meat

Items Tagged with 'meat'

ARTICLES

Protect Jerky Snacks

Multisorb uses Annual Meat Conference to showcase new JerkyFresh packets and other sorbent solutions for fresh and processed meats.

February 9, 2015

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Multisorb Technologies has announced it will exhibit its sorbent solutions for fresh and processed packaged meat products at the Annual Meat Conference in Nashville, Tenn., Feb. 22-24, 2015.

New Meats for Breakfast Applications

Burke introduces Spicy Breakfast Sausage, Maple-Flavored Breakfast Sausage and Corned Beef Crumbles for prepared food applications.

October 20, 2014

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Burke Corporation, a leading provider of fully cooked meat products to manufacturers, recently launched three new breakfast meats: Spicy Breakfast Sausage, Maple-Flavored Breakfast Sausage, and Corned Beef Crumbles.

Distiguished Research Award Recipient Named

The American Meat Science Association announced that Dr. Steven Shackelford is the recipient of the 2014 Distinguished Research Award.

May 14, 2014

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Shackelford is research food technologist at the U.S. Meat Animal Research Center (USMARC).

Where is the Beef?

New research reveals some 39% of beef and other red meat consumers ate less in 2013 than they did in 2012.

January 27, 2014

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That desire to cut meat out of the diet also appears to be impacting pork consumption trends as well.

Corbion Taps Key Segment Leaders

Food ingredient supplier Corbion announces North American executive appointments to support growth.

January 15, 2014

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January 14/Lenxa, Kan./Press Release – Food ingredients supplier Corbion announced three executive appointments and leadership roles to support growth in key markets.

Reduce Dairy by Cutting Meat and Dairy?

Cutting down on meat and dairy products in favor of a diet packed with fruit and vegetables could dramatically reduce the risk of diabetes.

November 15, 2013

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Animal products such as meat, cheese and egg yolks trigger stomach acids linked to the disease.

Cover Story

Building up Meat and Poultry

Meat seasoning has seen a boost from dry rubs, especially those including specialty gourmet sea salts--smoked salts, herb- and spice-infused salts, and volcanic salts.

Didi Davis

May 15, 2013

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The creative uses of rubs, spices, sauces and condiments has grown, as trends move more boldly into exotic and ethnic flavors.

Meat Consumption Declines

Per capita meat consumption in the U.S. ranks second globally and weighs in at nearly three times the global average.

April 11, 2013

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Several factors account for a decline in meat consumption.

AMI on Meat Study

Attempts to link cardiovascular disease to a single compound that is found at safe levels in red meat oversimplifies this complex disease.

April 10, 2013

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The AMI release notes the study's authors, themselves, say red meat is not to blame.

Defending Red Meat

A British study shows moderate consumption of red meat provides levels of essential minerals for people who currently consume lower-than-recommended amounts.

March 1, 2013

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A British study shows moderate consumption of red meat provides levels of essential minerals for people who currently consume lower-than-recommended amounts.

EVENTS

Webinar

5/26/21 to 5/26/22

Contact: Vania

Creating Unique Meat Analogs Through High Moisture Extrusion and Protein Blending

ON DEMAND: In this webinar, we will cover how you can utilize small scale extrusion to rapidly create a unique high moisture meat analog product through changing extrusion conditions and blending different types of protein.

The challenge to food producers in meeting this demand is producing products that match the taste and appearance of the animal products they are replacing. Enzymes play a critical role in processing and formulating many of the foods we consume every day, and they can be utilized to enhance a number of aspects of plant-based foods, from flavor and texture—to aroma, appearance and more.