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Website. osigroup.com. OSI Group is an American privately owned holding company of meat processors that service the retail and food service industries with international headquarters in Aurora, Illinois. It operates over 65 facilities in 17 countries. Sheldon Lavin was the owner, CEO and chairman until his death in May 2023.
Overview. Founded in 1906 in Chicago as the American Meat Packers Association, the American Meat Institute is a trade association that provides leadership to advance the interests of America’s meat and poultry packing and processing companies, and the 526,000 workers they employ, before government, media, and the public.
The Meat Institute is governed by elected leaders and staffed by 35 professionals. The Meat Institute elected leaders include five officers plus the president and CEO, as well as a 91-person board of directors and a 20-person executive committee. [5] The current officers are as follows: [6] Meat Institute president and CEO: Julie Anna Potts [7]
Feed conversion ratio (FCR) is the ratio of inputs to outputs; it is the inverse of "feed efficiency" which is the ratio of outputs to inputs. [2] FCR is widely used in hog and poultry production, while FE is used more commonly with cattle. [2] Being a ratio the FCR is dimensionless, that is, it is not affected by the units of measurement used ...
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis. Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable ...
Non-profit. Founded. 1939; 85 years ago (1939) Headquarters. Chicago, Illinois. Website. www.ift.org. The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry.
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.