Reducing Sodium to Appeal to More Consumers

March 11, 2021

Late last year, the Dietary Guidelines for Americans, 2020-2025 — jointly published by the U.S. Departments of Agriculture (USDA) and Health and Human Services — decisively told Americans to limit foods and beverages higher in four areas: sodium, added sugars, saturated fat and alcohol.

Tech | Meat Science

Spray chilling beef sides can hasten temperature decline during postmortem chilling

January 20, 2021

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Depending on the species, processing facilities implement chilling methods that include air or spray chilling of carcasses.

Andy Hanacek

February 17, 2010

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When processors are looking to enhance the texture and improve moisture retention in their protein products, one option they can turn to is the use of approved phosphates in their formulations. The two beneficial effects of phosphates in meat and poultry products are moisture retention and flavor protection.

The National Provisioner

April 2021

Check out the April 2021 edition of The National Processor, featuring Bell & Evans' initiative to ensure growth in organic chicken, portion control trends, spare parts know-how, slicing, sanitation and much more!

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Independent Processor

April 2021

Check out the April 2021 edition of Independent Processor, featuring meat science education at the University of Wisconsin-Madison, ever changing regulations for small processors, moving beyond traditional peppers and spices, butcher tools and how to safely use them and much more!

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