Formulation of meat and poultry products - Articles - Page 2

Special Report

Portion control freaks

Health-conscious consumers still see benefits to keeping animal protein in their diet, but not if the portion sizes don’t fit their ideals.

Elizabeth Fuhrman

September 16, 2015

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Most Americans (89 percent) agree it is important to eat enough protein in their diet, and that protein can be part of a heart healthy diet (86 percent), reports Washington, D.C.-based International Food Information Council Foundation (IFIC)’s Food and Health Survey 2015.

Chiming in on culinary trends

Christopher Hansen, corporate executive chef, OSI Group, offers his thoughts on burgers, clean label and sodium reduction.

Andy Hanacek

August 20, 2015

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Early this summer, Andy Hanacek, editor-in-chief of The National Provisioner checked in with Chef Christopher Hansen, corporate executive chef at OSI Group, to get his thoughts on some of the trends driving meat and poultry culinary strategies, and how his company was responding to some of these big-picture targets.

Fresh sausage — a perennial favorite

Dr. Joe Cordray

May 22, 2015

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Fresh sausages are one of the most popular types of processed meat.

Guest Commentary

The big 3 for R&D

Three areas on which meat-processing R&D teams should focus.

David Seckman

May 20, 2015

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The processed-meat industry is currently experiencing a period of rapid expansion.

Formulation Strategies

Lunch Formulation Trends: 'Standard' out to lunch

As operators trim lunch menus, commodity offerings are losing out to options perceived healthier, more convenient, more sustainable and more unique in their flavor profiles.

Megan Pellegrini

May 13, 2015

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Chipotle’s organic tofu Sofritas, Panera Bread’s Mediterranean Veggie Sandwich and Burger King’s BK Veggie burger are all popular and all lacking one thing: meat, which isn’t an accident.

In search of the right spice

Spices and seasonings can make meats safer and more nutritious, but incorporating ingredients that won’t compromise the sensory appeal of proteins remains a stumbling block.

Richard Mitchell

March 12, 2015

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Proteins that can enhance health and wellness are becoming more valuable shopper magnets.

Formulation Strategies

Protein's new role in snacks, appetizers and side dishes

Rising meat prices and changes in consumer eating patterns result in greater use of proteins beyond the traditional center of the plate.

Richard Mitchell

February 16, 2015

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Meat is increasingly ubiquitous. Once confined to the center of the plate, beef, pork, chicken, turkey and other proteins are emerging as popular snacks, appetizers and side dishes.

Meat Science Review

Investigating the use of PLA2 in ground proteins

The effect of phospholipase A2 from pig pancreas on lipid oxidation in minced muscles from fish, poultry and pork.

Mark P. Richards Nantawat Tatiyaborworntham

January 22, 2015

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Loss of sensory quality in muscle foods is often caused by lipid oxidation, which can be inhibited by the use of antioxidants.

Higher Education

Mizzou offers pathway to jobs in animal, food science industries

August 11, 2014

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The University of Missouri is unique in that the meat science faculty is split between the Animal Science and Food Science programs.

Formulation Strategies

Dinner Trends: From roasts to recipes

Meat and seafood are moving away from their traditional place as center-of-the-plate featured offerings as shoppers seek meals that are more creative, cost-effective and quicker to prepare.