Any sports fan knows that the difference between being a playoff-caliber team and a champion often can be something as simple as team chemistry. In the meat-processing industry, the same can happen.
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There is a delicate balance in the modified-atmosphere packaging (MAP) and case-ready arena between new technologies, controlling costs and meeting the demands of the ever-changing consumer in other words, which packaging technology meets the economic requirements of processor/retailer and the aesthetic and functionality desires of the consumer?
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A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation. View

The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. View

A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products

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Implementation for the BRC Standard Food Safety day course $595. The Global for Food Safety, Issue 5, is published by the British Retail Consortium (BRC). Read More