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A lot of work goes into a “clean label,” particularly with marinated proteins. To achieve the ever-popular clean label, processors have had to re-think more than marinades’ ingredient composition, functionality and chemical reactions, but also improve natural sanitation, injection equipment and filtering technology.
Wendy’s announces 15% increase in percentage of beef sourced through Progressive Beef-certified producers in 2020; on track to meet goal of at least 50% this year.
Sales are on the upswing as consumers look for products that meet their indulgent, nutritional and emotional needs, and meat and poultry selections are an increasingly popular part of the mix, according to Mintel Group, a Chicago-based global market research firm.
Jill Evans LaPenna’s late father made his own beef jerky for holidays and special occasions. Thanks to the determination of his daughter, the rest of the public can enjoy it now. Sam Gazdziak, Independent Processor editor-in-chief, chats with her about the company’s genesis.
Dr. Gerrard, department head of the Department of Animal and Poultry Sciences, discusses the factors that determine meat taste, tenderness and quality.
Do you know why a chicken has both white meat and dark meat? Do you know the factors that affects the tenderness and taste of red meat? This week, Francisco Najar-Villarreal talks with Dr. David Gerrard of Virginia Tech about some of the basics behind the meat we process and eat on a regular basis.