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Opportunities for Predicting and Manipulating Beef Quality
Meat quality is a complex concept and can be defined as the characteristics of meat which satisfy consumers and citizens. ...
Dynamic and Positive Climate for Beef
In the long term demand for beef globally is expected to be good writes Chris Harris. ...
Salmonella Harboured in Lymph Nodes of Cattle
Salmonella in beef cattle can evade detection because it becomes hidden in the lymph nodes of the carcase and in consequence can increase the contamination of ground beef products, writes Chris Harris. ...
Safety Throughout the Food Supply Chain
Nutrition consciousness is becoming more and more widespread. When shopping for groceries, many consumers are no longer focused only on low prices; instead, they are making high quality their top priority. ...
Meeting New Rules to Beat E.coli
On 4 June, the USDA Food Safety and Inspection Service will begin verification testing in raw beef trimmings for seven shiga toxin producing Escherichia coli, writes Chris Harris. ...
Adding Value through Packaging
Convenience, shelf presence, food safety, cost, functionality and sustainability are all the main driving forces for innovative food packaging, writes Chris Harris. ...
Rapid Testing of Food Quality
Whether fruit, meat or cheese – the quality of food is not always as consumers would like it to be. But, in future, a spectrometer will allow them to gage the quality of food before they buy it. ...
Positive Indicators for the US Turkey Market
The US turkey market enjoyed another profitable year in 2011 and could extend its success into this year, according to Joel Brandenberger, president of the US National Turkey Federation. Senior editor, Jackie Linden, reports from the Turkey Science and...
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...
Methods of Meeting Critical Issue of Food Safety
Food products were never safer, more varied, or of such high quality than they are today. Nevertheless, there is a discrepancy between food facts and public perception. ...
Smart Packaging for Prime Products
Food packaging tends to get judged in terms of three criteria: the environment, marketing and functionality. ...
Reducing Residues in Livestock Products
"As far as I am concerned, drug residues in animal products is a black and white issue," said Dr Mike Apley, Professor at Kansas College of Veterinary Medicine, when addressing the Dairy Producer Forum at the NCBA Trade Show and Convention earlier this...
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....
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...
Antibiotic Use in Food Animals
Broad concern and confusion about antibiotic use on farms have been expressed by the general public and policymakers, according to a white paper published from the 2011 National Institute for Animal Agriculture Symposium Proceedings on Antibiotic Use...
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