In Ep. 8 of MeatingPod, we're talking meat quality, safety and shelf life with Dr. Peter Taormina, president of Etna Consulting and former director of science, food safety and quality with Smithfield Foods. We're diving in to get his takeaways from the new book, Food Safety and Quality-Based Shelf Life of Perishable Foods, edited by Peter and meat industry veteran, Margaret Hardin. We also picked Peter's brain on his work with the Appendix A & B Core Working Group, and how updated revisions to these guidance documents will likely impact the meat and poultry industry.
