Meat! It’s what’s for dinner, now more than ever! According to the United States Department of Agriculture (USDA), the average consumer will dine on over 220 pounds of red meat and poultry this year. That’s more meat to hit the dinner table than any previous year. And while the USDA recommends five or six ounces or protein per day, most of us will eat double that amount.
So why the increase? Protein tops the list of what consumers want in their diet and meat is the easiest way to fulfill that need. And while demand for plant-based proteins is also increasing, meat and poultry remain most diners’ favorite source of protein. Proof of our love for meat is in the snack aisles of the local grocery store, which overflow with meat and meat-based snacks. Every varieties of jerky-style meat treats reign supreme, everything from traditional beef jerky to pork, chicken, bison and turkey jerky.
U.S. meat production is up as livestock producers expand thanks to inexpensive feed grain and increased demand, both in the U.S. and abroad. Domestic production is expected to also hit an all-time high in 2018.
But while meat producers are preparing to meet the meat demand with more supply and expanded product lines, many are hedging their bets by adding non-meat protein products to their repertoire. Plant-based meat substitutes are expected to climb in the coming years as well.
And with food safety always a prime concern in the meat industry, JBT-Avure offers producers one of the most effective ways to serve safe, healthy foods without chemicals or heat. High pressure processing (HPP) inactivates harmful and potentially deadly pathogens like E. coli, listeria and salmonella making food safer and keeping the delicious flavor. Many meat producers are using HPP for ready-to-eat meats, sliced and cured hams, fresh ground beef, ground turkey, chicken, pepperoni, hot dogs and sausages and a host of other product lines.
If you’d like more to learn more about HPP and meat production, check out our Avure products.
