Articles by Elizabeth Fuhrman

Gums, binders and other emulsifiers have been investigated for years for their ability to bind pieces of meat, hold moisture, extend product and stabilize product for whatever particular performance interest desired.

You don’t have to be a meat scientist to know that in order to achieve a great cut of meat you must start with a great piece of meat. But having a great piece of meat doesn’t lead to a great cut without care.

Phosphates are used in a variety of meat and poultry products for a number of reasons, including as processing aids and functional ingredients.

Meat and poultry companies are using new technologies in their process-control systems to improve food safety, reduce costs, decrease energy use, lessen environmental impact and advance other areas, which provide multiple benefits to these companies.

The meat and poultry industries use a multi-hurdle approach to food safety.

In general, two broad methods to detect foodborne pathogens exist. One would be the traditional culture method by which a sample is tracked and inoculated into a medium that allows any bacteria to grow.

Quality hide removal begins with making sure the process is done as sanitarily as possible, and in today’s world, as efficiently as possible.

For those who handle deer and other wild game products, deer season can be the busiest time of the year.

Cutting down on portion sizes is second only to choosing leaner cuts of meat in healthy eating strategies consumers use regarding eating meat and poultry