Processor Extends Shelf-Life of Meat Products by 40% and Achieves ALT-2 Status with Use of Automated Antimicrobial Spray System
Processor Extends Shelf-Life of Meat Products by 40% and Achieves ALT-2 Status with Use of Automated Antimicrobial Spray System
2 PagesProcessor Extends Shelf-Life of Meat Products by 40% and Achieves ALT-2 Status with Use of Automated Antimicrobial Spray System Problem: North Country Smokehouse, a family-run smokehouse producing a wide variety of meat prod- ucts, was achieving a shelf life of 45 to 50 days for their whole muscle and roll stock products. Like most processors, they wanted to extend the shelf life of their products. They also wanted to achieve ALT-2 status
