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Hygienic Design in Food Industry
Experts estimate the share of time spent with cleaning processing in the food and beverage industry to be up to 30 per cent....
Anti-microbial Coatings with Long-term Effect for Surfaces
Hygienic conditions and sterile procedures are particularly important in food preparation and in the manufacture of packaging material, as well as in hospitals, kitchens and sanitary facilities, air conditioning and ventilation systems....
Energy Efficiency in Food and Beverage Industry
A mid-sized company in the meat industry could save annual carbon dioxide emissions equivalent to a mid-sized car travelling around the world 177 times according to estimates from measurement technology vendor Endress + Hauser....
Current Nutrition Labelling is Hard to Digest
Current government-mandated nutrition labelling is ineffective in improving nutrition, but there is a better system available, according to a study by McGill University researchers....
Recovery for Australian Meat Processing Sector
A return to more favourable weather conditions has eased some long-term supply pressures for the meat processing sector in Australia, as cattle herds have been rebuilt....
Inconsistencies Found in Comparisons of Organic and Conventional Milk
Consumers perceive that organic cow milk differs from conventionally produced milk and that these differences justify the premium price for organic milk....
Finalisation of FSIS's Modernisation of Poultry Slaughter Inspection Rule
The Modernisation of Poultry Inspection Final Rule in the US was published in the Federal Register on 21 August last year, 937 days after it was proposed. During that time, the chicken industry was negatively portrayed by the media, consumer groups, and...
New Processes Protect Valuable Ingredients
Vitamins, mineral substances, fruit aromas or green tea catechins – many ingredients from the "microcosm" cannot be easily incorporated into the food matrix....
How Do Consumers Attitudes to Food and Food Safety Change?
A survey of consumer food and food safety habits in England has shown that just over half have changed their food buying habits in the last six months for financial reasons....
Comparing Ostrich Meat to Other Types of Meats
Ostrich meat is now considered as a red meat that is a healthy alternative to beef and poultry meats, according to researchers in Kuwait....
Adding Value to Beef Carcases Using Muscles from Cheaper Cuts
The US cattle and beef sector could make an extra $3.75 billion by maximising the carcase and using muscles usually send for ground beef to make niche market products....
GLOBAL POULTRY TRENDS 2014: Growth in Chicken Consumption in Americas Slows
Poultry industry analyst, Terry Evans, explores the trends in chicken meat consumption in the Americas....
How Commercial Broilers Have Changed in Canada over 50 Years
A study in Alberta, Canada, reveals that almost 50 years of commercial quantitative genetic selection pressure has achieved the intended beneficial changes in broiler performance. ...
GLOBAL POULTRY TRENDS 2014 - Americas' Chicken Trade Continues to Grow Apace
Brazil and the US account for 60 per cent of chicken meat exported by the Americas, while Argentina's trade has shown steady progress over the last decade, according to industry analyst, Terry Evans....
Robots Indispensable in Food Production
The world of robotics is currently facing another breakthrough: small, lightweight, comfortable and above all, flexible - that's how engineers envisage the industrial lightweight robots of the future....
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