Labeling For Mechanically Tenderized Meat May Come To Canada

November 5, 2012 Staff Reporter, CBC News

Canadians should be aware of the possible risks from a widely used mechanical process to tenderize steaks and roasts, a U.S. food safety advocate says.

Study: High Demand For VT Dry-Cured Meat

November 5, 2012 Judy Simpson, WCAX

A new study commissioned by the Vermont Farm Viability Program, Vermont Agricultural Innovation Center and the Vermont Housing and Conservation Board confirmed there is strong local, regional and national market demand for Vermont produced dry-cured meats.

UK Sausage Becomes The 50th British Food Product To Earn Protective Status

They started making them in the town in the 1880s, when they were said to have been enjoyed by Queen Victoria, and have been enjoyed by racegoers ever since. But now Newmarket sausages have become the 50th British food product to earn European recognition for their quality, history and links with the local area.

Smithfield Moves Up Again On Newsweek's List Of America's Top 'Green' Companies

November 2, 2012 Smithfield Foods

Once again, Smithfield Foods has achieved a dramatic improvement in Newsweek magazine's latest ranking of the environmental performance of America's 500 largest public companies, moving past 89 other companies from its 2011 position.

AMSA Completes Another Successful Pork 101 Course

Twenty-six individuals from ten different companies gathered at Iowa State University in Ames, IA for the American Meat Science Association (AMSA) PORK 101 course October 15-17, 2012. These attendees learned about the value differences in swine, pork carcasses, pork primals and processed pork products from meat science faculty and AMSA members at Iowa State University.