UTICA — Processing poultry has been a way of life for Joann Burt. She’s helped pluck, process and prepare birds for the dinner table since she was a child. So when she and her husband, Merlin, decided ...

TUCKER, GA. – The US Poultry & Egg Association (USPOULTRY) recently held its Poultry Processor Workshop in Greenville, SC, ...

The U.S. Department of Agriculture has announced is has invested more than $43 million in meat and poultry processing research, innovation and expansion in an effort to transform the food system at ...

Researchers have assessed the impact of processing on the presence and transfer of antimicrobial resistant bacteria on chicken meat. Findings showed that while Campylobacter and E. coli were present ...

Tyson Foods announced Monday it will close its poultry processing, broiler and hatching operations in Glen Allen, Virginia, and in Van Buren, Arkansas, which will result in the loss of roughly 1,700 ...

Researchers in Arkansas and two other states will be using a $5 million grant to increase the use of artificial intelligence and robotics in chicken processing to reduce waste in deboning and detect ...

Data reveals which poultry plants have a greater risk of contamination — but experts say that processing isn't what matters ...

STACYVILLE, Iowa — Farm Service Agency leaders toured a plant designed to be the model for independent poulty processing plants nationwide, as they looked for solutions in the wake of Tyson Foods ...

On June 3, U.S. Secretary of Agriculture Brooke L. Rollins launched the Small Processors Action Plan (PDF, 2.3 MB), a new set ...

Serious injuries from working in poultry processing plants have decreased in the past 10 years, but workers are still at a high risk for musculoskeletal disorders from repetitive motions. A U.S.

Amirreza Davar, left, is a mechanical engineering graduate student in the Departments of Biological and Agricultural Engineering and Mechanical Engineering at the University of Arkansas. He designed ...

In virtually all markets, it is a legal requirement to chill carcasses immediately after evisceration to prevent the growth of harmful pathogens. The temperature to which products must be cooled ...