Many years ago our quality assurance team was working with one of our customer’s food safety experts when we ran into a challenge. We had learned about a potential food
Injection and marination are intended to add solutions to meat to affect product color, texture, flavor, plus protein and water-binding abilities. Even and consistent distribution of these solutions throughout whole-muscle product should be the ultimate goal, and injection can maximize the uniformity of the solution distribution.
Energy efficiency is the first thing to come to mind when discussing facility lighting challenges, but what are some of the other issues protein (or food) processors face when choosing lighting solutions for their processing areas?
Consumers are showing an increased interest in Old World-style meat products; products that have an “old fashioned” or “homemade” look. Small meat processors are well suited to produce Old World
I recently attended a conference on controlling E. coli O157:H7 in beef, hosted by NAMP (North American Meat Processors). The conference was a unique opportunity for regulators, food scientists and
Starting late winter and early spring of each year there are state and regional cured meat competitions held around the country. These competitions lead to what many processors consider to
The first article I presented in regards to E. coli 0157:H7 focused on the critical part the industry plays in stepping up and doing their part in what they know
Trees are turning green, flowers are starting to bloom and a cold winter is coming to an end. Before long (in some places it is already happening) grills will be
It is no secret that we are in the midst of challenging economic times. Yet, there still exists tremendous opportunities. Folks are not going to stop eating. Some companies will
Recently, FSIS released Notice 05-09, “Measures to Address E. coli O157:H7 at Establishments that Receive, Grind, or otherwise Process Raw Beef Products” and Canada has just rolled out “Annex O.”
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