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Home » Publications » Independent Processor

Independent Processor

Independent Processor December 2020

December 2020

Check out the December 2020 edition of Independent Processor, featuring Bertolino Foods, charcuterie trends, meat science and much more!
  • Cover Story
  • Feature Articles
  • AAMP Section
  • Columns

Cover Story

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Three generations of the Bertolino family
Cover Story | Bertolino Foods

Bertolino Foods finds a new home

A long-time Boston processor brings decades of tradition under one roof.
Samg
Sam Gazdziak
December 14, 2020
No Comments

Frank Bertolino can still remember the first paycheck he ever received in America. It was in 1956, and the 20-year-old had just come to the country from Sicily, along with the rest of his family. He had worked in the fish business with his father in the old country, but when they settled in Boston, his cousin got him a job as a carpenter. They made caskets.


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Feature Articles

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charcuterie
Product Focus | Charcuterie

Charcuterie becomes a trending topic

More consumers are developing a taste for the time-honored tradition of dry-cured meats.
Samg
Sam Gazdziak
December 14, 2020
No Comments

When you think of a fine charcuterie tray, you may envision a fancy Italian restaurant, a wooden board covered with sliced meats and various cheeses, perhaps served with a glass of wine.


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Meat Science Review
Higher Education | Steak Discoloration

Novel probe-type oxygen sensor to measure oxygen consumption in beef steaks

December 15, 2020
No Comments

According to the Food and Agriculture Organization, about one-third of food produced for human consumption worldwide is wasted, and of that, over 20% is meat (FAO, 2012). A large portion of the discarded beef is due to its discoloration. 


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Chef’s Cut was acquired by Sonoma Brands earlier this year.
Consumer Trends | Looking Ahead to 2021

2021 Consumer Trends Report: looking ahead to 2021

Consumer Behavior and trends continue to change along with the pandemic.
Samg
Sam Gazdziak
December 15, 2020
No Comments

Typically, consumer trends are driven by things like innovative restaurants and world travel. This year, the restaurants aren’t open, and many people haven’t traveled further than their front door, thanks to the restrictions that the Coronavirus pandemic have placed on our lives.


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AAMP Section

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food industry worker
AAMP

2020: Covid-19 and the evolution of the small processor

Christopher young
Christopher Young
December 16, 2020
No Comments

I think it’s safe to say that 2020 did not turn out the way many small processors had planned, both personally and professionally.


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Columns

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Independent Thoughts
Editor's Note | Sam Gazdziak

Keep an eye out for federal aid

Samg
Sam Gazdziak
December 14, 2020
No Comments

Like pretty much anything that happens in Washington DC, the Coronavirus Aid, Relief and Economic Security (CARES) Act had a mixed bag of results. 


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Cordray's Corner
Cordray's Corner | Dr. Joe Cordray

The most important thing in meat processing is safety

Joecordray
Dr. Joe Cordray
December 14, 2020
No Comments

The most important thing small meat plant owners and managers need to be concerned with in meat processing is SAFETY. That includes food safety, employee safety and customer safety.


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The National Provisioner

December 2020

Check out the December 2020 edition of The National Provisioner, featuring the 2021 economic outlook report, regulatory implications in the poultry industry associated with a presidential administration change, understanding metmyoglobin and meat discoloration, process control software and much more!

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Independent Processor

Independent Processor December 2020

December 2020

Check out the December 2020 edition of Independent Processor, featuring Bertolino Foods, charcuterie trends, meat science and much more!
View More Create Account
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