Author: Melissa Morgan (Newman)
Major Program: Business Retention and Expansion
USDA established compliance guidelines in 1999 for meeting lethality performance in ready-to-eat meat products. These guidance documents have been revised over the years. FSIS issued revisions of its cooking (lethality) and stabilization (cooling and hot-holding) guidance in 2017, referred to as Appendices A and B. The revisions considered emerging technologies, processes, and science while ensuring that the guidance results in safe food production when applied correctly. In 2021, FSIS revised t
Continuing a long history of service to the Ale 8 bottling company in Winchester, KY, the University of Kentucky Food Systems Innovation Center performed a consumer sensory panel to evaluate new products under development by the company. Consumer sensory panels are often utilized to measure product differences, characteristics, or preferences. This information is used to identify future business activities such as new flavors, packaging styles, colors, textures, etc.
Mrs. Weiss's soup mix (American Specialty Foods) has a long history in Cleveland that dates back to 1923. The chicken-flavored old-fashioned noodle soup and another noodle variety, kluski, were analyzed by the University of Kentucky Food Systems Innovation Center for two years to assist the manufacturer in setting an accurate shelf-life. Shelf life is the length of time a food can be kept in understated storage conditions while maintaining its optimum safety and quality. The shelf life of fo
