Meat + Poultry - July 2016 - 79

R

emoving moisture from all types of
food, including highly perishable meat
and poultry, is one of the oldest forms
of preservation. The art of drying meat by
hanging a slab out in the sun dates back
to nomadic societies who relied on this
preservation technique to maintain an ample
supply of energy-dense, non-perishable food
while they traversed the lands.
Different cultures have varied drying
methods and recipes, which can include salting
and smoking, with or without the addition
of flavors, herbs and spices. The meats are
diverse, too, and include the common beef,
chicken, pork and turkey, as well as the more
exotic, such as duck, ostrich and venison.
Today, commercially produced jerky
and other non-perishable meat snacks are
made in carefully controlled and regulated
manufacturing environments to ensure
sanitary and food safety requirements are
met. Even product described as artisan,
hand-crafted or local must follow defined
procedures that include good manufacturing
practices and food safety protocol.
The beauty of the drying process is that it
can be very simple and with few, and familiar,
ingredients. In other words, jerky can be very
clean label, the buzz word in the food marketing
world. It's also naturally high in protein, the
leading nutrient many of today's consumers
are trying to increase in their diet. And finally,
probably the most attractive attribute, jerky
carries all types of flavor very well. From citrus
to mesquite to sriracha, when moisture is pulled
from marinated and seasoned meats, the flavors
concentrate and get sealed in to produce a wide
array of diverse meat snacks.
"Meat snacks are hot because the demand
for protein is increasing," according to Chris
Running, founder and CEO, Caveman Foods
LLC, San Francisco, manufacturers of chicken
jerky and bars. "They are a healthy, portable
source of protein."
Meat snacks generated more than
$383 million in sales in 2015 according to
Schaumburg, Illinois-based Nielsen. While
less than 3 percent of the more than $13
billion snack food category, meat snacks are
a booming business thanks to innovation in
flavor and form, as well as protein content.
In 2015, dollar sales of meat snacks grew
14.5 percent, just behind the fastest growing

category of popped popcorn, which grew more
than 16 percent to slightly more than $399
million. This was all while the much larger
salty snack categories of potato chips and
pretzels were flat. 
Meat snacks have come a long way since
the turn-of-the-century. They are no longer
just comminuted meat products packed with
sodium and preservatives and displayed by the
register at a truck stop.
"We think having to tradeoff between
taste and nutrition in meat snacks is a thing
of the past," Running says. "We now have the
capability of creating great-tasting meat snacks
that are far healthier than their predecessors.
There are great-tasting options that are
lower in sugar, lower in sodium and free of
preservatives and fillers. This is the future for
meat snacks. Expect to see many new forms
and exotic flavors that deliver on this new
portable, healthy protein profile."

"Meat snacks
are hot
because the
demand for
protein is
increasing."
- CHRIS RUNNING

SHELF-LIFE EXTENSION TECHNIQUES
Because open-air drying is not an efficient or
safe jerky-making option in today's industrial
world, manufacturers typically salt and smoke
meat to make it a non-perishable food. These
techniques also add flavor and influence texture.
Salting, as the name suggests, involves
applying salt to the outside of meat. This
pulls moisture from the product, thus, drying
the product. It also slows the oxidation
process, preventing fats from going rancid.
Salting simultaneously dehydrates spoilage
microorganisms in the meat, preventing their
growth. Sugar functions similarly, which is why
it is often part of the salting system. By adding
sugar, sodium can be reduced along with an
overly salty taste.
Curing refers to a salting application that
includes nitrates or nitrites in their pure form.
These chemicals undergo various reactions in
meat and poultry to produce a desirable red
color as well as a zingy, tangy flavor. Curing
breaks down and tenderizes tough protein
fibers, resulting in a compact yet tender texture.
But most importantly, curing impedes the
growth of harmful bacteria, such as botulism.
In efforts to appeal to natural-foods
enthusiasts, many processors use "naturalcuring" techniques. This involves the addition
of ingredients that are inherent sources of
nitrates and nitrites, most notably celery juice

Chef's Cut Real Jerky
has capitalized on the
consumer's love of
bacon with its uncured
bacon jerky.

