Articles Tagged with ''cooking''

raw meat, chicken, beef
Cooking & Chilling Systems

Cook/chill and foodservice

Processors are not the only industry that can take advantage of cooking & chilling’s advantages
sam
Sam Gazdziak
July 6, 2013
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Food manufacturers, with their desire to find ways to innovate and improve their operations, have long utilized cook/chill technology that allows food to maintain its quality and shelf life for as long as possible.
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Chicken nuggets

Cooking/chilling systems search for efficiency

Finding sustainable methods of operation and energy consumption rule the day when it comes to the challenges facing the cooking and chilling processes.
Megan Pellegrini
Megan Pellegrini
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Lynn Knipe
July 12, 2012
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Today, most methods of mass cooking and chilling are pretty economical and sufficient for their purpose. However, processors and manufacturers continue to tweak thermal-processing procedures to eliminate remaining challenges.
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Tech Showcase

New cookers for Mepaco

January 20, 2012
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At the 2011 Process Expo, among other things, Mepaco exhibited its ThermaBlend line of cookers that feature superior cooking, cooling, and blending characteristics.
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Refresher on phosphates

andy
Andy Hanacek
February 17, 2010
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When processors are looking to enhance the texture and improve moisture retention in their protein products, one option they can turn to is the use of approved phosphates in their formulations. The two beneficial effects of phosphates in meat and poultry products are moisture retention and flavor protection.
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