The December issue of The National Provisioner features Perdue Farms and its new Poultry Learning Centers, which are helping to educate consumers and students about the realities of chicken farming. Also in this issue is the 2022 Economic Report and processing articles about batters & breadings, antimicrobial sprays, ground beef processing, and vacuum packaging.
At the point of sale, consumers often use the cherry-red color of beef as an indicator of wholesomeness and quality of the product. Meat discoloration, which mainly results from oxidative browning, leads to consumer rejection and huge economic loss for the beef industry.
On Oct. 19, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced it will undertake a new approach to regulating Salmonella in poultry.
When consumers and students ask questions about the realities of chicken farming, Perdue Farms invites them to educate themselves on group tours at their new Poultry Learning Center facilities on active family farms in its network.
When consumers and students ask questions about the realities of chicken farming, Perdue Farms invites them to educate themselves on group tours at their new Poultry Learning Center facilities on active family farms in its network.
While the state of vision systems may not have vastly shifted over the last few years, the hardware is certainly less expensive today, and the systems are much smarter and cost-effective.