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Home » Keywords » shelf-life

Items Tagged with 'shelf-life'

ARTICLES

poultry overwrap packaging
Tech | Poultry Packaging Solutions

Poultry packaging packs a bigger punch

Packaging that is eco-friendly, visually appealing and features elements that help to extend the shelf life of poultry is increasingly prominent.
Rich mitchell 200x200
Richard Mitchell
April 9, 2021
No Comments

Finding the best packaging for merchandising poultry can be vexing.


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Dr. Bekhit
Podcast | MeatsPad

MeatsPad podcast episode 20: Dr. Aladin Bekhit of the University of Otago, New Zealand

February 5, 2021
No Comments

In this episode, Francisco Najar-Villarreal talks with Dr. Bekhit, who discusses the oxidation of meat and strategies to improve shelf life and meat quality.


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packaged meats
Tech | Supplier's Perspective

Extend shelf life

Open market opportunities
Steve Larsen
January 21, 2021
No Comments

Sell by. Use by. Best by. No matter how it’s defined, shelf life is a key value driver for highly perishable meat and poultry products. 


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ground turkey packaging
Tech | Packaging

Chubs tick boxes on packaging wish list

Flexible packaging format appeals to consumers, retailers and processors.
Hallie Forcinio
December 12, 2020
No Comments

When a processor makes a packaging wish list, chub packaging ticks most of the boxes. Sustainable? Yes. Case-ready? Yes. Vibrant, full-color graphics? Yes. 


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A Clock Under Barrier Film Packaging
Packaging Tech

Could barrier film help fight food waste?

Chipbolton
Chip Bolton
November 21, 2019
No Comments
Recently, I asked if barrier film performance is living up to the expectations of the marketplace.
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Sausage Products in Cook-in-Bag Packaging

Meat processors use heat and vacuum sealing to protect, extend shelf life

It's in the bag
Megan pellegrini
Megan Pellegrini
October 18, 2019
No Comments
New shelf-life extenders mesh perfectly with consumers' continuing desire for convenience, food safety and prevention of food waste. The key? Their packaging technology.
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Meat Science Review
Meat Science Review

Poultry chilling and shelf life

Effects of water chilling vs. air chilling on shelf life of poultry products
Toni L. Duarte Aeriel Belk Jennifer N. Martin Keith E. Belk Jonathan Eisen David Coil Jessica L. Metcalf Xiang Yang
September 12, 2019
No Comments
In the U.S., water immersion chilling (WC) is commonly used to chill poultry while other regions of the world, such as the European Union (E.U.), prefer air chilling (AC).
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Meat Products on Retail Shelves
Ingredients

Use of natural ingredients to extend shelf life of meat products

Natural extension to shelf life
Elizabeth christenson 200x200
Elizabeth Fuhrman
August 13, 2019
No Comments
For the extension of meat shelf life, a trend toward natural plant extracts such as rosemary, green tea and acerola extract has occurred.
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Form-Fill-Seal Packaging
Packaging Tech

Form-fill-seal supports growing market

Flexible packaging materials and machines deliver longer shelf life, shelf impact and higher productivity.
Hallie Forcinio
July 16, 2019
No Comments
Demand for vacuum skin packaging (VSP), which is divided between form-fill-seal and fill-seal options, is driven by increasing sales of chicken and fresh seafood products. Advantages of VSP include product differentiation and color preservation.
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Rosemary Sprig and Essential Oil
Ingredients

Moving toward natural antioxidants in meat and poultry products

Elizabeth christenson 200x200
Elizabeth Fuhrman
April 23, 2019
No Comments
The latest development for antioxidant ingredients used for meat and poultry products is a better understanding of how the animal proteins spoil and the development of antioxidant combinations for superior shelf-life extension.
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More Articles Tagged with 'shelf-life'
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Poultry packaging packs a bigger punch

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April 2021

Check out the April 2021 edition of The National Processor, featuring Bell & Evans' initiative to ensure growth in organic chicken, portion control trends, spare parts know-how, slicing, sanitation and much more!

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Independent Processor February 2021 cover

February 2021

Check out the February 2021 edition of Independent Processor, featuring the creative side of sausage making with Smokey Denmark Smoked Meats Co., 2021 outlook, worker safety in a COVID world, biochemical factors affecting goat meat palatability and more!

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