Dry-aged beef has gained market share in Brazil over the last several years. Therefore, understanding the effects of the dry-aging process on beef quality, especially on the beef from Zebu cattle, is important because of the large volumes of production and availability of this cattle in that country.
The following is a meat scientist's perspective with regard to beef cattle size — and I know I'm going to catch a lot of flak for it, but it must be said.
It used to be that people said it was impossible to make a meatless burger taste like meat. Then they said it would be impossible to make a meatless burger economical.
While sausage maintains a strong shopper following despite concerns by many consumers that it is less healthy than other protein options, the sector is set to become more popular as merchandisers offer more selections with attractive attributes.
In the food production industry, it’s important not only to stop foodborne disease outbreaks once they occur, but also to try preventing them from happening in the first place.
Processors and researchers alike have been working on reducing sodium in meat and poultry products for years now and have achieved significant results. This is not without its challenges, though.
Demand for vacuum skin packaging (VSP), which is divided between form-fill-seal and fill-seal options, is driven by increasing sales of chicken and fresh seafood products. Advantages of VSP include product differentiation and color preservation.