Lynn Knipe is the Extension Processed Meats Specialist and Associate Professor in Food Science and Technology, and Animal Sciences at Ohio State University. He is also a member of The National Provisioner Editorial Board. For more information, contact him at knipe.1@osu.edu or (614) 292-4877.
There is a lot of attention being given to the topic of alternative protein — "meatlike" products — which is causing concern among some people involved in the traditional production of meat.
Change management may be more familiar to people in the meat industry than management of change; however, these two labels are often used interchangeably.
Meat processors generate a lot of data during the monitoring of their CCPs and GMPs, associated with their HACCP programs, and this data could be better used by most meat processors to further support their HACCP plans.
Traditionally, the mixing process has been used to combine meat with other ingredients, or to extract protein to improve moisture and fat binding, as well as texture, upon cooking.
Post-packaging pasteurization has become an important intervention for reducing the Listeria monocytogenes hazard in packages of ready-to-eat (RTE) meat products, as well as extending the shelf life of RTE products.
