Six-time World Barbecue Champion and Barbecue Hall of Fame inductee Tuffy Stone recently visited with The National Provisioner to discuss what makes great barbecue.
Processors continue to increase the use of natural antimicrobial ingredients as they move toward cleaner labels. Identifying these natural compounds or groups of compounds that function singularly or together to be effective as antimicrobial systems in their products remains a top development area for them, says Jeff Sindelar, extension meat specialist and associate professor in Department of Animal Sciences at the University of Wisconsin-Madison.
