Food Safety
Safe Product of Cured Products
Understanding cooking critical limits, proper come-up-time (CUT), relative humidity and cooling parameters is important to keep cured meat safe from pathogens and to ensure stable storage life.
Food Safety
Safe Production of Fermented Products
Proper methods of cooking and cooling of fermented products are important to reduce the risk of pathogens like Staphylococcus aureus and Salmonella spp.
Food Safety
Safe Production of Jerky
Reducing the risk of pathogens in your jerky by following the most recent guidelines helps ensure a safe product for your customers.
Food Safety
Safe Production of Large-Diameter Products
This detailed video takes you through specifics to meet critical cooking and cooling limits for large-diameter products, including bone-in hams.
Business
Is Wholesale Meat Sales Right For Your Business?
For anyone interested in a wholesale-scale operation, here’s a detailed look at wholesale market channels and how to get started in a retail channel.
Processing
How Stress Affects Water Holding Capacity
Abnormal levels of stress in animals before processing can lead to lower carcass yields and lower quality in the meat cuts.
Processing
Managing Water Holding Capacity (WHC)
Learn how pH levels and WHC are affected by how carcasses are stored, how quickly they are processed into sellable products, the processing approach, type of packaging and cooking styles.
Food Safety
Salmonella Control in Poultry
Protecting your operation and customers from Salmonella takes multiple safeguards and approaches.
Food Safety
Meat Recall Plan Development
This USDA booklet offers guidance on determining if a recall is necessary and the communication that follows.
Food Safety
Meat Safety with Sous-vide
The accompanying article sheds light on the parameters one should follow to keep food safe when using sous-vide cooking.
Processing
Water-Holding Capacity Explained
Understanding water-holding capacity (WHC) in meat can help processors understand fluctuations in price/lb.
Processing
Dry-cured and Fermented Meat
Refer to this handy summary for the finer points of dry-cured and fermented meat products, how they differ and the history of their existence.