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Meat Quality Featured Articles

Time in Lairage and Chilling Affect Lamb Carcase Quality
Actions and interventions taken both pre-slaughter in the lairage and post slaughter in chilling and ageing can have different effects on meat quality....
Keeping Lid on Sausage
The colouring in meat sandwich filling products is very sensitive to light when there is also oxygen in the pack....
Meat Quality of Beef Using Different Ageing Techniques
Using an ageing process to enhance the flavour and tenderness of beef products has long been established....
Boar Taint Traits Can Be Reduced Through Breeding
Researchers based in Denmark have found that the levels of the two chemicals responsible for boar taint in pork from entire male pigs of the Danish Landrace breed can be reduced through selection at breeding, without detrimental effects on economically...
Salt Uptake and Water Loss in Hams
The salt uptake homogeneity is crucial in assuring quality in dry-cured hams....
What Causes Melanin Pigmentation in Salmon Fillets?
A PhD project carried out at the Norwegian School of Veterinary Science has examined the unwanted discoloration, or melanin "black spots", of muscle fillets from farmed salmon....
Small Heat Shock Proteins in Meat Tenderness
The continuing challenge for the red meat industry is to produce high value cuts of consistent good quality....
Forage Impacts on Poultry Meat and Egg Quality
A multitude of customer experiences reinforces the claim that pastured poultry is different from birds raised indoors. 'Pastured Poultry Nutrition and Forages' from the National Sustainable Agriculture Information Service (ATTRA) examines the evidence....
Chicken Meat Extract Can Benefit the Brain
A study by researchers from the University of Putra in Malaysia shows that the chicken ingredient CMI-168 has beneficial effects on the human brain. ...
Adding Citrus Fibre to Meatballs Improves Nutritional Quality
Many American diets fall short of meeting nutritional guidelines resulting in burgeoning obesity rates and health problems across the nation. ...
Near Infrared to Classify Dry Cured Hams
Research from institutes and universities in Slovenia and Spain has found that near infrared spectroscopy and artificial neural networks have a practical relevance in the classification of dry cured hams....
Effect of Feed Additions to Pig Carcase Fat Quality
The quality of carcase fat in pigs fed diets containing distillers dried grains with solubles (DDGS) was not improved by including corn germ, beef tallow, palm kernel oil or glycerol in the finisher diet, according to a study at the University of Illinois....
Adhesion Effects of Salt on Pork Muscle in Tumbling and Cooking
An investigation in the effects of low salt concentrations on the adhesion of pork muscle following tumbling and cooking found that the breaking stress increased between the salted and the non-salted muscle....
Effect of Salt Reduction on Sausages, Bacon, Ham and Salami
Moderate salt reduction in sausages and ham does not have a significant effect on the quality according to research from the Danish Meat Research Institute at Roskilde. ...
Tenderness and Colour Variation in Beef Top Sirloin Steaks
Beef top sirloin steaks are one of the most popular steaks served in restaurants and sold in retail outlets across the United States. ...
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