Every parent has been through their share of struggles when it comes to meal times. Moms and dads want their children to eat healthy and sensibly; the kids, on the other hand, want their favorites and could care less about all the traits that some adults find desirable.
Regional sausage favorites can be found all over the United States. Wisconsin has bratwursts, and Louisiana has the Andouille. In central Nebraska, it was the Wahoo Wiener.
A part of every trip I take for Independent Processor is the gamble that I can actually find the meat company in question, armed with my notoriously lousy sense of direction and a GPS that occasionally thinks I’ve driven off the road when I’m on an interstate.
The American Association of Meat Processors will be offering 1-day HACCP Validation workshops in multiple locations around the country this fall to help independent processors understand and meet the requirements of the regulation.
With meat scientists in both the Departments of Animal Science and Poultry Science, the University of Arkansas can offer students a diverse meat science experience in course load and research.
The American Association of Meat Processor’s annual convention was so popular, even Abraham Lincoln turned up. The former president, or someone who looked very much like him, was on hand to cut the ribbon for this year’s convention in Springfield, Ill.
In 1998 the National Advisory Committee on Microbiological Criteria for Foods defined a CCP as “a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.”
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