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Meat Quality Featured Articles

Meat Benefits of Zinc Supplementation in Broilers
Discoloration of the meat was not associated with dietary zinc or copper supplementation in two studies at North Carolina State University although male broiler performance was improved by an additional 200mg per kg zinc. Redness of the bone marrow was...
Changes in Poultry Diet Before Slaughter Can Affect Meat Quality
The pH of chicken breast meat can be affected by altering the dietary amino acid profile for three days before slaughter, according to new research from France. ...
Immunological Castration and Ethanol Co-products to Improve Pork Production
A report of research at the University of Minnesota into the effects of immunological castration and DDGS on the performance, carcass yield and meat quality of male pigs....
How High Energy Diet Affects Meat Yield in Chickens
Diets with a high amino acid or energy density from days eight to 21 of age improved growth during the grower feeding phase and affected eventual meat yield of chickens, according to new research from Mississippi State University. The high-energy diet...
Backfat Depth and Loin Eye Area Measurements of Purebred Berkshire Pigs
Berkshire pigs have more backfat than commercial hybrids, according to new research at Iowa State University investigating the growth patterns of this rare breed kept in simple housing in Iowa in summer and winter. At the end of the trial, gilts had a...
Beef Bruising in Slaughterhouses Has Welfare and Profit Affects
Profitability and animal welfare can be improved by reducing carcass bruising, is the conclusion of a report into meat quality by the Beef Cattle Institute. ...
Meat Quality in Conventional and Free-range Chickens
Free-range systems were found by researchers at the University of Bologna to modify the quality of chicken meat. They also demonstrate the effects of the bird's genetics and nutrition on meat quality characteristics....
Processed Red Meat Linked to Higher Heart Failure Risk in Men
Men who eat moderate amounts of processed red meat may have an increased risk of incidence and death from heart failure, according to a study inCirculation: Heart Failure, an American Heart Association journal....
Using Plant-based Material as Antioxidants and Fat Replacers in Meat Products
Plant based derivatives have potential applications as fat replacers, antioxidants and antimicrobials in fresh and processed meat products....
Good Manufacturing Practices Will Prevent Meat Species Contamination
Food authenticity failures and food fraud can be driven by pressures on food production and the current climate of financial constraint...
Effects of Transport on Meat Quality of Pigs
A Canadian study indicates that the adverse effects of prolonged transport and low temperatures on meat quality can be aggravated by the location of the pig in the transport vehicle. Skin bruises were more prevalent in the winter than the summer....
Effect of Chromium in Pig Feed on Pork Quality
Feeding chromium to fattening pigs had positive effects on growth, carcase characteristics and pork quality, and had benefits for lipid metabolism, according to a new Chinese work....
To Marinate or Not to Marinate?
Using less tender cuts of meat for grilling by marinating stretches the food dollar according to Christine Venema from Michigan State University Extension....
Research Project Opens Door to New Commercial Opportunities
A recently-completed research project, jointly funded by the Scottish Government and Quality Meat Scotland (QMS), has established that meat quality measurement techniques and high-tech robotic equipment can successfully be used at line-speed in a commercial...
Incidence of Tendon Rupture in Broilers
More tendon ruptures were observed in broilers reared during cooler months in this US trial, which the researchers attributed to the use of a growth promoter resulting in heavier bodyweights....
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