Ingredients

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The standard method of determining microbial populations in meats involves time-consuming microbial plate counts

Tanks to the hard work being done by meat processors and flavor companies, consumers don’t have to tolerate bland, tasteless meat for dinner; likewise, they don’t have to run the risk of overspicing something to the point that it is inedible.

While marinades get spicier for Latin and South American cuisines and barbecue grilling, new technologies are keeping them safe.

Proteins are enduring as a top dinnertime selection.

The merchandising of lower-sodium selections is becoming an increasingly prominent food retailing initiative.

For any business one of the major keys to success is repeat sales

As interest in more natural products continues to grow, bacteriophages (phages) — basically viruses that kill bacteria — have become particularly appealing.

The lunch menu is changing — whether at restaurants, work or schools — due to a recovering economy, high protein prices, increased focus on ethnic cuisine or health.

How does meat become gluten-free exactly?

Recently, more spices and seasonings are making their way into meat and poultry products for their antimicrobial and antioxidant benefits