The plant-based food market grew almost twice as fast as the total U.S. retail food market in 2020.

Fat in meat animals consists mostly of triglycerides, acquired from dietary sources, and fatty acid de novo synthesis (Bravo-Lamas et al., 2018). Lipid-derived flavor compounds include aldehydes (alkanals), ketones, carboxylic acids (alkanoics), alcohols (alkanols), lactones, and alkylfurans (Mottram, 1998). 

The U.S. Department of Agricultuire’s Rural Development is making available $150 million in grants to help meat and poultry processors expand their capacity and market options through the Meat and Poultry Processors Expansion Program (MPPEP).

I recently spoke with a veteran packaging executive whose experiences span enough years that his notions on trays are well informed by practical knowledge and businesslike candor.

Phosphate substitutes increasing in marinades and brines.

More processors are injecting marinades into meat and poultry to create higher-margin items with added flavor, but operators must adhere to strict guidelines if they are to sustain quality and shopper interest. 

Carcass chilling temperatures affect meat tenderness, juiciness, and taste.

With traceability and quality standards in the food industry constantly rising, meat processors are under increasing pressure from customers and regulatory bodies to trace every batch back through the supply chain. 

After a multi-year break, growth monster Monogram Foods has returned to the acquisition game and already snapped up two processing plants in six months — including long-time partner Quality Food Processors in Denison, Iowa.

Many of the issues that processors have with equipment on the slaughter floor have been around for a while now.