Sean Thomas, GTRI research technologist, prepares a test coupon for color index analysis using a spectra-photometer. By Sean Thomas, Georgia Tech Research Institute Food processing faces numerous challenges with controlling
This is the time of year for New Year’s resolutions. We in the food industry have been given our New Year’s resolutions for the next decade with the release of
Pathogens, new testing technologies and the government’s rules for controlling them are changing at an unprecedented pace - one which has not seen before in the history of food processing.
Persistence can be good or bad. It’s generally considered a good thing when used to describe a person’s character or willingness to go the extra mile. It’s typically regarded as
It’s no secret that if we really want to further reduce pathogens from meat products, we need to develop and employ new and improved interventions. The struggle, however, is identifying
We were approached by a company that was interested in providing its customer with a good ground beef product while using beef hearts in a low proportion, in the blend, to control costs.
It is the time of year that many small meat processors are actively involved in manufacturing venison products for hunters. Venison processing is frequently an important part of the total annual business for small processors.
