Industry News - PM

News Briefs: Safety awards, Tyson pork, Kroger, cattle welfare, beef-bison bars


By Meatingplace Editors on 3/2/2018

Applications accepted for poultry safety awards

The Joint Poultry Industry Safety Award Program is accepting applications from poultry industry facilities with outstanding safety programs. The program is open to National Chicken Council, National Turkey Federation and U.S. Poultry & Egg Association members with poultry processing plants, further processing facilities, egg processing plants, hatcheries, feed mills and rendering facilities that, through the implementation of innovative and effective programs, have injury and illness rates below the industry average for three consecutive years.

Based on the latest data available from the Bureau of Labor Statistics, the poultry slaughter and processing OSHA total recordable illness and injury rate for 2016 was 4.2 cases per 100 full-time workers. The 2016 rate represents an 82 percent improvement from 1994.

Award program rules, regulations and application forms are available by clicking here. The application deadline for the 2018 awards is April 20.

Tyson proves its pork is the most tender

Tyson Fresh Meats’ Chairman’s Reserve Prime Pork brand was found to be 25 percent more tender than other leading brands of pork without added solution in a third-party study, the company said. Rather than survey consumers, the study used two different shear-force methods to test for tenderness by measuring the force needed to cut the meat. Steps were taken to ensure factors including product age, cooking temperature and cut location were equal. “The new tenderness claim gives customers the reassurance that the Tyson Fresh Meats Team is committed to providing nothing short of a high-quality, consistent product," said Ozlem Worpel, senior brand manager.

Kroger opens Culinary Innovation Center

Kroger said it has opened its Culinary Innovation Center in downtown Cincinnati, Ohio, where it will accelerate product development for Our Brands, produce new recipes for its Prep+Pared Meal Kits, explore restaurant concepts, and host food tastings and focus groups. The 12,000-square-foot R&D lab includes a commercial kitchen with multiple cooking stations and capabilities, including technology that allows video streaming of educational sessions to Kroger associates across the country. Kroger said it plans a rapid expansion of its meal kit business in 2018. 

USDA animal welfare checklist for beef

USDA’s Agricultural Marketing Service announced it has finalized a Beef Cattle Production Systems Checklist that allows organizations with beef animal welfare programs to be assessed for conformance with international standards. The agency’s Animal Welfare Assessment Program (AWAP) is a voluntary service for industry that evaluates programs to meet the International Organization for Standardization (ISO) Technical Specification (TS) 34700. AWAP will continue to work with interested industry partners to develop checklists for other species with established World Organization for Animal Health (OIE) animal welfare chapters.

Beef and bison bars

DNX Foods announced a deal with Sprouts Farmers Market that has landed its grass-fed beef and bison bars on the shelves of the natural food store chain's 290 locations nationwide. The bars also contain organic fruits and vegetables like dates, sweet potatoes, goji berries and coconut oil.


 
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