People are suffering from a lack of empathy, and you and your staff may bear the brunt of it someday.

Dr. Dilger of the University of Illinois joins hosts Drs. Francisco Najar-Villarreal and Phil Bass in a wide-ranging discussion. In this episode, they cover everything from pork quality to cultivated meat to scholarly journals and local agriculture.

MeatsPad hosts Francisco Najar-Villarreal and Dr. Phil Bass talk with Noah Hall of UltraSource LLC.

A product’s packaging and labeling contribute significantly to a product’s success or failure. Frequently small and medium-sized meat processors pay a lot of attention to the ingredients used in a product and the way the product is manufactured and fail to pay enough attention to how the product is packaged and labeled. 

Maximizing yield in the processing of meat and poultry is crucial for boosting operator revenues. While such factors as the amount of external carcass fat, carcass muscularity and aging all affect yield, mastering superior cutting equipment and techniques is crucial for getting the most product from an animal, analysts say.

Connective tissue sheaths serve as the scaffolds in skeletal muscle, and they allow for the growth and development of muscle tissue. However, these connective tissues also cause the “background toughness” in meat. 

With the Presidential election behind us, the new Biden Administration continues to fill key food safety and policy positions within USDA and FDA. To date, however, we have not yet witnessed the rollout of any significant new food safety or regulatory policy announcements. 

In the food processing industry, there are many different applications in which oils are used or produced that end up in the wastewater stream. In applications where meat is cooked, fat and grease render out and collect in grease traps. Even the routine washdown of processing equipment surfaces can create a mixture of oily water.