Demand for America’s favorite sandwich is on the upswing, but consumers are branching out from the traditional beef patties and grinds with newer proteins and flavors.
It’s a burger boom time. While beef burgers have long been a family favorite and a key comfort food, the ongoing COVID-19 pandemic and subsequent rise in home-prepped meals is elevating interest and sales patties and grinds.
Leveraging the best freezing and chilling technologies can enable meat and poultry processors to enhance operations, but equipment capabilities must keep pace with expanding volumes for maximum benefit.
Keeping meat and poultry fresh and safe during its journey from the ranch to the plate is often an intricate undertaking for processors. And few variables are as important for sustaining product quality as leveraging appropriate freezing and chilling technologies.
Sales are on the upswing as consumers look for products that meet their indulgent, nutritional and emotional needs, and meat and poultry selections are an increasingly popular part of the mix, according to Mintel Group, a Chicago-based global market research firm.
Rapid testing for pathogens in meat and poultry plants is crucial for minimizing the risk of foodborne illness, protein contamination and spoilage. Yet, getting accurate readings can be difficult.