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Leveraging post-processing pasteurization technologies and methodologies is vital if meat and poultry processors are to eradicate the threat of pathogens throughout the production cycle.
To reduce the risk of foodborne illnesses, it is crucial that meat and poultry processors focus on food safety throughout the operational cycle, and that includes the pivotal post-processing pasteurization stage.
For pasteurizing product, processors have a variety of options on the rise, but thermal processing remains entrenched as the proven option for many companies.
Although a slew of systems are taking shape and likely to become more active or launch in the coming years, thermal processing still is the dominant pasteurization method for enhancing food safety in meat and poultry.
The three main palatability characteristics of beef are flavor, tenderness and juiciness (Savell 1987, Lyford 2010, McBee 1967), with tenderness and juiciness being primarily physical properties.
Processors use post-harvest pasteurization methods to put another barrier between their product and Listeria — their clean, sustainable qualities are an added benefit.
Cooking and chilling systems are getting greener, faster and newer — yet still working together to keep product quality and safety at the top of its game.
Cook and chill technologies affect products as small as individual airline entrees to 2,000-pound batches of meats for casino commissaries to luncheon meats for school and hospital commissaries.