Articles Tagged with ''shelf-life''

Is the trade off for a longer shelf life more chemicals? Not necessarily.

The standard method of determining microbial populations in meats involves time-consuming microbial plate counts

As plastics have become more and more common in packaging, concerns have arisen about their ability to compromise the quality and safety of products.

How do whole-muscle products fit in with the latest natural and grass-fed trends?

Hormel Foods has expanded its Hormel Compleats line, adding a line of breakfast meals to the portfolio of shelf-stable microwavable meals that are ready in just 60 seconds.

Tulip Food Company is a leading Danish processed food producer.

Approximately 20% of pork in the U.S. is consumed as sausage products.

Even though postmortem aging has been widely accepted as the predominant technique for improving the tenderness and overall eating experience of beef, retailers are hesitant to age beef for extended time periods prior to placing it in the retail case because product “freshness” is reduced and a shorter display life may be realized.

The quest for clean labels — and food safety — isn’t always an easy one. Meat processors are using more natural solutions to extend shelf life to please consumers, but are also hedging against food-safety risks with technologies like high-pressure processing (HPP).

The 2010/2011 National Beef Tenderness Survey revealed that post-fabrication aging times for subprimal cuts in cold storage facilities ranged from 1 to 358 days for retail subprimals, and 9 to 67 days for foodservice subprimals.