Meat and Poultry Processing - Articles - Page 131

Processing Tech

Revolutionizing formed products

Consumer demand for low-sodium, clean-label products requires changes to current product formulations and technology.

Megan Pellegrini

July 2, 2014

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Last year, a new burger patty was introduced to foodservice operators that cooks in half the time of other burgers.

Cooking & Chilling Report

Keeping up with cook/chill technologies

Advancement in cooking and chilling technologies continues to meet the varied demands of protein processors and end users.

Megan Pellegrini

July 2, 2014

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Cook and chill technologies affect products as small as individual airline entrees to 2,000-pound batches of meats for casino commissaries to luncheon meats for school and hospital commissaries.

Cordray's Corner

Repeat sales – A key to success

Dr. Joe Cordray

June 30, 2014

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For any business one of the major keys to success is repeat sales

2014 Plant of the Year

Vote Today!

June 23, 2014

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The list of facilities visited in the past year by editor-in-chief Andy Hanacek continues to impress, featuring some of the biggest companies and most innovative plants in the industry!

Columbus Foods, Harris Ranch announce partnership

June 16, 2014

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Building on last month’s announcement of a $28 million dollar investment in its Bayfront facility, to increase manufacturing capacity for its slow-cured salame, Columbus Foods has expanded its deli meat production capabilities through a new partnership with industry leader Harris Ranch.

Is it time to reconsider global regulations for food-grade lubricants?

Megan Pellegrini

June 16, 2014

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Since 1998, food-grade lubricants haven’t been regulated by any government body

marel sensor X, Boscher Volailles slaughter and deboning

Protein Problem Solver

Protein Problem Solver: Detection, grading systems help produce superior boneless poultry

June 14, 2014

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Boscher Volailles is a French poultry slaughtering and deboning plant built in 2008, that is part of the Glon group.

Processing Technology

Whole-muscle products 'muscle' in on new trends

How do whole-muscle products stack up in the niche marketplace?

Megan Pellegrini

June 12, 2014

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

Meat Science Review

Meat Science Review: Consumer perception of beef value-added cuts

A.N. Lepper-Blilie Eric P. Berg

June 8, 2014

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Tenderness, juiciness and flavor are commonly known as the main attributes that describe beef palatability, with tenderness being most important to consumers.