Welcome to the Association

Welcome to the Association Building an informed and engaged membership representing a diverse Ontario meat and poultry industry. 31st Line Strategic Communications Karen Sample 519-475-6378 ksample@31stline.com 316342 31st Line RR3 Embro, ON N0J1J0

Charcuterie Inc. Raymond Cytowicz 807-252-0414 info@charkuu102.com 159 Kuusisto Rd Thunder Bay, ON P7G0T8 Tewari De-Ox Systems, Inc Dr. Gaurav Tewari 1-844-493-7669 info@tewarisystemsglobal.com 9225 Leslie Street, Suite # 201 Richmond Hill, ON L4B3H6

Charkuu 102

Limestone Abattoir Inc. George McGaffin 289-380-1054 limestoneisland@outlook.com 3129 Monument Rd Providence, ON P0P 1T0

CSB System Mary Haughey 800-852-9977 contactus@csb.com 10 Duke Street West, Suite 103 Kitchener, ON N2H 3W4

MPO ADMINISTRATION BOARD LISTING &

EXECUTIVE DIRECTOR Franco Naccarato franco@MeatPoultryON.ca TECHNICAL DIRECTOR Daphne Nuys-Hall technical@MeatPoultryON.ca EVENTS, MARKETING & COMMUNICATIONS MANAGER April Jackman april@MeatPoultryON.ca INDUSTRY DEVELOPMENT COORDINATOR Derek Boudreau d.boudreau@MeatPoultryON.ca MEMBERSHIP COORDINATOR Melissa McDougall member@MeatPoultryON.ca PRESIDENT | Carol Goriup Florence Meats, Oakville PAST PRESIDENT Cory Van Groningen VG Meats, Simcoe VICE PRESIDENT Christine Hobson Halenda’s Fine Foods, Oshawa SECRETARY/TREASURER Kevin Schinkel Schinkel’s Legacy, Chatham DIRECTOR | Peter Baarda J&G Quality Meats, Burlington DIRECTOR | Graham Dalziel Handtmann Canada, Waterloo DIRECTOR | Adam Hayward Nesbitt’s Meat Market, Lindsay DIRECTOR | Mike Hutson SYSPRO Canada, Mississauga DIRECTOR | Gerhard Metzger Metzger Meats, Hensall DIRECTOR | Kevin Stemmler Stemmler Meats & Cheese, Heidelberg

BLOCKtalk is the official publication of the MPO, distributed to over 2000 MPO members, commodity groups, and others throughout the industry, providing excellent advertising opportunities for suppliers of the meat and poultry industry to promote their newest, most innovative, supplies, equipment, and technology. BLOCKtalk encourages Associate Members and supporters of the industry to submit articles which would be beneficial to our members.

ADVERTISING DEADLINES 2020 Spring February 7 Summer May 8 Fall August 7 Winter November 6 The information published in BLOCKtalk is compiled from a variety of sources, which we believe to be reliable; however, MPO does not guarantee, and assumes no responsibility for the correctness of the information.

Spice & Seasoning Blends Rubs & Decor Seasonings Brine Injection Units Curing Salt

Sausage Seasonings Sausage Binder Units Functional Food Ingredients Custom Blending

Re-Think “Modes” of Shelf-Life Extension and “Pre-Pare” for Future?

Food preservation has been a long-lasting desire of human beings from pre-historic era, resulting in focus on different extrinsic factors to alter the “natural” food characteristics, in order to obtain COMMERCIAL SHELF-LIFE, which in turn translates to “BOTTOMLINE/DOLLAR”. Figure 1 outlines the key-focus areas and “modes” of food preservation for commercial shelf-life since WORLDWAR II.

Fig. 1 Past, Current and Future Shelf-life Extension Trends

01 Post WWII

Shift towards ‘shelf-stable’ foods. Heavy use of preservatives.

