Meat and Poultry Processing

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Swine genetics, including gender, has been one of the greatest influences on pork belly, and, in turn, bacon quality. Therefore, the evolution of genetics in pork used in commercial production has had a great influence in recent years in producing larger swine. 

In this episode, Francisco Najar-Villarreal talks with Dr. Bekhit, who discusses the oxidation of meat and strategies to improve shelf life and meat quality.

Hofmann Sausage Company recently started selling summer sausage and three new flavors of jerky. In-spite of their renowned hot dog business suffering from less food service sales in the COVID-19 pandemic, the chief marketing officer for the 142-year-old company, Rebecca Baker, says their diverse product lineup and a large network of customers along the east coast keep business going strong. Austin Keating, Multimedia Specialist for Provisioneronline.com, chats with Baker to find out more.

Francisco Najar-Villarreal and Dr. Phil Bass return in this week’s MeatsPad podcast to talk with Dr. Dustin Mohrhouser, associate pork quality manager with Smithfield Foods.

Whole Foods Market recently announced it will phase out live-shackle slaughter from its chicken suppliers at all U.S. locations by 2026, becoming the first major retailer to follow the Better Chicken Commitment. 

Formulating meat and poultry products with naturally sourced ingredients is crucial to ensuring widespread consumer appeal. 

New packaging in the deli and lunchmeat category often is being driven by consumers’ lifestyle needs. For example, portable protein packs were created because consumers want to be fit and eat less while on the go. 

Sell by. Use by. Best by. No matter how it’s defined, shelf life is a key value driver for highly perishable meat and poultry products. 

Keeping meat and poultry safe during the grinding, mixing and stuffing processes can be difficult.

Depending on the species, processing facilities implement chilling methods that include air or spray chilling of carcasses.