cooking and thermal processing of meat and poultry

Processing Tech

Thermal processing heats up

In today's complicated regulatory and production environment, it's important not to lose sight of the basics.

Megan Pellegrini

July 17, 2019

No Comments

Ready-to-eat, protein bowls and pre-made entrees continue to be popular. Have food safety regulations kept up?

Cooked meat and poultry: waiting for the burn

Demand for cooked meat and poultry is on the upswing and preparation technologies are efficient, but generating mainstream acceptance of additional products remains a challenge.

Richard Mitchell

July 14, 2016

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Not only are cooking technologies more efficient, but market interest in ready-to-eat and heat-and-eat meat and poultry is growing.

Ovens, fryers and smokehouses

Cooking meat and poultry: effectively, efficiently

Evolving cooking technologies enable meat and poultry plants to cut costs without sacrificing food quality and safety.

Richard Mitchell

December 18, 2015

No Comments

Efficiency is a key focus of meat and poultry plants.

Special Report

Cooking & Chilling: A tale of two temperatures

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.

Megan Pellegrini

July 1, 2015

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Cooking, chilling and freezing systems are a necessary component of the post-harvest process.

Cooking and smoking meats: in search of perfection

Richard Mitchell

December 18, 2014

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Processors of precooked and smoked meats are seeking technologies that promise product consistency, quality and safety.

Protein Problem Solver

Putting the sizzle back in bacon

Cooking bacon in a spiral convection oven provides compelling advantages over linear microwave ovens.

October 13, 2014

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As the world’s appetite for bacon dramatically increased over the last few years, processors adopted a newer, faster technology for processing in high volumes

Cooking & Chilling Report

Keeping up with cook/chill technologies

Advancement in cooking and chilling technologies continues to meet the varied demands of protein processors and end users.

Megan Pellegrini

July 2, 2014

No Comments

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.

Hard water affects phosphate functionality in injected meat products

Lynn Knipe

January 26, 2014

No Comments

Alkaline phosphates are important ingredients for improving the water-holding capacity (WHC) of meat products.

New Consumer Products

Smithfield Foodservice introduces cook-in-bag smoked pork butt

January 20, 2014

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Pulled pork dishes continue to grow in popularity at restaurants — but the cooking process can be very time- and labor-intensive.

Technology advances the cooking process

Elizabeth Fuhrman

December 13, 2013

No Comments

Oven, fryer and smokehouse equipment suppliers continually are improving the design to minimize the gap between what processors want their cooking equipment to do and what the machines are capable of doing.