Processing
Lamb Quality Grading: Essential Guidelines for Meat Processors
Understanding USDA lamb quality grading empowers meat processors to deliver superior, consistent products. This video provides tips to boost product value, market trust, and staff expertise.
Processing
Sous-Vide: Unlocking Consistency, Safety, and Value
Sous vide empowers meat processors to deliver premium results, ensuring food safety and maximizing product appeal. With this technique, processors can achieve consistent, high quality meat cuts.
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.
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.
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.
Processing
Creating Value with Chicken Sausage
Making coarse ground sausages using chicken thigh meat and other dark meat increases the value of meat sources.
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.
Processing
Selecting Raw Materials for Sausage
Each meat ingredient has its own fat content, flavor profile and functionality contributing to the final product attributes.
Processing
Sausage Source Material Examples
Refer to this useful link for a simple diagram of sausage meat examples, names and lean/fat ratios.
Processing
Verifying Fat/Lean Label Declaration
Ground beef producers need to verify fat content in compliance with the CFR Ground Beef Standard of Identity.