The facility will process over 10,000 metric tons of material each year and create 10 new full-time jobs in regional Tasmania, and up to 80 jobs during the construction phase.
New 3,700-square-foot upgrade integrates company’s flavor and ingredient product development capabilities and further increases its innovation competencies.
Contaminated meat poses significant dangers to public health. Its consumption can lead to various foodborne illnesses caused by pathogens such as E. coli and Salmonella, to name a few.
With more shipments coming and going, loading dock and freezer/cooler doors are opened more often, resulting in more opportunities to break the cold chain.
The impact of storage temperature on water holding has been studied for several decades, and previous research has indicated that storage temperature can impact beef color stability and water capacity ultimately impacting product yield and consumer appeal (Hertog-Meischke et al., 1998; Jeremiah and Gibson, 2001).