Meat Science Review

HPP and fermented beef-sausage quality, texture

Macc Rigdon Harshavardhan Thippareddi Alexander M. Stelzleni

November 12, 2018

High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.

Meat Science Review

Pork enhancement via alkaline electrolyzed reduced water

Research aims to evaluate alkaline electrolyzed reduced water as a clean-label alternative to industry standard enhancement solutions of pork products.

Macc Rigdon Alexander M. Stelzleni

January 10, 2017

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Clean-label alternative ingredients that function similarly to traditional enhancement solutions are of value to both the pork industry and consumers.

Meat Science Review

Can heifer feedlot performance be controlled?

Investigating the influence of ovariectomization and ractopamine-HCl supplementation on heifer feedlot performance and meat quality.

T. Dean Pringle, University of Georgia Alexander M. Stelzleni

May 3, 2014

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An increasing world population, with estimates of more than 9 billion people by 2050, and a decreasing cattle supply necessitates the use of feed technologies to meet the current and future demand of beef.

How to Respond to Foodborne Illness Investigations and the Data Released on Them

The CDC's foodborne illness estimates are a fascinating puzzle of information that many processors may not understand or even utilize properly. Editorial Board member Andrew Lorenz breaks it down for processors to better understand how it might affect their business in 2019, and then shares how to respond to foodborne illness investigations.

Food Safety Summit

At the 20th Annual Food Safety Summit we will address the importance of food safety throughout the supply chain and how each community that makes up the ecosystem is connected. It is vital to understand not only your roles and responsibilities but also those in the rest of the process. With case studies, educational sessions, peer-to-peer conversations, and new technologies, we will provide a wide range of applicable, real world solutions to identified needs and situations for the food community.

Products

Poultry Meat Processing, Second Edition

When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the most comprehensive text available, Poultry Meat Processing, Second Edition is thoroughly expanded and updated.

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The National Provisioner

January 2019

Check out the January 2019 issue of The National Provisioner, featuring our cover story on Stampede Meat's new processing facility, the 2019 Poultry Report, and much more.

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Alexander M. Stelzleni

ARTICLES

HPP and fermented beef-sausage quality, texture

Pork enhancement via alkaline electrolyzed reduced water

Can heifer feedlot performance be controlled?

The National Provisioner

January 2019

Independent Processor

December 2018