A lot of work goes into a “clean label,” particularly with marinated proteins. To achieve the ever-popular clean label, processors have had to re-think more than marinades’ ingredient composition, functionality and chemical reactions, but also improve natural sanitation, injection equipment and filtering technology.
Chicken and turkey sales, like every meat category, posted impressive numbers for the 12 months ending Nov. 1, 2020, reports IRI, in Chicago. Chicken grew 12.7 percent in dollar sales to approximately $13.2 billion with volume sales up 8.3 percent.
Dr. Gerrard, department head of the Department of Animal and Poultry Sciences, discusses the factors that determine meat taste, tenderness and quality.
Do you know why a chicken has both white meat and dark meat? Do you know the factors that affects the tenderness and taste of red meat? This week, Francisco Najar-Villarreal talks with Dr. David Gerrard of Virginia Tech about some of the basics behind the meat we process and eat on a regular basis.
Typically, consumer trends are driven by things like innovative restaurants and world travel. This year, the restaurants aren’t open, and many people haven’t traveled further than their front door, thanks to the restrictions that the Coronavirus pandemic have placed on our lives.
Shortly after taking office in January 2017, the current administration followed up on a commitment to control regulatory costs by reducing regulation.
The new site integrates information from Chicken Check In, an online resource for consumers to learn more about how the chicken they buy is raised and processed in the United States.
“2020 was a below-average year with moments of terror,” says Steve Meyer, Ph.D, an economist with Partners for Production Agriculture, based in Ames, Iowa.