1960s

02 03 ‘Age of Additives’

Shift to food shortcuts: - Frozen food - Antibiotics - Preservatives

1980 – 2000s

04 05 Marketing meets Consumer

‘No preservatives’ marketing campaign. Organic/Natural = buzz words ‘Antibiotics/Hormone’ free 2010s

06 07

No change in meat protein content. No preservatives/ additives. Natural enzymes conserved. Longer shelf-life!

Mid 1940s – 1960s

1970s – 1980s NASA/US Arm Natick Lab

Involved in food production methods. HACCP concept/ Food Safety/New Food Processing Tech. focus

Post 2000s Consumer Awareness

HACCP mandatory Heavy use of anti-microbials. NO Preservatives High Pressure Processing commercialized

Present

‘Plant Based’ Trend

Make vegetarian food to taste like meat ‘Vegetarian food 2.0’

What Got Missed In quest to achieve long shelf-life and to maximize profits, several not so healthy trends developed since 1940s without understanding the long-term ill-health effects on humans, [Figure 1]. Even post 2000, we continue to see exceptions/ short-cuts pushed by the meat & poultry industry without understanding the long-term health-effects, for example, FDA giving GRAS [Generally recognized as safe] to use Carbon Monoxide for case-ready meats to give “color” and Health Canada allowing use of processing aids [high levels of Peracetic Acid [PAA] for poultry] without understanding the residual levels effect on human-health, and leaving it to the processor for validation? Historically, a lot of interventions, which had regulatory approval ended up having a long-term ill-effect of human health, for example, human became resistance to antibiotics and several human allergies started to develop, and till to-date, we struggle to find the EXACT SCIENCE behind all this. Any extrinsic factor, providing commercial shelf-life, ends up changing the NATURAL INTRINSIC properties of protein, and hence, we see move towards: ORGANIC FOODS, RAISED WITHOUT ANTIBIOTICS, HORMONE-FREE, WHOLE, NATURAL, FRESH, HOME-COOK, etc. Consumer-awareness has increased tremendously, and the processors/industry is left with no choice but to adapt to the reality that “whatever was selling yesterday will become a thing of the past”. FYI: 70% of antibiotics produced by pharmaceutical companies are for nonhuman use. Regulatory bodies have also started to understand its mistakes, and several key changes have happened in the last few years, such as, CANADIAN FOOD INSPECTION AGENCY/ CFIA banning use of Carbon Monoxide for meats, and this trend got followed by several regulatory bodies in Europe and MiddleEast, and in Asia; Use of Anti-biotics [level 1] is prohibited for poultry; Health Canada asking processors to examine the residual levels of processing aids in the end-product, just to quote a few examples.

The following trends shall affect the “modes”, by which the shelflife shall be obtained during current and future times:

1. Alternate proteins trends: In the past decade, we have seen how food has been reimagined by embedding vegetarian food with proteins that originally helped make meat stand apart. While it is still vegetarian food, the era of ‘plantbased meat’ has saturated the media as its goal is to reduce meat production, and thus, minimize the protein industry’s environmental impact. Upon closer inspection, we realize that plant-based foods rely upon a single protein – heme. In other words, heme is responsible for the past decade’s ‘new food’ craze, and further applications of proteins that we may have taken for granted, or may not have known existed, are crucial for the advancement of the global protein industry. The long-term goal of ‘alternative proteins’ is indeed admirable, which is can we produce high quality food with a lower

environmental impact? The answer is yes, but we must besiege the problem

Fig. 2 Conventional requires multiple steps and heavy human interaction vs. Centralized which requires fewer steps and minimal human handling

on all fronts, and that is only possible if every member of the protein industry can

Soon to be obsolete Soon to be obsolete Soon to be obsolete Soon to be obsolete

reimagine how proteins are produced, used, and consumed. The mastery of

Soon to be obsolete Soon to be obsolete Soon to be Soon to be obsolete obsolete Soon to be obsolete

heme production spurred the popularity

Soon to be obsolete Soon to be obsolete

Soon to be obsolete Soon to be obsolete

of ‘vegetarian food 2.0’, but can we master other proteins to optimize conventional

