Meat Safety

  • Inspection in the Meat Plant

    Apr 12, 2017
    Every time an animal is slaughtered in the United States it goes through the process of inspection. The biggest reason inspection of meat is required is to make sure that consumers are receiving a safe, wholesome product. This is why inspectors are placed throughout the plant to ensure they are meeting sanitation requirements.
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  • Storing Meat in the Freezer

    Apr 06, 2017
    Ever wonder if that meat in the freezer is still good? With so many different types of packaging used at the meat counter, it’s hard to tell just how long meat will last in the freezer. The type of meat and how it is packaged plays a huge role in how long it can be stored.
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  • Let's Talk Turkey!

    Nov 17, 2016
    The USDA has prepared this handy guide to help make sure your Thanksgiving meal preparations include food safety!
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  • Safe cooking tips for your turkey.

    Nov 15, 2016
    A food thermometer should be used to ensure a safe minimum internal temperature of 165 °F for your turkey has been reached to destroy bacteria and prevent foodborne illness.
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  • Nitrites: A measure of safety

    May 13, 2016
    Consumers are often apprehensive to consume processed meats because of the nitrite levels in the product. In fact, nitrites are added to processed meats as a safety measure to prevent botulism, a deadly disease that is caused by the growth of Clostridium botulinum.
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  • What is the liquid in my meat package?

    Apr 14, 2016
    We have all seen it, we go to the grocery store and pick out the perfect package or hamburger meat or a set of pork chops and sitting in the bottom of the package is a pinkish liquid. This liquid which can sometimes be found at the bottom of a meat package and coming out of a just prepared steak is what meat scientists call “purge.”
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  • Line Speeds in the Plants

    Apr 04, 2016
    When talking about the safety of the workers in the meats industry many times the largest concern consumers have is the speed the workers are “forced” to perform at on the line. Individuals often think the speed is solely determined by the plant and doesn’t take into consideration the safety and abilities of the workers in the plant.
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  • Poultry & The Hormone Myth

    Mar 14, 2016
    One of the most common, and frustrating, questions for U.S. poultry producers is why hormones are used to produce today's poultry products, the actual answer is NO HORMONES are used.
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  • Liquid Smoke

    Mar 01, 2016
    The process of smoking meat is an ancient food preservation technique. Throughout history, smoking has been used to add flavor as well as preserve meat.
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  • Anatomy of a Meat Product Label

    Feb 12, 2016
    All retail meat or poultry product labels must have 5 features, but can be required to have other facts and statements displayed depending on the type of product.
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  • A Comparison Of Traditional And Alternative Meat Curing Methods

    Jan 29, 2016
    The practice of curing meats for human consumption has been around for thousands of years. The first cured meats are thought to have originated from meats salted using unrefined salt that naturally contained small amounts of nitrate.
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  • Water in Meat and Poultry

    Dec 14, 2015
    Meat and poultry are composed of naturally occurring water, muscle, connective tissue, fat, and bone.
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  • Don't Wash your Chicken or Turkey!

    Nov 23, 2015
    Although raw chicken and turkey can carry bacteria on their surfaces, research has shown that washing raw poultry under running water in your kitchen sink is a bad idea.
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  • Animal Handling and Slaughter

    Nov 18, 2015
    The meat industry is concerned that animals for meat consumption, which provide us with the most nutritious well-balanced food available, be treated kindly at all time and not suffer pain.
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  • What is IARC and what should I do in my diet?

    Nov 17, 2015
    IARC, the International Agency for Research on Cancer headquartered in Lyon, France, operates as part of the World Health Organization.
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  • What foodborne organisms are associated with meat and poultry?

    Nov 12, 2015
    As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (4.4 °C and 60 °C) -- out of refrigeration and before thorough cooking occurs.
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  • Why is Proper Meat Storage Essential?

    Oct 23, 2015
    Proper meat storage is essential to maintain food safety and quality. Prior to the advent of modern food preservation methods, meat was preserved for future use by curing, drying and smoking, and by canning and winter freezing.
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  • What are common food-borne illnesses and how do I prevent contraction?

    Oct 23, 2015
    Food poisoning is an illness caused by the consumption of foods containing toxins produced by bacteria.
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Video Podcasts and Webinars

  • Grass or grain? Is there a definitively sustainable beef production system?


    The webinar examined the science relating to grass-fed and grain-fed beef in terms of sustainable... read more »

  • 2015-2020 Dietary Guidelines for Americans Update


    Kris Sollid, Registered Dietitian with the International Food Information Council and Sarah Romo... read more »

  • Meat in the Diet


    read more »

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