Processing Resources

 

Topic

Title

Author

Chilling

Proper Chilling Pays Dividends

Lynn Knipe

Cooking

Control the Wet Bulb Temp, Control the Process

Lynn Knipe

Emulsions

Meat Emulsions

Lynn Knipe

Forming

Forming Challenges

Lynn Knipe

 

Sectioned and Formed Meat Products

Lynn Knipe

Freezing

Storage Conditions Can Impact Frozen-Meat Quality Lynn Knipe

Injection

The High-Wire Act (Injection Process)

Lynn Knipe

Iridescence

Iridescence in Raw and Cooked Meats

Erwin Waters

Mixing

Mixing Meat 101

Lynn Knipe

Phosphates

Hard Water Affects Phosphate Functionality in Injected Meat Products

Lynn Knipe

 

Phosphates as Meat Emulsion Stabilizers

Lynn Knipe

 

Use of Phosphates in Sausage

Lynn Knipe

 

Use of Phosphates in Meat Products

Lynn Knipe

Pork Quality

Further Processing of Meat from Pigs Carrying the Napole Gene

Brian Paxton

Pre-rigor Processing

Pre-rigor / Hot Boning of Pork Carcasses

Lynn Knipe

Processing Calculations

FSIS Processing Inspector Calculations

USDA FSIS

Reducing Sodium

Reducing Sodium in Meat Products (Text)

Lynn Knipe

 

Sodium Reduction in Meat Products (ppt)

Lynn Knipe

Slicing

Factors Affecting Slicing Yields

Lynn Knipe

Tumbling and Massaging

Processing Tech: Time vs. Intensity

Lynn Knipe