Food Safety
Cooking & Cooling Summary
This video offers a review of the AAMP Cooking & Cooling series with some final thoughts by Outreach Specialist Abbey Davidson.
Labeling & Packaging
Meat Cuts Naming Practices
Join marketing and product specialists in this introductory webinar that explains the creation and adherence to a standard approach to meat nomenclature.
Equipment
Choosing the Right Stuffer
Determine which meat stuffer setup is right for you and your operation based on the pros and cons of each.
Equipment
Uneven Carcass Splits
Learn how to identify and correct the carcass variation, equipment failure and human error that typically lead to uneven splits in carcasses.
Equipment
Humidity During Smoking
When smoking meats, humidity is one of the most important factors affecting color development.
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.