Independent Processor - Articles - Page 68

Higher Education

Kansas State University

February 9, 2016

No Comments

The meat science program at Kansas State University is one of the oldest, most well-respected programs in the country.

Cordray's Column

Help assure your success: Infuse your business with new ideas

Dr. Joe Cordray

February 8, 2016

No Comments

How is it possible for one person or a small group of people to stay current? While it is not an impossible task, it is certainly not an easy one.

Meat snacks: Protein-powered snacking

Health-conscious consumers are turning to jerky and meat sticks as snack options instead of sugary or salty foods.

Sam Gazdziak

February 8, 2016

No Comments

As consumers pay more attention to what they are eating, they are realizing that protein can satisfy a hungry appetite better than salty snacks or cookies and candies.

Products are loaded into cylinders prior to being put into the high-pressure processing equipment

High pressure is rising

Companies of all sizes are taking advantage of the food safety benefits that high-pressure processing brings.

Sam Gazdziak

February 8, 2016

No Comments

In the never-ending search to create a safer food product, one of the recent developments that has shown the most promise is high-pressure processing.

Editorial

Reputations: tough to gain, easy to lose

Sam Gazdziak

February 5, 2016

No Comments

I haven’t been back to my local Chipotle for several months now, and that’s a shame.

An Italian tradition on Chicago’s west side

One of the rising stars of Chicago’s culinary world runs the only USDA salumeria in the city.

Sam Gazdziak

December 4, 2015

No Comments

Gregory Laketek didn’t enter into the world of meat processing to find a job.

Higher Education

Texas A&M University’s top-tier meat science program

December 4, 2015

No Comments

The Meat Science Section at Texas A&M University is comprised of 16 faculty members and over 25 graduate students who contribute daily to the land-grant mission and core pillars of Texas A&M through research, teaching, and extension/service.

It’s time to start thinking about 2016

Dr. Joe Cordray

December 3, 2015

No Comments

December is typically a very busy month so set aside some time in the first two weeks of January to plan for 2016.

Lamb’s “wow” factor

Lamb companies are using new products and education to introduce a world of new tastes to consumers.

Sam Gazdziak

December 2, 2015

No Comments

The American population has relied on the Big Three proteins — beef, pork and chicken — for decades.

A big, meaty world to explore

Sam Gazdziak

December 2, 2015

No Comments

I had an opportunity to eat my way through two of Western Europe’s most renowned meat-loving countries within the last couple of months, and I did it all without having to go through customs.