Articles by Megan Pellegrini

It’s not enough to just offer teriyaki marinades today.

Fried, crunchy nuggets beat out soggy, disintegrating ones every time.

Bacon continues its dominance over the American people with new flavors and applications, such as bacon gumballs, bacon-wrapped hot dogs, bacon chocolate bar and bacon mayonnaise — to name a few

A chicken nugget and boneless ham may look completely different, but they share at least one thing in common: They are both formed products, albeit of much different sizes.

Wherever there are bacteria, very likely there are bacteriophages attacking them.

If a product has low sodium content but isn't labeled as such, does it taste better than a labeled “low-sodium” product? Apparently.

Recalls occur on meat and poultry products for a variety of reasons — from positive tests for pathogens to allergen-labeling issues to foreign-material contamination. Any reason for a product recall is a serious one — and each should open the industry’s eyes to what it can do better to prevent these recalls from occurring.

Small batch versus large batch mixing: which one works better? It all depends on how the operating controls are set.

It makes sense that consumers would rather read “carrot fibers” on an ingredient list than inorganic phosphates.

Apparently, the cure for nasty foodborne pathogens has been hiding in our yogurt all along. Lactic acid, which is a product of nature and dissolves without any chemical residue, is one of many natural acids fighting the good fight against pathogens on carcasses today.