In just a few short months, any official establishment or retail store that grinds raw beef products will be required to keep grinding records showing the source of all raw materials being used.
Such factors as the versatility of ground meats in a wide range of recipes, the increasing popularity of ethnic meals that leverage ground meats and the typically lower prices of grinds compared with other protein cuts is bolstering consumer interest in the proteins.
Linde North America is now making its patented bottom-injection chilling systems possible with liquid nitrogen (LIN) for efficiently chilling protein product in mixers/blenders, grinders and extruders used in ground meat and poultry operations.