Ground beef, which is marketed under several brands andoffered in a variety of grinds, represents the largest segment of U.S. fresh-meat processing, with the hamburger as a mainstay product — especially for the foodservice sector.
Ground beef, which is marketed under several brands andoffered in a variety of grinds, represents the largest segment of U.S. fresh-meat processing, with the hamburger as a mainstay product — especially for the foodservice sector.
Challenges abound, however, for ground beef, an easily perishable product that can harbor deadly pathogens requiring sophisticated procedures aimed at eradication.
“It all starts on the kill floor and the pathogen interventions that a processor or slaughterer or harvester has in place,” explains Trevor Cavinessof Caviness Beef Packing Ltd., Hereford, Texas.
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.
A complete reference guide to supplies. Go to NP's Sourcebook now to check out the latest and greatest in the meat and poultry processing business.
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