One of my favorite daytime cooking shows discussed how the brown shell, the organic farm status and deep orange color meant that eggs were fresh. Wait a minute! None of those things are true indicators of freshness in eggs.
As Tyson Foods prepares to release its fifth sustainability report, I have been thinking about the connection between sustainability reporting and social media.
Even though postmortem aging has been widely accepted as the predominant technique for improving the tenderness and overall eating experience of beef, retailers are hesitant to age beef for extended time periods prior to placing it in the retail case because product “freshness” is reduced and a shorter display life may be realized.
Transparency of slaughter operations is crucial, but without proper understanding and preparation around the process, consumers could react negatively.
Significant changes have occurred in the arena of accountability and transparency for the meat industry. The move toward transparency has been significant.