Meat&Poultry - June 2013 - (Page 60)

Ingredient Solutions Meat makeover Using ingredients to enhance shelf-life by donna berry T oday’s consumers are seeking In the meat and poultry indus- wellness through high-quali- tries, it is critical that retail prod- “Meat and poultry products pro- ty food experiences, according to ucts maintain appearance, texture, vide a perfect environment for spoil- The Hartman Group Inc., Bellevue, flavor, color and nutritive value dur- age microbial growth due to their Wash. Fresh, real and clean foods ing shelf-life, that period of time be- high moisture and neutral pH,” represent the foundation in treat- tween being packaged for sale and says David Meggs, director of sales, ment and prevention of disease, as being used by the consumer. But an Purac America, Lincolnshire, Ill. well as assuring physical and mental increasing amount of products are “Often, traditional methods such as energy. The challenge for food man- shipped to retail customers in case- salting, smoking, fermenting and re- ufacturers is consumers want conve- ready packaging, often spending a frigerating are insufficient in meet- nience and reasonable pricing, too, considerable time on delivery trucks ing today’s shelf-life requirements.” attributes typically achieved through and in distribution centers. For these processing and ingredient addition. products, fresh, real and clean can be a challenge. Eye appeal There is some overlap between ensuring safety, also known as controlling for pathogens, and simply ensuring shelf-life. Basically, shelflife is the amount of time that passes before meat becomes unpalatable or unfit for human consumption or unappealing to the eye. Thus, packers seek out ingredients and technologies that prevent the growth of spoilage microorganisms as well as prevent discoloration. It is important to note that growth of spoilage organisms renders the product organoleptically undesirable but not necessarily unsafe. Pathogens can cause illness, and in some cases fatalities. Pathogen growth is often undetectable by the human eye. Butchers work to trim fresh meat at a Whole Foods Market in Plymouth, Pa. (Photo courtesy of Whole Foods Market) 60 • Meat&Poultry • June 2013 •

Table of Contents for the Digital Edition of Meat&Poultry - June 2013

Meat&Poultry - June 2013
Table of Contents
Commentary - Now, we're cookin'
Business Notes - China’s Shuanghui makes bid for Smithfield
JBS posts $112.8M in Q1 earnings
COOL opponents vow to press on
Triumph Foods to expand pork facility
Hormel income dips on Jennie-O results, acquisitions
Washington - What’s in a name?
BBQ Report - Low & slow is red hot
BBQ Report - Carnivorous curriculum
Packaging Solutions - Consistency counts
Meat Processing Operations & Engineering - Small but savvy
Rooted in meat
Pushing pests out
Sanitation Tips - Usual suspects
CEO Series - Fit to lead
Ingredient Solutions - Meat makeover
Meat Perspectives - HAACP and more
From the Corral - STUNNING evidence
Names in the News
New Product Showcase
Classified Advertising
The Insider

Meat&Poultry - June 2013