Displaying 1 - 10 of 707 results for red meat, processed meat, bowel cancer (0.047 seconds)
Studies fail to quell concerns over gas treatment of meat
A bitter regulatory battle over the safety of a packaging system that can keep meat looking fresh long past its shelf life is escalating, amid complaints that the...
Rethinking the Meat-Guzzler
A SEA change in the consumption of a resource that Americans take for granted may be in store — something cheap, plentiful, widely enjoyed and a part of daily life....
ConAgra cuts jobs, seeks efficiencies in response to sluggish processed meats sales
ConAgra cuts jobs, seeks efficiencies in response to sluggish processed meats sales
Smithfield swallows Sara Lee’s European meats business
Smithfield Foods, Inc., Smithfield, Va., announced June 27 that it has signed a purchase agreement to acquire the European meats business of Sara Lee Corp. for $575...
Food safety agencies mince their meats
After years of trying to sort out who should regulate such culinary delights as the bagel dog, the Food and Drug Administration and the Agriculture Department may be...
Smithfield to buy ConAgra meats unit for $575 million
Smithfield Foods Inc. on July 31 announced it had reached agreement with ConAgra Foods to purchase its Naperville, Ill.-based meats division and the Butterball,...
Tyson Closing Oklahoma Processing Plant
Tyson Foods Inc. revealed on March 27 that it will close its Ponca City, Oklahoma, processed meats plant. The closure comes as a response to "ongoing efforts to...
USDA list would pinpoint locations of recalled meat
For the first time, the Department of Agriculture is proposing that consumers be told which supermarkets and retail outlets have sold meat or poultry that is subject...
Clone-generated milk, meat may be approved
The Food and Drug Administration is expected to rule soon that milk from cloned animals and meat from their offspring are safe to eat, raising the question of...
RCA brings back popular 'Meat Science 101' course
The Research Chefs Assn. (RCA) is sponsoring a "Meat Science 101" course at the University of Kentucky, Lexington, on June 9 and 10.
