Categories
- Andouille
- Bacon
- Beef
- Buffalo-Style Chicken
- Burke
- Canadian-Style Bacon
- Chicken
- Cured Meats
- Custom Solutions
- Customer Service
- Food Safety
- Ham
- Hand-Pinched Style®
- Industry Trends & Updates
- International Pizza Expo
- Marketing
- Meatballs
- Mexican-Style Meats
- Pepperoni
- Recipes
- Research & Development
- Restaurant Operations
- Sausage
- Shredded Meats
- Sodium Reduction
- Tools & Resources
- Tradeshows & Conferences
- Versatility
-
Recent Posts
Recent Comments
- The Burke Team on Win a FREE trip to Pizza Expo 2012
- Jim Thiel on Win a FREE trip to Pizza Expo 2012
- AUBenjamin on Caffe Marinellas Lasagna
- Marketing & Operations | Pizzerias go High-Tech | Burke on If it’s mobile-friendly, it’s customer-friendly.
- PR on Top 10 Restaurant Menu Trends featuring Baked Meatballs
Archives
Category Archives: Research & Development
Burke R&D TechLink | Volume 11 No. 4
The Burke R&D Techlink | Fall 2011 – a quarterly news update from the Burke Research and Development Team – is now available for download. Included in this issue: Burke Develops Pepperoni Flavored Sausage Burke Earns Award for Environmental Sustainability … Continue reading
Posted in Research & Development
Leave a comment
Asia Haack, New Food Technologist with Burke R&D
News Release NEVADA, Iowa—Burke Corporation, a leader in fully cooked meat products, announced that Asia Haack has joined the team as a Food Technologist in the meat manufacturer’s Research and Development Department. In this role, Haack will test formulations and … Continue reading
Posted in Research & Development
Leave a comment
Burke R&D TechLink | Volume 11 No. 3
The Burke R&D Techlink | Summer 2011 – a quarterly news update from the Burke Research and Development Team – is now available for download. Included in this issue: Haack Joins Burke’s R&D Team – Burke Corporation has a new … Continue reading
Posted in Research & Development
Tagged Buffalo-Style Chicken, Chicken, Sodium Reduction
Leave a comment
Burke R&D TechLink | Volume 11 No. 2
The Burke R&D Techlink | Spring 2011 – a quarterly news update from the Burke Research and Development Team – is now available for download. Included in this issue: Burke Develops Maple Breakfast Sausage – For more information, please contact … Continue reading
Burke R&D TechLink | Volume 11 No. 1
The Burke R&D TechLink | Winter 2011 – a quarterly news update from the Burke Research and Development Team – is now available for download. Included in this issue: Consumers Inconsistent About Food Safety – Americans are either doing too much … Continue reading
Posted in Research & Development
Leave a comment
Dawn Canon, Burke Food Scientist Earns Special Culinary Certification
NEWS RELEASE NEVADA, Iowa—Burke Corporation, a leading manufacturer of fully cooked meat products, announced that R&D Food Scientist Dawn Canon, Ph.D., has been awarded the designation of Certified Culinary Scientist by the Research Chefs Association, the foremost professional community for … Continue reading
Posted in Research & Development
Leave a comment
Burke R&D TechLink | Volume 13 No. 4
The Burke R&D TechLink | Fall 2010 – a quarterly news update from the Burke Research and Development Team – is now available for download. Included in this issue: Burke earns Safe Quality Food (SQF) 2000 Level 3 Certification – a … Continue reading
Posted in Research & Development
Leave a comment
The True Cost of Ground Beef
The true cost of ground beef can be confusing. As is well known, there is substantial cooking loss when cooking ground beef. Below is an example that compares cooking yield loss with product costs. The example uses 80-percent lean ground … Continue reading
Posted in Research & Development
Tagged Beef, Raw Beef, Raw Beef vs. Cooked Beef, Tools & Resources, True Cost
Leave a comment