Working at Raider Red Meats seldom gets boring. Employees have to harvest animals, cut steaks, and produce the further-processed items like sausages and shelf-stable meat snacks.
A team of Ohio State researchers, led by Monique Pairis-Garcia and funded by Kraft Heinz, aims to solve the problem of aggression in sow group housing — and make the transition an easier one for producers, processors and the sows themselves.
The pork industry’s decision to convert to sow housing in recent years had been driven predominantly ethical concerns, but scientific research may yet help producers transition more easily to group housing and handle the new set of challenges it brings.
The Hormel Vital Cuisine brand is in its infancy, but it represents a direct effort by a protein-processing giant to impact a cancer-patient community desperate for food that meets hyper-specific nutritional and quality needs.
Fighting cancer has become serious business not only for academia and pharmaceutical companies, but also food companies, which have chipped in funding and expertise to help patients battling to get their lives back.
Whether it’s a cow, or pig, or goat or lamb or deer, butchers need to know how to get the best cuts, to the point that it becomes second nature. Working on an alligator carcass is a whole different animal — literally.
The application of pressure over time also influences the business world, and Lincoln, Neb.-based Universal Pasteurization Co. has demonstrated that with a bang over the last four years.