Soon to be obsolete Soon to be obsolete Animal Slaughter Carcass Chilling Primal Cuts

Vacuum Shipping to stores for Retail Meat Soon to be obsolete Soon to be obsolete Packaging Displayed for further retail-ready preparations Customers

production systems for pork, beef,

Future Future Future Future Future Future Future

poultry, etc.? Can we master proteins to increase shelf-life, eradicate the use of

Future Future Future Future Future

Future Future Future

preservatives, and invent new categories of food while still maintaining the highest quality of safety? The short answer is yes, but we must invest on researching

Future Future Future Future Future Future Animal Slaughter Carcass Chilling Fabrication of Retail-Ready / Portion / Case-Ready Cuts for Future Future Future Future Future Retail Sale Future Future

Future

Future Future Future Future Future Future Future

proteins that are underappreciated or underutilized and embrace the few out there who already have the answer. Preserving natural enzymes within the proteins is the only way to compete with the ‘alternate protein industry’.

2. Pandemic effects: Due to current pandemic, labour-intensive food manufacturing, especially, meat & poultry, shall be hurt long-term due non-understanding of human-human, human-animal/bird, animal/bird-animal/bird, animal/ bird-human transfer of virus/infection. Although some robotics has been introduced in the downstream processing/ handling in meat/poultry operations, still meat & poultry is very labour-intensive, and the pandemic shall have a longterm effect for years for the meat & poultry operations. This is high time to utilize the resources to its absolute maximum, i.e., maximize labour, minimize handling, excellent inventory control/management of inventory at all levels of supply-chain, and above all, maximize the shelf-life of currently produced fresh meat/poultry and minimally processed meats/poultry, and utilize processes that provides longest possible extension while retaining the natural intrinsic properties. The future ZERO-OXTECH Tewari De-Ox Systems, Inc. protein operation is outlined in Figure 2, and need immediate “paradigm-shift” for the industry to go towards an operation minimizing human handling or human handling, especially to

guard any set-back for current and future pandemics without compromising human/animal health and delivering safe-food with longest possible shelf-life. Validation at: case-ready system utilizing ® Tewari Zero-OxTech System Evaluation of overwrapped beef strip steaks packaged in a mother-bag CONCLUSION ® The Tewari Zero-OxTech System would allow suppliers to extend storage of beef strip loin steaks to a minimum of four weeks in mother bags with an Dr. Tewari, MS & PHD additional 3d minimum retail display. Tewari Group 1-844-493-7669 Tewari De-Ox Systems, Inc. www.tewarisystemsglobal.com

Tewari De-Ox Systems, Inc.

ZERO-OXTECH

Validation at:

Tewari De-Ox Systems, Inc.

Evaluation of overwrapped beef strip steaks packaged in a mother-bag case-ready system utilizing ® Tewari Zero-OxTech System

The Tewari CONCLUSION ® Zero-OxTech System would allow suppliers to extend storage of beef strip loin steaks to a minimum of four weeks in mother bags with an additional 3d minimum retail display. Key Properties of ZERO-OXTECH

1. No Carbon Monoxide Used 2. No PAA for Organic Poultry 3. Extended Shelf-life 4. Low Cost Customizable Options 5. Ease of Application 6. Case-ready Retail Application 7. Reaching Un-tapped Markets 8. Manual or Automated Dispensing 9. Easy Adaptability to Existing Production Lines 10. Inventory Management 11. Preservation of Natural Enzymes and Flavours 12. No Added Preservatives or Additives

SHELF-LIFE using

ZERO-OXTECH

® “WE EXTEND LIVES.....”

-Patty Making Machines -Vacuum packaging machines -Mixer Grinders -Mixers -Frozen Block Flakers -Bandsaws - Vacuum Tumblers -Stuffers / Fillers -Tenderizers -Meat Press / Flatteners -Bowl Cutters -Column Hoists - Supplies