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Home » Keywords » cooking and thermal processing of meat and poultry

Items Tagged with 'cooking and thermal processing of meat and poultry'

ARTICLES

Hot Dog Processing
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
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?
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0716NP_050_specialreport_img1.jpg

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.
Rich mitchell 200x200
Richard Mitchell
July 14, 2016
No Comments

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


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1215NP_066_processtech_img1.jpg
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.
Rich mitchell 200x200
Richard Mitchell
December 18, 2015
No Comments

Efficiency is a key focus of meat and poultry plants.


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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
Megan Pellegrini
July 1, 2015
No Comments

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


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Cooking and smoking meats: in search of perfection

Rich mitchell 200x200
Richard Mitchell
December 18, 2014
No Comments
Processors of precooked and smoked meats are seeking technologies that promise product consistency, quality and safety.
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linear microwave oven
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
No Comments
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
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raw meat, chilled meat, chillers
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
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.
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sliced deli meat

Hard water affects phosphate functionality in injected meat products

Lynnknipe
Lynn Knipe
January 26, 2014
No Comments
Alkaline phosphates are important ingredients for improving the water-holding capacity (WHC) of meat products.
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Cook-in-Bag Smoked Pork Butt
New Consumer Products

Smithfield Foodservice introduces cook-in-bag smoked pork butt

January 20, 2014
No Comments
Pulled pork dishes continue to grow in popularity at restaurants — but the cooking process can be very time- and labor-intensive.
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smoked sausage board

Technology advances the cooking process

Elizabeth christenson 200x200
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.
Read More
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