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Meat Quality Featured Articles

Understanding Woody Breast Condition in Poultry
In recent times, white striping and hard or "woody" texture have been observed in some chicken breast muscles. ...
Meat Species in Pet Foods - Not All Brands Follow Regulations
Although regulations exist for pet foods, there is growing evidence that products could be subject to food fraud....
Marbling in Wagyu Beef Affected by Weaning Time
Beef quality is not just the feedlot's responsibility, it goes back to youngstock care and weaning. ...
Effect of Nitrite on Sausage Flavour
Nitrite promotes protein carbonylation and Strecker aldehyde formation in experimental fermented sausages....
Ultimate pH Level of Beef Plays Critical Role in Tenderness
The ultimate pH level of beef plays a critical role in the degradation of large structural proteins in the muscle and has a strong effect of the tenderness of the meat....
UK Horse Meat in Beef Tests Sound and Reliable
Following the horse meat scandal in the UK in 2013 a series of tests were carried out on samples of meat and food products to ensure that the food and ready meals on the shelves in the supermarkets met the required standards....
Maximising Profit from Whole Carcase
Maximising profit from every lamb carcase was the main discussion topic at the recent Dumfries monitor farm meeting, hosted by the Paterson family and team member Colin Rae, at Hartbush, just north of Dumfries....
Can Diet Prevent Boar Taint?
Sows in heat love it – but we humans abhor it: the smell of androstenone. This substance taints the meat from boars that have not been castrated. Scientists are investigating whether a substance can be added to the feed of boars that will capture the...
Effects of Electrical Stunning Methods on Broiler Meat Quality
No stunning or medium-voltage stunning conditions reduced meat water-holding capacity and decrease meat shear force when compared with either low- or high-voltage stunning, according to new research from Nanjing, China....
Finding Compounds that Determine Lamb Flavour
A study to determine the flavour of lamb found that it depends on the levels of volatiles fatty acids on the surface as well as other complex chemical compounds....
How Rearing Cattle Affects Eating Quality
Marbling and eating quality of beef can be effected by not just by diet, but by weaning, timing of castration and growth promotants, according to Dr Jason K Ahola from Colorado State University. ...
Finding Sources of Salmonella in Pig Slaughterhouses
How a slaughterhouse tackles sources of Salmonella depends on how it collects the data surrounding those sources....
Effects of Immunological Castration and DDGS on Pig Carcase Quality and Yields
Bacon slicing yield was lower in immunologically castrated male pigs the control diet (without distiller’s dried grains with solubles; DDGS) and 30 per cent DDGS than their counterparts that had been physically castrated, according to a recent study...
Genetic Markers to Improve Meat Quality
Researchers in Mexico have developed search tools that allow the selection of cattle to identify the most productive to help improve the cattle sector....
How Colour Changes in Ageing in Vacuum Aged Lamb
The effect of vacuum ageing of lamb steaks from early fattening lambs during aerobic display sees quality changes in the meat that include changes in colour and an increase in the pH values....
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