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EU Call for Action on Industrially Produced Trans Fatty Acids in Foods
The impact of industrially produced trans fatty acids (TFAs) on the health of citizens in the European Union has been the focus of political debate by Members of the European Parliament, representatives of the European Commission and the World Health...
Does Reducing Protein in Pig Diets Changes Carcase Quality?
Research from Italy on the dietary protein supply for heavy finishers reveals that lowering the protein content does not impair carcase quality....
Intricacies of Carcase and Meat Quality
Raising pigs is all about feeding a rapidly growing human population and profitability, writes Dr Nick Boddicker from Canadian pig genetics company Genesus....
Consumers Increasing Protein Intake
As consumers are faced with conflicting dietary advice, especially where fats and carbohydrates are concerned, protein has emerged as the "feel-good" macronutrient....
Effect of Pulsed Electric Field Treatment on Hot-boned Beef
Electric pulse treatment to some hot boned beef muscles can make the meat more tender....
Nutritional Guidelines Recommendations - Less Meat More Veggies
Despite the ability to make personal food choices, many know the Dietary Guidelines for Americans as the “gold standard” model that focuses on the foods and beverages that help maintain a healthy weight and prevent chronic disease, such as obesity,...
How Modified Atmosphere Packaging Affects Spoilage of Poultry Breast Fillets
High-oxygen packaging offered no advantages over high-nitrogen packaging of chicken fillets in terms of meat quality or shelf life in this experiment in Germany....
Mapping Pork Lymph Nodes
Alberta’s meat and livestock industry continues to evolve, sometimes in response to external drivers such as food safety guidelines and expectations....
Effects of Generic Ractopamine on Pig Meat
Production and cutability were improved in finishing pigs fed 10mg per kg of generic ractopamine but the treatment had no significant effects on meat or fat quality, according to new research from the US....
How Transport Stress Affects Duck Meat Quality
Transportation for two hours resulted in measurable stress in 42-day-old Pekin ducks in this Chinese study but these effects were mitigated by a two-hour rest period before slaughter....
Measuring Tenderness in Beef and Pork Loins
The shear force measurements and hence the tenderness of loin muscles for both beef and pork can be standardised by taking square samples from the core of the muscle....
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....
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....
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