February 22, 2011

Cargill doubles beef patties shelf life with new pressure-freezing method

Cargill has developed a new technology that doubles the shelf life of beef patties for up to 42 days - a new pressurised freezing technique.

The Minneapolis-based conglomerate's foodservice meat business is based in Wichita, Kansas. But the new pressure-frozen patties are being made at Cargill's Columbus, Nebraska plant.

Cargill says it adapted the pressure freezing technique from the avocado industry.

Cargill vice president Brent Wolke says the new freezing method doesn't affect the burger's taste. It also helps reduce the presence of bacteria that can cause food-borne illnesses.