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.
Equipment
Proper Saw Care and Maintenance
Proper operation and maintenance of meat processing saws ensure long-lasting performance.
Principles of Meat Science
Meat Color & What Changes It
This resource serves as a comprehensive guide for understanding and managing the factors that impact fresh meat color, aiming to help maintain product quality and meet consumer expectations.
Food Safety
Salmonella Numbers Matter
This resource discusses the importance of accurately quantifying Salmonella in food products to assess and manage public health risks effectively.
Food Safety
Understanding Salmonella’s Ability to Cause Illness
This resource will help you understand the factors that influence how Salmonella causes illness, emphasizing the importance of considering the type and amount of bacteria when assessing food safety.