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Cherry-red Steaks - a Question of Muscle
Muscular cattle are more likely to produce the cherry-red coloured steaks preferred by consumers, according to new Beef CRC research conducted at Murdoch University in Australia. ...
EU Project Produces Vegetarian Cutlet
It looks like a cutlet, it is juicy and fibrous like a cutlet and it even chews with the consistency of a real cutlet – but the ingredients are 100 percent vegetable. Researchers are using a new method to prepare a meat substitute that not only tastes...
Development and Marketing of New Proteins
Because large quantities of soya and other protein-rich animal feed are required for the production of meat, researchers are seeking alternative sources of protein for both human and animal consumption. Among those being investigated are algae and insects,...
Canadian Meat and Poultry Primed for World Success?
As I view the state of the Canadian meat industry and its opportunities, it is, at once, a picture of restructuring; rebuilding and realignment; consolidation and evolution; and positioning in a world of growing worldwide demand for meat and poultry,...
Smart Packaging for Prime Products
Food packaging tends to get judged in terms of three criteria: the environment, marketing and functionality. ...
Antimicrobial Resistance – Veterinary and Public Health Concerns in Europe
Radical reforms of antimicrobial use in livestock are being contemplated for political reasons, according to David Burch of Octagon Services Ltd. ...
Creating Products with Economical Processes
The latest generation of food production plants enables operators to conserve resources and minimize costs by optimising processes, boosting flexibility and improving products....
Clear Slap Marking - a Step to Accurate Traceability
If a meat production and processing operation is to institute a traceability system, it needs to be accurate, efficient and comprehensive, writes TheMeatSite editor in chief Chris Harris. ...
Role of Science in the Meat Industry
The relationship between consumer perception of quality and the food industry's drive to satisfy consumer needs is complex and involves many different components. ...
Red Meat Vital for a Healthy Diet
When Harvard University published its "Healthy Eating Plate" last September, there was something missing: red meat, writes Madeline McCurry-Schmidt from the American Society of Animal Science. ...
Film Coatings Made from Whey
Convenience foods are growing in popularity, and the food they contain is usually protected by films based on petrochemicals....
Convenience Continues to be a Focal Point
Zurich-style veal fricassee in cream sauce in five minutes, fresh fruit salad without time-consuming cutting and slicing, crispy rolls for warming in the oven - fast preparation and ease of use offer so many tempting advantages that more and more people...
IPE Week Expands Education Programme
The entire week in which the International Poultry Expo will be held has been officially designated as "IPE Week," with an emphasis on educational programmes rounding off the week-long event....
Global Poultry Industry Coming to Georgia
The global poultry industry will be making its way to Atlanta, Georgia, this month where the International Poultry Exposition has been held for the last 63 years. ...
Quality through Carcase Grading
With the high-Australian dollar, producers need to see more benefits from their livestock, according to the Tasmanian-based grader and livestock consultant, Peter Chilcott. ...
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