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Andy Hanacek and Drew Lorenz talk about the most recent outlook for the meat and poultry supply chain with COVID-19 infections shutting down some big meat and poultry plants.
Andy Hanacek sits down with Andrew Lorenz, We R Food Safety, to discuss solutions for meat and poultry processing plants with regard to preventing the spread of COVID-19.
Meat products have become increasingly complicated as the desires of consumers continue to grow and change. At one point — not too long ago — it was newsworthy when a company included the word “natural” on their label to describe their steak, chicken breast or hot dog.
Jeff Tripician, president, Perdue Premium Meat Co., discussed the impact of the COVID-19 pandemic on the company, its brands, its partners and its employees over the last few weeks.
When a person walks into a grocery store and picks up a package of sliced deli meat, there would be two things that person would do: First, he or she would look at the expiration date, then that person would look at the overall appearance of the meat inside.
The OSU Thermal Processing of Ready-to-Eat (RTE) Meat Products short course will occur April 17-19, 2012, on the Ohio State University campus. The agenda for this three-day course is filled with a variety of topics related to all aspects of producing ready-to-eat meat products.
General differences exist between frozen meat products and many other frozen foods. The most obvious difference is the size of the product pieces, with most frozen meat products having larger masses. This results in longer freezing times and higher operating costs for many meat and poultry processors.