Consumers may not know why they don't overcook the pork loin anymore, but if they're happy with the end result -- a perfectly cooked entree -- then that's what counts, retailers said. Enhancing fresh meat and poultry with a solution of broth, a sodium and water solution or a citric acid mixture is not new, but it's gaining ground. In its 2004 national meat case survey, Duncan, S.C.-based Cryovac found that 21% of fresh meat was enhanced. Broken down by species, the Cryovac figures show 45% ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Why Register for FREE?
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.