Meat and Poultry Processing

RSS

As COVID-19 cases continue to rise in the United States, the meat industry increasingly faces the potential of pandemic-related economic and legal threats. 

The move to reduced-use and no-antibiotics-ever production systems is prompting the broiler industry to explore other tools, not just for managing gut health but also for reducing the number of foodborne pathogens.

Salt contributes much to meat products — flavor, water-holding capacity and food safety. The top challenge for meat and poultry processors is that sodium comes primarily from the sodium chloride in brines, marinades and seasonings along with the leavening agents in batters and breadings and the sodium bicarbonate in bread crumbs. 

The fresh-meat forming process works best with quality raw materials, but equipment and process can overcome many raw-material flaws.

What if the key to improving food safety in thermal processing — heating, cooking and smoking — is more water?

While listening to an inspiring podcast recently, the speaker made an impact on my view of the unusual times we as a global community have recently encountered due to the COVID-19 pandemic.

Similar to many other meat products, sausage sales are booming as a huge portion of the population eats more meals at home in response to the COVID-19 pandemic and the closure of restaurants.