films potentially could be developed that contain antimicrobially encapsulated nanoparticles for improving the safety of meat.

A review of the state of lean finely textured beef.  

Food safety policy of the European Commission is aimed at ensuring high levels of consumer interest and health protection.

This article focuses on a proposal by the U.S. Department of Agriculture (USDA) to generically approved” labels for meat and poultry products that would more closely align USDA oversight of the labeling of meat and poultry products with its current goals, priorities and resources. Read more for what this may mean for meat producers.

Managing risk is part of managing both food safety and quality in the production of poultry.

With cooperation, the food industry can face Salmonella challenges head-on and meet evolving standards by adjusting strategies.

N60-Trim sampling is recognized as the gold standard sampling procedure for beef trimmings destined for raw ground use across the beef industry.

Atmospheric plasma offers a number of advantages over existing food safety technologies in meat production facilities.