Bump in grinds: The ground meats sector is packed with potential

Technologies for producing higher quality and a greater range of ground meats are becoming more effective and prominent.

Richard Mitchell

May 16, 2018

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While ground beef remains a major supermarket meat department revenue generator, alternatives such as ground pork, chicken and turkey also are becoming more popular as consumers seek newer and healthier meal options.

Meat Science Review

Investigating the use of PLA2 in ground proteins

The effect of phospholipase A2 from pig pancreas on lipid oxidation in minced muscles from fish, poultry and pork.

Mark P. Richards Nantawat Tatiyaborworntham

January 22, 2015

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Loss of sensory quality in muscle foods is often caused by lipid oxidation, which can be inhibited by the use of antioxidants.

Meat Science Review: The new grinds

Breakthrough innovation for ground meats and sausage.

David Hull

June 5, 2012

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With a combination of ingredient technology, innovative processing and under-valued trim, new grind materials are now available.

The National Provisioner

December 2020

Check out the December 2020 edition of The National Provisioner, featuring the 2021 economic outlook report, regulatory implications in the poultry industry associated with a presidential administration change, understanding metmyoglobin and meat discoloration, process control software and much more!

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