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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'
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.
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.
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
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.
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.