A food science professor with the University of Manitoba says processors have dramatically increased the shelf life of fresh meat products using new sanitation compounds and procedures, tighter temperature controls, and new packaging materials.
The investigation and control of factors that cause spoilage in meat will be among the topics explored next month in Calgary when the Canadian Meat Council hosts a symposium on advanced methods in quality control of meat and meat products. Read More

Last night I ran into Amber Spafford,
I always learn a lot when I teach a workshop. Sometimes I think I learn as much as the people who are attending.
I keep getting positive feedback from my agriblogging and farm podcasting workshop yesterday. For example, Dan Crummett, current President of
InfoExpo can be kind of relaxing when seminars are in progress. Here at the
After lunch today all the members of the IFAJ 2009 Committee got together in our white shirts sporting the Congress logo for a quick picture.
At lunch today Greg Lamp (speaking),
This could become a regular feature here on AgWired. Guess whose shoes these are.
The InfoExpo is in full swing here at the Ag Media Summit. I’m getting ready to spend some time there and conduct some interviews.