meat products

More than one-third of Americans cut back on red meat for health reasons

Number of meat-eaters still booming, reports Mintel

January 22, 2014

As January continues, many consumers continue to forge ahead with healthy eating habits as part of new year resolutions.

Oscar Mayer: Innovation has a first name...

With a tip of the hat to the past, Oscar Mayer reaffirms its desire to innovate with consumers in mind as part of the new Kraft Foods.

Andy Hanacek

April 12, 2013

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In the sports world, the ultimate short-term goal may be to win a championship; but every team owner’s dream would be to create a dynasty.

Part of the 2013 Food Safety Report

Consumers could add ‘Pressure’ to checklist of demands

Lee Johnson Ph.D.

April 9, 2013

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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.

Get ready for a summer outdoor cooking Sellabration

April 4, 2013

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While some days it feels like summer will never get here, it is on its way and will be here shortly.

Previewing the Ohio State University Thermal Processing of Ready-to-Eat Meat Products Short Course.

Lynn Knipe

March 5, 2012

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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.

Time to freeze

Elizabeth Fuhrman

February 6, 2012

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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.

Solbar expands meat and poultry applications

December 16, 2011

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Solbar has launched two new advanced products to expand its line for meat and poultry applications.

To Boost Your Profits Partner With Fundraisers

Dr. Joe Cordray

October 19, 2011

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Summer is over and school has started. Each year with the start of school there is a flurry of school related activities such, as band competitions and football games. These extracurricular activities always have a portion of their expenses for which they must generate funds.

Conveying Cleanliness

Sam Gazdziak

October 10, 2011

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Good hygiene practices with conveyors can keep meat products pathogen-free.

Researchers examine feasibility of Double Tube method for rapid detection of C. perfringens in meat products.

Double down

April 14, 2011

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When government and industry were looking for a way to identify more rapidly the presence of the pathogenic Clostridium perfringens bacterium in food and water, Daniel Fung of Kansas State University realized he had a potential solution on his shelf.