Articles by Megan Pellegrini
Assessing the recent uptick in recalls for foreign-material contamination in meat and poultry products.
May 7, 2013
Recalls occur on meat and poultry products for a variety of reasons — from positive tests for pathogens to allergen-labeling issues to foreign-material contamination. Any reason for a product recall is a serious one — and each should open the industry’s eyes to what it can do better to prevent these recalls from occurring.Read More
Mixer technology continues to help processors reduce blend and discharge times without sacrificing product quality or consistency.
April 17, 2013
Small batch versus large batch mixing: which one works better? It all depends on how the operating controls are set.Read More
Gums, fibers and starches are low-cost alternatives to other non-meat ingredients, and work well as extenders.
April 15, 2013
It makes sense that consumers would rather read “carrot fibers” on an ingredient list than inorganic phosphates.Read More
Meat and poultry processors are doubling down to fight foodborne pathogens through new and old mixtures.
March 18, 2013
Apparently, the cure for nasty foodborne pathogens has been hiding in our yogurt all along. Lactic acid, which is a product of nature and dissolves without any chemical residue, is one of many natural acids fighting the good fight against pathogens on carcasses today.Read More
Slicers improve in cut accuracy and waste reduction by staying sharp, flexible, and easy to clean.
March 15, 2013
Without a little TLC, slicers couldn't effectively slice product nor keep it pathogen-free.Read More
The sausage category has remained competitive and "drama-free" due to its share of the breakfast day-part, steady pricing and versatility.
February 11, 2013
If you've eaten at a restaurant this year, you're familiar with the diversity of sausage offerings, whether a turkey sausage breakfast sandwich, modern peasant fare of homemade sausage, mustard, potato dumpling and kraut at a trendy restaurant, or just a straightforward bratwurst at a baseball game or cookout.
The food industry is researching and testing natural alternatives to inorganic phosphates, due to recent health concerns.
January 23, 2013
Due to ingredients such as phosphates, processors of lunch meat, sausage, ham, canned fish and processed meats can offer long-lasting, moist and tender products.Read More
How should processors deal with allegations that mechanically tenderized beef is unsafe?
January 22, 2013
Could mechanically tenderized beef become 2013's version of "pink slime"?Read More
Preventive maintenance software programs are identifying worker-safety issues and helping solve many of them.
December 21, 2012
Once a basic preventive-maintenance program is in place, tools such as software programs can certainly be used to increase its effectiveness and efficiency, but the onus still rests with management.Read More
New antimicrobial dips and sprays are available to help poultry and beef processors fight pathogens.
December 18, 2012
Did tougher food-safety regulations lead to advances in antimicrobial applications over the last year?Read More