The Butcher Vol 6 No 2
Our news update on movers and shakers in the meat and
deli industries. Read more...
Industry Focus - Update on meat labelling – comply or fry!
The much-anticipated meat labelling regulations were gazetted in October 2013 to protect consumers against purchasing mislabelled meat products from suppliers/retailers. Read more...
Deli Counter - Taken with take-away packaging
Easily transportable, leak-proof containers that preserve foods’
taste, freshness, quality and temperature – these are the
components consumers look for when taking away meals for consumption at home, the office, or al fresco. Read more...
Special Feature - Getting the most out of coatings
Chicken nuggets, Wiener Schnitzel, fish fingers, vegetable fritters…
Consumers crave the texture, crunch and flavour of battered
and breaded products. But what do processors hanker for?
For more information about Africa's Big Seven, click here
| Special Feature - Tumbling and injection
for protein functionality
The effectiveness of the two widely used methods of optimal
brine distribution in poultry and meat, namely tumbling and
injection, are reliant on advanced equipment, crucial steps taken
during production, and, in the Read more...
Brining - Reduced brining: poultry producers’ feathers ruffled
Following the recent news that DAFF plans to amend brining regulations, the poultry industry has been given a year to adjust
its brine levels from the level of 30% currently allowed to a
maximum of 15% in individually quick frozen chicken portions.
Meat of the Month - Offally good
With the latest chef fad embracing “nose to tail” cooking and
home cooks looking for cheaper options, offal is making a
comeback. Offal offers great variety, is scrumptious when
prepared in the correct manner and has noteworthy nutritional
value. Read more...
Business Operations - Water and energy savings
The Butcher addresses how measures taken by food processors
to reduce water and electricity usage can result in short and
long-term savings, with the added social benefit of reducing
greenhouse emissions. Read more...
HACCP/Hygiene -HACCP standards and certification
To ensure safe food products to the consumer, it is essential that
all food safety hazards are identified and satisfactorily controlled at
each step within the production, manufacturing and supply chain.