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Meat Mythbusters
Using data gained through scientific papers, researchers at JSR's food quality centre aim to dispel some of the more frustrating myths associated with meat quality....
Hygiene and Hygienic Design - Key to Improved Food Safety
Safety, quality and hygiene are more than ever before top priorities in the meat-processing sector. ...
Broiler Meat Quality Issue De-mystified
White striping is a recently recognised defect of chicken breast meat that could affect acceptance by consumers. Work done to investigate the condition at the University of Arkansas, shows that the condition is associated with large fillets and that the...
French Retailer with Hands-on Approach to Traceability
Just when traceability scares have retailers across the world running for cover, one French retailer can justifiably feel that more than 40 years of working alongside food producers has been vindicated, writes Peter Crosskey....
Quality of Frankfurter Sausages with Pig Skin and Wheat Fibre as Fat Replacers
A mixture of pig skin and wheat fibre can be used to replace fat in frankfurter style sausages to obtain lower calories and a higher moisture and protein content....
Why Fish is So Good for You?
Scientists of Friedrich Schiller University Jena and Jena University Hospital have decoded the antihypertensive impact of omega-3 fatty acids....
Trends in Ingredients and Additives in Meat Products
With the global meat industry growing, the consumption of fresh meat worldwide has increased by three per cent a year over the past five years....
How Prolonged Slow Heat Tenderises Beef
Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times....
Activist Messages under the Microscope at Banff Meeting
How can the world of animal agriculture brace itself against a rising tide of activist attacks? One critical way is by better understanding the dynamics involved in the core messages these groups use time and again to drive a wedge between livestock industries...
Food Processing: The Meat We Eat
Recently, the media has focused on certain meat products, giving them names such as “pink slime” and “meat glue.” The names of these products might have many people wondering what we are eating and how the meat we eat is produced. Part of being...
The Evolution of New Beef Cuts – Part 1
When the price of beef was at a low ebb in the 1990's researchers were prompted to study the carcass closely in order to generate income from the product, writes B. Lynn Gordon of South Dakota State University. ...
Packaging for Safer Products with Longer Shelf-life
Trends in meat and food packaging are very much in line with the major demands of the meat industry in general....
Meat Industry Brings Education Sessions to IPPE
With the American Meat Institute joining forces with USPoultry and the American Feed Industry Association to stage its meat processing event alongside the poultry exposition, the AMI has also taken the opportunity to stage its traditional education programme...
Conferences to Cover Practical, Food Safety, Welfare and Marketing Issues
The International Poultry Exposition traditionally hosts a series of conferences and seminars running before and during the show to enhance the value of the exhibition to attendees....
Investment Opportunities for Ruminant Livestock in Developing Countries
Investment in the development of feed markets in Africa and South Asia could enable very large numbers of smallholders to participate more in the food value chains according to a report from the World Bank....
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