Tech | Meat Science Review

HPP can help reduce E. coli in beef summer sausage

Macc Rigdon Alexander M. Stelzleni Harshavardhan Thippareddi

July 1, 2020

Traditional processing of summer sausage applies lower fermentation pH values (≤4.6) and higher thermal treatments after fermentation to meet U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) performance standards for E. coli O157:H7 lethality (5D process; decimal reduction dose).

Meat Science Review

HPP and fermented beef-sausage quality, texture

Macc Rigdon Harshavardhan Thippareddi Alexander M. Stelzleni

November 12, 2018

No Comments

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

No Comments

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

No Comments

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.

The National Provisioner

April 2021

Check out the April 2021 edition of The National Processor, featuring Bell & Evans' initiative to ensure growth in organic chicken, portion control trends, spare parts know-how, slicing, sanitation and much more!

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Independent Processor

April 2021

Check out the April 2021 edition of Independent Processor, featuring meat science education at the University of Wisconsin-Madison, ever changing regulations for small processors, moving beyond traditional peppers and spices, butcher tools and how to safely use them and much more!

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