www.meatpoultry.com | 07.16 | MEAT+ POULTRY

79


http://www.meatpoultry.com

Meat + Poultry - July 2016

Table of Contents for the Digital Edition of Meat + Poultry - July 2016

Meat + Poultry - July 2016
CONTENTS
COMMENTARY - Just rewards
BUSINESS NOETS - TYSON FOODS APPOINTS HAYES TO PRESIDENT
MCDONALD’S HQ ON THE MOVE
HOUSE OF RAEFORD DEBUTS NEW FACILITY
OSI ACQUIRES FORMER TYSON FOODS FACILITY
SMITHFIELD FOODS ISSUES FIRST INSTALLMENT OF 2015 REPORT
HORMEL FOODS SHOWS PROGRESS $1B AT A TIME
PERDUE LAUNCHES NEW TV COMMERCIALS
NATHAN’S FAMOUS PROFIT DECLINES AS SALES RISE
US FOODS LAUNCHES LINE OF SUSTAINABLE PRODUCTS
WASHINGTON - Splitting up votes on TTP
COVER STORY - Dreaming big
PLANT PROFILE - SMARTER PROCESSING
TOOLS OF THE TRADE - Dialing up detection
FOOD SAFETY - BEHAVIORS MATTER
PLANT OPERATIONS - Blending science, quality and culture
SMALL BUSINESS MATTERS - GOOD OL' DAYS
PACKAGING SOLUTIONS - Beyond the whole bird
INGREDIENT SOLUTIONS - Portable protein
EDUCATION - Getting a career jumpstart
SEMINAR SUMMARY - MORE MEAT
LABOR - Developing employment
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
IFFA RECAP 2016
Unveiling excellence
IFFA RECAP 2016
Technology sneak peek
Revolutionary success
2016 IFFA another record
On-trend at IFFA
Clipping perfection
2016 IFFA competitive quality
2016 IFFA worldly attendance
Integrating expertise
Big results in a small package
Efficiency, speed, versatility
2016 IFFA new partnership
2016 IFFA happenings
Staying a cut above
Cutting-edge capabilities
Functional solutions
2016 IFFA IMAGES
Innovations from Iceland
Meat + Poultry - July 2016 - Meat + Poultry - July 2016
Meat + Poultry - July 2016 - 2
Meat + Poultry - July 2016 - 3
Meat + Poultry - July 2016 - CONTENTS
Meat + Poultry - July 2016 - 5
Meat + Poultry - July 2016 - 6
Meat + Poultry - July 2016 - 7
Meat + Poultry - July 2016 - COMMENTARY - Just rewards
Meat + Poultry - July 2016 - 9
Meat + Poultry - July 2016 - OSI ACQUIRES FORMER TYSON FOODS FACILITY
Meat + Poultry - July 2016 - 11
Meat + Poultry - July 2016 - HORMEL FOODS SHOWS PROGRESS $1B AT A TIME
Meat + Poultry - July 2016 - PERDUE LAUNCHES NEW TV COMMERCIALS
Meat + Poultry - July 2016 - US FOODS LAUNCHES LINE OF SUSTAINABLE PRODUCTS
Meat + Poultry - July 2016 - 15
Meat + Poultry - July 2016 - WASHINGTON - Splitting up votes on TTP
Meat + Poultry - July 2016 - 17
Meat + Poultry - July 2016 - COVER STORY - Dreaming big
Meat + Poultry - July 2016 - 19
Meat + Poultry - July 2016 - 20
Meat + Poultry - July 2016 - 21
Meat + Poultry - July 2016 - 22
Meat + Poultry - July 2016 - 23
Meat + Poultry - July 2016 - 24
Meat + Poultry - July 2016 - 25
Meat + Poultry - July 2016 - PLANT PROFILE - SMARTER PROCESSING
Meat + Poultry - July 2016 - 27
Meat + Poultry - July 2016 - 28
Meat + Poultry - July 2016 - 29
Meat + Poultry - July 2016 - 30
Meat + Poultry - July 2016 - 31
Meat + Poultry - July 2016 - 32
Meat + Poultry - July 2016 - 33
Meat + Poultry - July 2016 - TOOLS OF THE TRADE - Dialing up detection
Meat + Poultry - July 2016 - 35
Meat + Poultry - July 2016 - 36
Meat + Poultry - July 2016 - 37
Meat + Poultry - July 2016 - 38
Meat + Poultry - July 2016 - 39
Meat + Poultry - July 2016 - 40
Meat + Poultry - July 2016 - 41
Meat + Poultry - July 2016 - FOOD SAFETY - BEHAVIORS MATTER
Meat + Poultry - July 2016 - 43
Meat + Poultry - July 2016 - 44
Meat + Poultry - July 2016 - 45
Meat + Poultry - July 2016 - 46
Meat + Poultry - July 2016 - 47
Meat + Poultry - July 2016 - 48
Meat + Poultry - July 2016 - 49
Meat + Poultry - July 2016 - PLANT OPERATIONS - Blending science, quality and culture
Meat + Poultry - July 2016 - 51
Meat + Poultry - July 2016 - 52
Meat + Poultry - July 2016 - 53
Meat + Poultry - July 2016 - 54
Meat + Poultry - July 2016 - 55
Meat + Poultry - July 2016 - 56
Meat + Poultry - July 2016 - 57
Meat + Poultry - July 2016 - 58
Meat + Poultry - July 2016 - 59
