COLUMBUS, Neb. (AP) — Cargill says it has developed a new pressurized freezing technique that doubles the shelf life of beef patties up to 42 days.
The Minneapolis-based conglomerate’s foodservice meat business is based in Wichita, Kan. But the new pressure-frozen patties are being made at Cargill’s Columbus, Neb., plant.READ MORE: Deployment Of National Guard Makes Some Feel On Edge, Others More Safe
Cargill says it adapted the pressure freezing technique from the avocado industry.READ MORE: Pedestrian Struck And Killed In Hopkins, Driver Taken Into Custody
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.MORE NEWS: Brooklyn Center Issues Last-Minute Curfew After Protesters Arrested At Police Building
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