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.

As an addendum to our blockbuster 2019 State of the Industry Report in the October issue of The National Provisioner, this webinar will dig deeper into the trends and numbers driving the animal protein marketplace.

The Meat Industry Hall of Fame Dinner and Awards Ceremony will recognize the prestigious Class of 2019, on the evening of Jan. 27, 2020, in Atlanta, GA. This Elite Networking Event is co-located with the International Production & Processing Expo (IPPE).

The National Provisioner

September 2019

Check out the September 2019 issue of The National Provisioner, featuring our cover story how Tyson Fresh Meats is meeting the needs of Millennial consumers, the 2019 Bacon Report, and much more.

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Macc Rigdon

ARTICLES

HPP and fermented beef-sausage quality, texture

Pork enhancement via alkaline electrolyzed reduced water

The National Provisioner

September 2019

Independent Processor

August 2019