Monthly Archives: May 2013

EXTREME TEMPERATURES IN THE CORN BELT

While the devastating tornado near Oklahoma City dominated news reports this week, the US Department of Agriculture noted that during the previous week, the central Plains and western Corn Belt experienced record high temperatures above 100°F while heavy rainfall in parts of Iowa, Minnesota and the Dakotas brought planting to a standstill. Continue reading

REDUCING SALT IN MEAT PRODUCTS

Fresh, animal-based proteins are naturally low in sodium, containing 50 to 70 mg per 100 g. But many meat and poultry processors add sodium-containing ingredients, primarily table salt (sodium chloride) and phosphates, to improve flavor, functionality and yield. This is particularly true for processed meat products. Continue reading