Meat+Poultry - February 2024 - 44

INGREDIENT ISSUES
Food Industry
Pneumatic Material
Conveying Systems
QCR Air/Material Separator
Pressure Blower
Trim Cutter
Venturi Powered Solutions
Quickdraft conveying systems are used in a variety
of applications for meat, poultry, seafood, and offal
processing as well as snack food production. They are
an excellent solution for removal of spent casings off
of peelers. Our designs are focused on food safety
with break-apart components for easy inspection and
elimination of horizontal surfaces and harborage points.
* No moving components
in the conveying duct
* Consistent, dependable
conveying performance
* Little or no maintenance
* Ease of cleaning
* Increased food safety
* Designed for 24/7
operation
* Long service life
* Reduce labor required for
moving your products
* Sound reduction
equipment available
global cuisine. The National Restaurant Association's
" 2024 What's Hot Culinary Forecast " shows that classic
comfort foods are a safe way for consumers to sample
unique ingredients and flavors from other regions, both
domestic and international sausages fit the criteria.
After all, what's more comforting in America than
" baseball, hot dogs, apple pie and Chevrolet? "
Sausages may even be designed to fit the " healthy "
trend. Hillshire Farm, a brand of Tyson Foods Inc.,
Springdale, Ark., for example, recently rolled out
Harvest Blends. Available in smoked uncured Polska
kielbasa and smoked sausage, Harvest Blends combine
chicken and pork with quinoa, onion and bell pepper.
Another box that many sausages check is the
trend in complex heat flavor profiles, which is gaining
traction, according to the 2024 food forecast from
Whole Foods Market, Austin, Texas. The retailer
identified Louisiana Hot Links from Silva Sausage Co.,
as an example. The Gilroy, Calif.-based sausage maker
also produces Portuguese linguiƧa sausage, which is
available in select Whole Foods stores. LinguiƧa is a
pork sausage spiced with lots of garlic and identifiable
pieces of red pepper and other chilis. It tends to be a
coarse sausage and is often smoked.
Jamaican jerk sausage, on the other hand, is
spiced pork sausage, but the spices are less about heat
(capsaicin). They are more about warmth through the
inclusion of cinnamon and nutmeg, often with a hint of
brown sugar. Authentic Jamaican jerk sausage relies
on the preparation process known as jerk, and in this
instance, involves smoking the sausage over burning
pimento wood.
Maltese sausage, also known as zalzett tal-malti,
is a very salty ground pork product containing lots of
visible parsley, which provides citrus notes. There's
also smoky flavor from paprika. Other common
seasonings are herbs indigenous to Malta, including
rosemary and coriander. The sausage is never cured
or smoked.
1-855-VENTURI
(Toll Free in U.S. and Canada)
sales@quickdraft.com
GETTING CREATIVE
There's an entire world of sausage innovations just
waiting to be discovered. Some are family-held secrets,
while others are creative spins on traditional concepts.
Silva Sausage Co.

Meat+Poultry - February 2024

Table of Contents for the Digital Edition of Meat+Poultry - February 2024

Meat+Poultry - February 2024 - Intro
Meat+Poultry - February 2024 - 1
Meat+Poultry - February 2024 - 2
Meat+Poultry - February 2024 - 3
Meat+Poultry - February 2024 - 4
Meat+Poultry - February 2024 - 5
Meat+Poultry - February 2024 - 6
Meat+Poultry - February 2024 - 7
Meat+Poultry - February 2024 - 8
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Meat+Poultry - February 2024 - 49
Meat+Poultry - February 2024 - 50
Meat+Poultry - February 2024 - 50a
Meat+Poultry - February 2024 - 50b
Meat+Poultry - February 2024 - 51
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Meat+Poultry - February 2024 - 53
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-beef-trends-technology-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
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https://www.nxtbook.com/sosland/mp/2018_02_01
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https://www.nxtbook.com/sosland/mp/2015_07_01
https://www.nxtbook.com/sosland/mp/2015_06_01
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https://www.nxtbook.com/sosland/mp/2015_01_01_mp
https://www.nxtbook.com/sosland/mp/2014_12_01
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https://www.nxtbook.com/sosland/mp/2010_12_01
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http://digital.meatpoultry.com/sosland/mp/2010_08_01
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http://digital.meatpoultry.com/sosland/mp/2004_06_01
http://digital.meatpoultry.com/sosland/mp/2004_05_01
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http://digital.meatpoultry.com/sosland/mp/2003_12_01
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