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Meat Quality Featured Articles

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....
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. ...
Scientists Probe Milk Carbohydrates
Milk is under the microscope in a bid to breed for a change in carbohydrate content, hopefully improving infant milk formula. ...
Tackling Boar Taint through Market-assisted Selection
Since surgical castration of male piglets without anaesthesia is under heavy societal pressure, finding a sustainable solution to reduce boar taint has become urgent....
White Striping Poultry Meat Quality Issue Investigated
Research in the chicken breast meat quality defect known as white striping has been found to affect around half of the samples tested in broiler flocks from Brazil and Italy. ...
Using Robots to Get More Food from Raw Materials
Can an industrial robot succeed both at removing the breast fillet from a chicken, and at the same time get more out of the raw materials? This is one of the questions to which researchers working on the CYCLE project now have the answer....
How High-dose Irradiation Affects Quality of Ready-to-eat Broiler Breast Fillets
High-dose irradiation of chicken breast fillets followed by storage at room temperature shows potential for the safe preservation of ready-to-eat products, according to new research from Brazil....
Resting MAP Packed Steaks Before Cooking Improves Eating Quality
Resting of modified atmosphere packed (MAP) beef steaks before cooking has a beneficial effect on consumer quality....
How Immunological Castration Affects Belly Quality and Bacon Yields in Pigs
Generally, fresh belly characteristics in immunologically castrated barrows were similar to those of surgically castrated males and gilts, an Ohio State University study has found, however, bacon slicing yield was lower from the former group. ...
Using Spectral Imaging to Classify Pork Muscle
Using visible and near infrared hyperspectral imaging can help improve the classification of fresh and thawed frozen pork meat....
How Much Omega-3 Should be Consumed in a Week?
Ninety-six per cent of adults do not know the recommended amount of omega-3 fat they should have in one week, says Fish is the Dish, the consumer face of Seafish, the industry authority on seafood....
Price Gap Between More and Less Healthy Foods Growing
More healthy foods are consistently more expensive than less healthy foods, and have risen more sharply in price over time....
Keeping Red Colour in Raw Steaks with Nitrite Sprays
The redness of raw steaks increases with increasing nitrite level in spray solutions a joint US Chinese study has found....
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