Cargill develops way to freeze beef patties longer

Published 7:03 am Monday, February 21, 2011

COLUMBUS, Neb. — 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.

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

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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.