Meat, Poultry and Seafood: What the Experts Say
Develop better meat, poultry and seafood products
Well, folks... here we are at the end of the year. 2012 becomes 2013. We all get a year older. No denying that. Typically, this is a time to look back at what has transpired over the past 12 months and project what may occur in the next 12.
Your food industry has continued to grow and refine in 2012. I imagine it will do the same in 2013.
Write to our staff and let us know what achievements you've made in 2012 and what you intend to conquer in 2013.
Here are the folks who want to know:
Bob Garrison, Chief Editor
David Feder, Managing Editor
William Roberts, Assistant Editor
I also want to know what you're planning and making and completing. You can comment directly on this page. I implore you. Do it! Share with us, and make the world a better place.
Too much?
At any rate, before the year slips away, we must squeeze in an entry about developing meat, poultry and seafood products. We know plenty of proteins will be consumed over the next two weeks, and it's your hard work that brings those foodstuffs to tables all over the world. (See, you are making the world a better place.)
As for me, well, I'm doing what I can, which primarily means that I am keeping my childhood friend and current neighbor Sherwood Day away from Twitter. If his psychosis enters our world on a broad scale, we will never have a moment's peace. He is a menace, both persistent and boring. I will do what I can to save you from his dreck.
In the meantime, your weekly reduction!
Videos concerning the development and formulation of meat, poultry and seafood products. You're all winners!
RDC12-WB3_Zonka_KendallCollege
Presenter: Renee Zonka, RD, CHE, CEC - Dean
Company: Kendall College School of Culinary Arts
The Lab Trials and Tribulations of Sodium Reduction in Meats
Presenter: Dustin Grossbier
Company: Nu-Tek Salt LLC
Innovative Solutions for Meat and Poultry
Presenter: Tom Katen,
Company: Cargill Texturizing Solutions
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