Meat and Poultry Processing - Articles - Page 190

Solving cooking deviations for processors

Deviations resulting from failure to meet lethality or stabilization critical control points

February 28, 2018

The deviations caused by the failure to meet CCPs can range in severity but will undoubtedly result in a recall if product is passed into commerce before the deviation can be addressed.

Opportunities in meat snacks

Store shelves are filling up with snack sticks, jerky and meat bars, but there is still an opportunity for processors.

Sam Gazdziak

February 14, 2018

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The traditional jerky and snack sticks have been joined by meat bars, meaty trail mix and many other novel configurations. Growth in the sector has fueled innovation, as more companies join the hunt to capture market share of meat snacks.

Prime Cuts

The end of an era

Sam Gazdziak

February 14, 2018

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Brant’s Market served Kansans for nearly 100 years, but paperwork and regulations caused it to close.

Processing Tech

How to jumpstart an energy efficient refrigerant system

Stefanie Young

February 13, 2018

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It's no surprise that energy efficiency is good for the bottom line—people, planet and profit—especially in an energy-dependent group such as the foodservice industry.

Processing Tech

Humane innovation in the slaughter process

Increased automation and new stunning technology is creating a more humane slaughter process.

Megan Pellegrini

January 29, 2018

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Increasingly, consumers want their meat to be raised and slaughtered in a humane way. Is the protein industry changing to better meet consumer expectations?

Meat Science Review

Effect of direct-fed microbial on Enterococci antibiotic resistance

Studying the antibiotic resistance of Enterococcus sp. in cattle feces as impacted by dietary supplementation with Lactobacillus salivarius L28.

Andrea R. English Alejandro Echeverry Jhones O. Sarturi Tosha L. Opheim Kendra K. Nightingale Mark Miller Mindy M. Brashears

January 19, 2018

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This study was designed to determine the antibiotic resistance patterns of Enterococcus sp. isolated from feedlot cattle supplemented with a novel direct-fed microbial (DFM) Lactobacillus salivarius (L28) in replacement of tylosin in finishing diets of feedlot steers.

Farm to Plate

From $1.20 cattle to $25 tenderloins

Laura Conaway

January 16, 2018

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It's an honest mindset: Cattle prices go up, beef prices go up; cattle prices go down, beef prices … stay where they are?

Prime Cuts

Shaking up senior dining

Millennials are not the only segment of the consumer population that is shaking up dining trends.

Sam Gazdziak

January 15, 2018

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The perception — and misconception — is that the food at retirement communities and similar facilities has to be bland and boring. The reality, in fact, is that the consumers who are entering this level of housing expect just as much variety as consumer market in general — and the communities are adjusting their menus as a result.

Magnet Drawing Consumers to the Meat Case

Processing Tech

Marinating: A magnet for foodies

Adding diverse and trendy flavors can boost demand for marinated meat and poultry, but processors and retailers must also manage food-safety issues if programs are to prosper.

Richard Mitchell

January 12, 2018

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Marinating is playing a major role in driving convenience-minded consumers to the meat case.

Beaver Street Fisheries' Boxes of Seafood Imports

Protein Problem Solver

Beaver Street Fisheries navigates oceans of data

December 29, 2017

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Becoming a member of the Foodservice GS1 US Standards Initiative, Beaver Street Fisheries launched an ambitious and comprehensive data governance initiative leveraging GS1 Standards and following industry-developed best practices.