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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. ...
Temperament Traits Related to Stress and Meat Quality
Initial results of work at the Prairie Swine Centre described in the Annual Report 2012-2013 indicate that finishing pigs can be selected for a reduced stress response....
Further Regulation Will Not Restore Faith in Food Industry
Further regulation will not be enough to restore consumer faith in the food industry in the event of another food scare. ...
Pessimistic Picture for Welfare Friendly Products in Spain
A study into the attitudes of retailers in Spain to animal welfare and welfare friendly products painted a pessimistic picture. ...
Cravings Drive Rise in Burger Consumption
Consumers in the US areeating burgers more often than ever before, according to new research from market analyst group Technomic. ...
Paradox of Progress: Reality vs. Perception of Pork Safety in Modern Swine Production
Reviewing the evidence relating biological hazards in pork to changes in the US swine industry structure, Peter Davies of the College of Veterinary Medicine at the University of Minnesota in the US has concluded that pork is safer than in any previous...
Breakthrough Achieved in Developing In Vitro Meat
Last week, Prof Mark Post from Maastricht University unveiled his creation of in vitro meat – a beef burger manufactured out of stem cells that was cooked at a glittering launch and eaten by a Chicago food writer and an Austrian food researcher, Josh...
Importance of Business Commitments for Long-Term Viability
Consumer demand for local meat and poultry is increasing. To service this market, farmers need access to appropriate-scale processing facilities with the skills, inspection status and other attributes to handle these products safely, legally and to customer...
Improving Beef Shoulder Muscle Tenderness in Hanging
Alternative pre-rigor foreshank positioning can improve beef shoulder muscle tenderness according to research from West Texas A&M University. ...
Consumer Beef Choice Associated with Country of Origin, Finishing Diet and Price
The origin of beef is the most important driver for choice followed by animal feed and price, according to a study from research teams in Spain and Uruguay. ...
Sustainability of Healthy and Unhealthy Diets
Healthier diets are not necessarily more sustainable than unhealthy diets according to a French study. ...
Swine Nutrition and Management Systems that Alter Productivity and Carcass Traits
New technology has been implemented by pork producers over recent times to help them lower their cost of production. ...
Seeing What is Inside Food Products
How much fat is there in this meat? How much meat is there in this crab? How sweet is this apple? Being able to answer what is inside a food product without cutting it open or damaging it opens up new market opportunities, wirtes Wenche Aale Hægermark...
Characterisation of Canadian Grade Standards and Lean Yield Prediction for Cows
Simple measurements of carcase characteristics such as grade fat, rib-eye area, marbling and ossification can be used to predict the lean yield of cows, according to a study published in the Canadian Journal of Animal Science....
Canadian Beef Tenderness Survey: 2001–2011
Changes in the animal population, production systems, carcase processing and distribution and handling before the meat went on display could be responsible for improvements in tenderness in Canadian beef....
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