How Stress Affects Water Holding Capacity

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.

Managing Water Holding Capacity (WHC)

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.

Water-Holding Capacity Explained

Processing

Water-Holding Capacity Explained

Understanding water-holding capacity (WHC) in meat can help processors understand fluctuations in price/lb.

Dry-cured and Fermented Meat

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.

Are Phosphates Good or Bad?

Principles of Meat Science

Are Phosphates Good or Bad?

Learn the facts about phosphate effects on our bodies and whether or not to include it in your meat applications and labeling.

Creating Value with Chicken Sausage

Processing

Creating Value with Chicken Sausage

Making coarse ground sausages using chicken thigh meat and other dark meat increases the value of meat sources.

Curing a Country Ham

Processing

Curing a Country Ham

Meat scientist Dr. Gregg Rentfrow guides you through the ham selection, trimming and curing process that leads to a delicious ham.

Selecting Raw Materials for Sausage

Processing

Selecting Raw Materials for Sausage

Each meat ingredient has its own fat content, flavor profile and functionality contributing to the final product attributes.

Sausage Source Material Examples

Processing

Sausage Source Material Examples

Refer to this useful link for a simple diagram of sausage meat examples, names and lean/fat ratios.

Verifying Fat/Lean Label Declaration

Processing

Verifying Fat/Lean Label Declaration

Ground beef producers need to verify fat content in compliance with the CFR Ground Beef Standard of Identity.

Fat-to-Lean Guide for Grinding Beef

Processing

Fat-to-Lean Guide for Grinding Beef

Here’s a quick and easy visual guide to help you estimate declared fat-to-lean percentages in your beef primals for verification.

Better Burgers and Meatballs

Processing

Better Burgers and Meatballs

A better understanding of how different factors affect shape and texture helps form better burgers and meatballs.