Meat + Poultry - July 2016 - 60
Meat + Poultry - July 2016 - 61
Meat + Poultry - July 2016 - SMALL BUSINESS MATTERS - GOOD OL' DAYS
Meat + Poultry - July 2016 - 63
Meat + Poultry - July 2016 - 64
Meat + Poultry - July 2016 - 65
Meat + Poultry - July 2016 - 66
Meat + Poultry - July 2016 - 67
Meat + Poultry - July 2016 - 68
Meat + Poultry - July 2016 - 69
Meat + Poultry - July 2016 - PACKAGING SOLUTIONS - Beyond the whole bird
Meat + Poultry - July 2016 - 71
Meat + Poultry - July 2016 - 72
Meat + Poultry - July 2016 - 73
Meat + Poultry - July 2016 - 74
Meat + Poultry - July 2016 - 75
Meat + Poultry - July 2016 - 76
Meat + Poultry - July 2016 - 77
Meat + Poultry - July 2016 - INGREDIENT SOLUTIONS - Portable protein
Meat + Poultry - July 2016 - 79
Meat + Poultry - July 2016 - 80
Meat + Poultry - July 2016 - 81
Meat + Poultry - July 2016 - 82
Meat + Poultry - July 2016 - 83
Meat + Poultry - July 2016 - EDUCATION - Getting a career jumpstart
Meat + Poultry - July 2016 - 85
Meat + Poultry - July 2016 - 86
Meat + Poultry - July 2016 - 87
Meat + Poultry - July 2016 - 88
Meat + Poultry - July 2016 - 89
Meat + Poultry - July 2016 - 90
Meat + Poultry - July 2016 - 91
Meat + Poultry - July 2016 - SEMINAR SUMMARY - MORE MEAT
Meat + Poultry - July 2016 - 93
Meat + Poultry - July 2016 - 94
Meat + Poultry - July 2016 - 95
Meat + Poultry - July 2016 - 96
Meat + Poultry - July 2016 - 97
Meat + Poultry - July 2016 - 98
Meat + Poultry - July 2016 - 99
Meat + Poultry - July 2016 - LABOR - Developing employment
Meat + Poultry - July 2016 - 101
Meat + Poultry - July 2016 - SHOWCASE
Meat + Poultry - July 2016 - 103
Meat + Poultry - July 2016 - 104
Meat + Poultry - July 2016 - 105
Meat + Poultry - July 2016 - NAMES IN THE NEWS
Meat + Poultry - July 2016 - 107
Meat + Poultry - July 2016 - CLASSIFIEDS
Meat + Poultry - July 2016 - 109
Meat + Poultry - July 2016 - 110
Meat + Poultry - July 2016 - 111
Meat + Poultry - July 2016 - 112
Meat + Poultry - July 2016 - ADVERTISERS
Meat + Poultry - July 2016 - THE INSIDER
Meat + Poultry - July 2016 - 115
Meat + Poultry - July 2016 - 116
Meat + Poultry - July 2016 - IFFA RECAP 2016
Meat + Poultry - July 2016 - IFFA2
Meat + Poultry - July 2016 - Unveiling excellence
Meat + Poultry - July 2016 - IFFA RECAP 2016
Meat + Poultry - July 2016 - IFFA5
Meat + Poultry - July 2016 - Technology sneak peek
Meat + Poultry - July 2016 - IFFA7
Meat + Poultry - July 2016 - Revolutionary success
Meat + Poultry - July 2016 - IFFA9
Meat + Poultry - July 2016 - 2016 IFFA another record
Meat + Poultry - July 2016 - IFFA11
Meat + Poultry - July 2016 - On-trend at IFFA
Meat + Poultry - July 2016 - IFFA13
Meat + Poultry - July 2016 - Clipping perfection
Meat + Poultry - July 2016 - IFFA15
Meat + Poultry - July 2016 - 2016 IFFA competitive quality
Meat + Poultry - July 2016 - IFFA17
Meat + Poultry - July 2016 - IFFA18
Meat + Poultry - July 2016 - 2016 IFFA worldly attendance
Meat + Poultry - July 2016 - Integrating expertise
Meat + Poultry - July 2016 - IFFA21
Meat + Poultry - July 2016 - Big results in a small package
Meat + Poultry - July 2016 - IFFA23
Meat + Poultry - July 2016 - Efficiency, speed, versatility
Meat + Poultry - July 2016 - IFFA25
Meat + Poultry - July 2016 - 2016 IFFA new partnership
Meat + Poultry - July 2016 - IFFA27
Meat + Poultry - July 2016 - 2016 IFFA happenings
Meat + Poultry - July 2016 - IFFA29
Meat + Poultry - July 2016 - Staying a cut above
Meat + Poultry - July 2016 - IFFA31
Meat + Poultry - July 2016 - Cutting-edge capabilities
Meat + Poultry - July 2016 - IFFA33
Meat + Poultry - July 2016 - Functional solutions
Meat + Poultry - July 2016 - IFFA35
Meat + Poultry - July 2016 - 2016 IFFA IMAGES
Meat + Poultry - July 2016 - Innovations from Iceland
Meat + Poultry - July 2016 - IFFA38
Meat + Poultry - July 2016 - IFFA39
Meat + Poultry - July 2016 - IFFA40
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