Meat and Poultry Processing

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A host of retailers and processors see innovation as the prevailing driver of packaging format changes in the future, says one veteran industry source.

A lot of work goes into a “clean label,” particularly with marinated proteins. To achieve the ever-popular clean label, processors have had to re-think more than marinades’ ingredient composition, functionality and chemical reactions, but also improve natural sanitation, injection equipment and filtering technology.  

Sales are on the upswing as consumers look for products that meet their indulgent, nutritional and emotional needs, and meat and poultry selections are an increasingly popular part of the mix, according to Mintel Group, a Chicago-based global market research firm.

Chicken and turkey sales, like every meat category, posted impressive numbers for the 12 months ending Nov. 1, 2020, reports IRI, in Chicago. Chicken grew 12.7 percent in dollar sales to approximately $13.2 billion with volume sales up 8.3 percent. 

Hosts Francisco Najar-Villarreal & Dr. Phil Bass discuss meat and nutrient content with Dr. De Mello.

Do you know why a chicken has both white meat and dark meat? Do you know the factors that affects the tenderness and taste of red meat? This week, Francisco Najar-Villarreal talks with Dr. David Gerrard of Virginia Tech about some of the basics behind the meat we process and eat on a regular basis.

Typically, consumer trends are driven by things like innovative restaurants and world travel. This year, the restaurants aren’t open, and many people haven’t traveled further than their front door, thanks to the restrictions that the Coronavirus pandemic have placed on our lives.

When you think of a fine charcuterie tray, you may envision a fancy Italian restaurant, a wooden board covered with sliced meats and various cheeses, perhaps served with a glass of wine.

Frank Bertolino can still remember the first paycheck he ever received in America. It was in 1956, and the 20-year-old had just come to the country from Sicily, along with the rest of his family. He had worked in the fish business with his father in the old country, but when they settled in Boston, his cousin got him a job as a carpenter. They made caskets.