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Macc Rigdon

Macc Rigdon is with the University of Georgia Meat Science Technology Center, Department of Animal and Dairy Science.

Articles

ARTICLES

Meat Science Review

HPP and fermented beef-sausage quality, texture

Macc Rigdon Harshavardhan Thippareddi Alexander M. Stelzleni

November 12, 2018

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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.

June 2019

Check out the June 2019 issue of The National Provisioner, featuring our 2019 Processor of the Year, Carl Buddig and Company, and much more!

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Independent Processor

June 2019

Check out the June 2019 issue of Independent Processor, featuring our cover story on Ralph's Packing, the growing importance of the role of the butcher, and much more.

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