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.
Chicken and turkey sales, like every meat category, posted impressive numbers for the 12 months ending Nov. 1, 2020, reports IRI, in Chicago. Chicken grew 12.7 percent in dollar sales to approximately $13.2 billion with volume sales up 8.3 percent.
Dr. Gerrard, department head of the Department of Animal and Poultry Sciences, discusses the factors that determine meat taste, tenderness and quality.
December 23, 2020
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.
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.
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.
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.
On demand Exclusively for thought-leaders in food and beverage processing facility management, Food Plant of the Future webinars are presented by Hixson, a leading design and engineering firm of food processing facilities in North America.
10 Essential ERP Features For Meat Processors Running the right ERP solution can streamline your processing and packaging operations, expedite recalls, and accurately predict yields and cost products. This practical guide links many of the unique business processes for the meat industry to specific ERP software capabilities. Avoid the pitfalls of running the wrong ERP application for your business.
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!