Postmortem aging is well known to improve eating quality characteristics, such as tenderness, juiciness and flavor; however, extended aging periods have been demonstrated to lower oxidative stability of beef muscles, resulting in discoloration and possible rancidity.
High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.
Holton Meats, a Branding Iron Company, was recognized at the Certified Angus Beef Annual Conference for leadership in product quality, marketing and sales.
At the American Meat Science Associations' 71st Annual Reciprocal Meat Conference in Kansas City, Missouri, industry leaders discussed how genetics and consumer trends drive the desire for the best beef.
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