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New Packaging Solutions for Safer Products with Longer Shelf-life
Trends in packaging are very much in line with the major demands of the meat industry in general and the sector is seeking to make its contribution to bringing products onto the market which are safer and have a longer shelf life. ...
Three Trade Shows Join for IPPE
This year the International Poultry Exposition in Atlanta, Georgia, will be celebrating its 65th edition - but it will be an exhibition that is taken on a new dimension....
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....
Automation for Greater Productivity and Food Safety
Automation in the meat-processing industry is an important issue. It ensures greater energy efficiency as well as productivity and quality. In addition, it improves hygiene conditions and relieves staff of the heavy physical work. Industrial robots are...
Micronutrient Profile of Traditional Italian Ham
A study into three types of Italian ham found that it can be an important vehicle of some micronutrients in the Italian diet. The research by Massimo Lucarini, Laura D’Evoli, Sara Tufi, Altero Aguzzi, Paolo Gabrielli and Ginevra Lombardi-Boccia from...
Meat Safety: Prevention Better than Cure
'Meat Safety - Prevention is Better than Cure' was the theme of a recent meat safety seminar by the University of Liège in collaboration with the UECBV....
Effect of Cooking Methods of Piedmontese Beef
A study by A. Brugiapaglia and G. Destefanis from the Department of Animal Science, University of Turin carried out to evaluate the effect of two cooking methods on the nutritional value of semitendinosus muscle of Piemontese breed, and reported at the...
Europe Needs Stronger EFSA and Stronger Risk Assessment Community
Europeans enjoy among the highest standards of food safety in the world, and according to the European Food Safety Authority’s Executive Director, the authority intends to preserve and build on that record....
Dynamics of Trans Fatty Acids during Storage of Meat Cans
Research from the GNU The V.M. Gorbatov All-Russian Meat Research Institute of Rosselkhozacademia found that under certain conditions trans fatty acids in canned pork meat could be sharply reduced....
Building Food Safety Into the Company Culture
Maple Leaf Foods learned a hard lesson about food safety and it has transformed its commitment to Food Safety manifested in a drive toward embedding great food safety behaviours into the existing company culture, following the outbreak of Listeria traced...
Meat and the Environment - Future Directions
The need for sustainable food production from animals is paramount to future resiliency and viability of the agri-food sector in many parts of the world, Karin Wittenberg from the National Centre for Livestock and the Environment at the University of...
Salmonella and Campylobacter in Poultry
Papers presented at the Poultry Science Association Annual Meeting in July 2012 reviewed current understanding of Salmonella and Campylobacter contamination of poultry carcasses and compared Salmonella prevalence rates of raw chicken in different countries....
Validating Processes to Meet Food Safety Objectives
The effective control of any food process begins and ends with validation, Margaret D. Hardin from IEH Laboratories & Consulting Group told the 58th International Congress of Meat Science and Technology in Montreal, Canada....
Molecular Understanding of Tenderness: a Proteomics Approach
An increasing number of studies over the last years using different proteomics tools have led to a better understanding of postmortem proteolysis and its relation with meat tenderisation, according to Kristin Hollung and Eva Veiseth-Kent from Nofima in...
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