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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.

April 2019

The April 2019 issue of The National Provisioner features our 2018 Sourcebook. Other features include automated slicing machines, the role of education and training in sanitizing meat and poultry plants, and much more.

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Independent Processor

April 2019

Check out the April 2019 issue of Independent Processor, featuring our cover story on K’Nack, the appeal of home delivered meal kits, and much more.

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