Articles by Elizabeth Fuhrman

Cattle

Safety starting pre-harvest

The development of food-safety interventions prior to slaughter and fabrication has seen a variety of alternatives, and a variety of results.
Elizabeth Christenson Fuhrman
Elizabeth Fuhrman
June 11, 2013
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Cattle producers need a variety of tools in their pre-harvest toolbox to aid in food-safety interventions.
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marinade, chicken, sauce
Formulation Strategies

Putting flavor first

Consumers crave new taste experiences with their proteins through sauces and marinades.
Elizabeth Christenson Fuhrman
Elizabeth Fuhrman
May 7, 2013
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Many protein categories are saturated with product offerings, so much so that consumers are looking for new flavors and more flavors to appease their palates. Sauces and marinades provide a way to accomplish this task.
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Food safety

Apparel: full-coverage food safety

Elizabeth Christenson Fuhrman
Elizabeth Fuhrman
April 9, 2013
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Something as simple as improper care, cleaning and handling of uniforms and garments can lead to product contamination by introducing a microbial or foreign material risk to product. Not to be taken lightly, proper apparel care has become a part of many processors’ culture.
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Freezing systems

Opportunities for better freezing systems

Elizabeth Christenson Fuhrman
Elizabeth Fuhrman
February 19, 2013
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In response to the demand to operate as efficiently as possible, freezing systems have stepped up to aid in energy management. Most of the improvements that have been made to modern freezing systems are in the areas of control and automation, says Eldon Roth, founder and chairman of Beef Products Inc.  


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cattle chute into slaughter facility

Improvements in slaughtering

Elizabeth Christenson Fuhrman
Elizabeth Fuhrman
January 24, 2013
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Processors face a variety of trials with slaughter equipment. It is a real challenge to design equipment that is durable, easy to maintain and capable of work cycling in environments that have large changes in temperature and humidity. In addition, processors still need to protect workers and be concerned about food safety.
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