Meat and Poultry Processing

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The three main components of pre-harvest intervention — probiotics and prebiotics in animal feed, pathogen resistance through vaccines or antimicrobials, and biosecurity protocols — all work together to reduce foodborne pathogens in beef, poultry and pork. Each operation, however, has to tinker with the formula to create its ideal solution.

“We may never return to normal” is a phrase noted in newspaper articles, echoed by TV anchors and professed by self-proclaimed experts in the era of COVID-19. Certainly, the food and agriculture industries have not been spared the social and economic impacts of this pandemic.

A greater concentration of oxymyoglobin in meat results in consumer-preferred, bright, cherry-red color of beef.

It is the perfect storm for the lunchtime consumption of meat and poultry.

We recently received an email about the passing of a retired industry member, customer and friend. I thought about how building close business and personal relationships have been such a big part of the culture of the industries we serve. 

On April 28, 2020, President Donald Trump issued an Executive Order directing the Secretary of Agriculture to make use of the Defense Production Act (DPA) to assist meat and poultry companies in continuing to remain in operation or returning to operation during the COVID-19 pandemic.

When the Coronavirus pandemic led to panic buying of meat products, processors had to work harder than ever to maintain a steady supply of meat for American consumers. They are not the only ones working hard at this time. Texas Food Solutions, a third-party HPP (high-pressure processing) toller in Katy, Texas, has been in high demand as well.

The COVID-19 pandemic has brought its own set of challenges to whole-muscle processing.

Annual U.S. pork production in February (latest data) was up 5.6 percent from the prior year and in an accelerating growth trend before the COVID-19 shutdowns dramatically changed the economic landscape.