New packaging in the deli and lunchmeat category often is being driven by consumers’ lifestyle needs. For example, portable protein packs were created because consumers want to be fit and eat less while on the go. 

Sell by. Use by. Best by. No matter how it’s defined, shelf life is a key value driver for highly perishable meat and poultry products. 

Keeping meat and poultry safe during the grinding, mixing and stuffing processes can be difficult.

Depending on the species, processing facilities implement chilling methods that include air or spray chilling of carcasses.

A host of retailers and processors see innovation as the prevailing driver of packaging format changes in the future, says one veteran industry source.

A lot of work goes into a “clean label,” particularly with marinated proteins. To achieve the ever-popular clean label, processors have had to re-think more than marinades’ ingredient composition, functionality and chemical reactions, but also improve natural sanitation, injection equipment and filtering technology.  

Sales are on the upswing as consumers look for products that meet their indulgent, nutritional and emotional needs, and meat and poultry selections are an increasingly popular part of the mix, according to Mintel Group, a Chicago-based global market research firm.

Chicken and turkey sales, like every meat category, posted impressive numbers for the 12 months ending Nov. 1, 2020, reports IRI, in Chicago. Chicken grew 12.7 percent in dollar sales to approximately $13.2 billion with volume sales up 8.3 percent. 

Hosts Francisco Najar-Villarreal & Dr. Phil Bass discuss meat and nutrient content with Dr. De Mello.

Do you know why a chicken has both white meat and dark meat? Do you know the factors that affects the tenderness and taste of red meat? This week, Francisco Najar-Villarreal talks with Dr. David Gerrard of Virginia Tech about some of the basics behind the meat we process and eat on a regular basis.