TheMeatSite.com - TheMeatSite.com - news, features and articles for the meat processing industry

Meat Quality Featured Articles

Effect of Drying Hams Before Salting
Drying the lean surface before salting reduces the salt uptake in loin and ham, according to research from the Institut de Recerca I Technologia Agroalimentàries, IRTA, in Spain. ...
Spicing Up Fish Fillets with Science
Scientists are seeking to improve the health benefits of rainbow trout by using dietary coriander oil along with vegetable oil to improve fatty acid composition in the fillet. ...
Temperament Traits Related to Stress and Meat Quality
Initial results of work at the Prairie Swine Centre described in the Annual Report 2012-2013 indicate that finishing pigs can be selected for a reduced stress response....
Castration and Male Pigs - Denmark Prepares for EU Ban
Researchers at the Danish Pig Research Centre (PRC) are preparing for the European Union ban on boar castration in 2018 by looking at methods that include feeding chicory and immuno-castration as well as other ways to reduce boar taint. ...
Receiving Sufficient Molybdenum in Diets
An adequate human intake of the mineral molybdenum is 65 micrograms per day, according to research carried out for the European Food Safety Authority. ...
Cravings Drive Rise in Burger Consumption
Consumers in the US areeating burgers more often than ever before, according to new research from market analyst group Technomic. ...
Hydrodynamic Pressure Processing Aids Tenderisation in Beef
A research team at the USDA’s Agricultural Research Service has found that the use of high pressure processing on beef products has an effect on the intra muscular connective tissue and helps in the tenderisation process. ...
Relationship between DNA Analysis and Phenotypic Observations on Beef Quality
Selecting cattle for marbling and feeding them a diet that meets or exceeds the degree of nutrients for growth influence tenderness and acceptability. ...
Impact of White Striping on Chicken Breast Meat Quality
Researchers in Italy found that 12 per cent of the chicken breasts surveyed showed at least some degree of white striping, a defect of the meat which they also found to adversely affect the quality of breast meat. ...
Breakthrough Achieved in Developing In Vitro Meat
Last week, Prof Mark Post from Maastricht University unveiled his creation of in vitro meat – a beef burger manufactured out of stem cells that was cooked at a glittering launch and eaten by a Chicago food writer and an Austrian food researcher, Josh...
Packing Plant Differences in Meat Quality for Grain-fed Veal
An investigation into whether using a polyliner during chilling of veal carcases had an effect on the quality of the carcase showed no change in drip loss. ...
Effects of Ractopamine Feeding Programmes on Growth and Carcasses of Finishing Pigs
A new study reveals that the beta-agonist, ractopamine, can be fed in a step-up feeding programme, even when the pigs are marketed one month after the start of the treatment. These pigs performed as well as and had similar carcass results to those on...
Evaluation of Pork Loins from Crossbreeds
A sensory and consumer evaluation of pork loins from crossbreeds between Danish Landrace, Yorkshire, Duroc, Iberian and Mangalitza found that the texture of pork from crossbreeds of Iberian and Mangalitza, Duroc and Landrace/Yorkshire differed. ...
Safety of Sous-vide Foods
A new generation of foods - often called sous vide foods - that are cooked at low temperatures, is being developed....
Effects of Broiler Carcase Scalding and Chilling Methods on Quality of Breast Fillets
Broiler carcase chilling method has a much greater impact on the quality of breast meat than scalding method, according to researcher based in Athens, Georgia, and the influence of chilling on breast meat quality was independent of scalding treatment....
 3  4  5  6  7  8  9  10  11  12 

Our Sponsors

Partners