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Ingredients Featured Articles

Researchers Look to Natural Sources for Organic Meat Preservatives
When Jeff Sindelar talks about the ingredients he's working with, you'd think he was making juice. Not quite. He's adding things like cranberry concentrate, cherry powder, lemon extract and celery powder to meat....
High Pressure Processing and Gel Properties of Salt-soluble Meat Protein
High pressure processing could be used to help develop low-fat and sodium-reduced meat products, according to research from Hefei University of Technology. ...
Risks and Benefits of Sodium Nitrite in Processed Meats
Curing with nitrite has been used, essentially, for thousands of years to produce safe and nutritious products and to effectively preserve meat, according to research by Jeffrey J. Sindelar and Andrew L. Milkowski from the University of Wisconsin....
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....
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....
Could Lab Grown Meat Be on the Menu
In the context of the debate on battling to feed an increasing global population in a sustainable way, the consequences of current agricultural practices and conventional livestock production are being examined and alternatives sought. A report ppublished...
Effect of Marinating Chicken Meat with Lemon, Green Tea and Turmeric Against Foodborne Bacterial Pathogens
Some combinations of plant extracts of lemon, turmeric and green tea were effective in killing or reducing Campylobacter strains and Salmonella on chicken breast fillets, according to new research from the University of Arkansas....
'Meat Glue' Issue Involves Wide Misunderstanding
Products called 'meat glue' commonly are used to connect pieces of fresh meat to make more uniform, attractive servings. ...
Fat Replacers Market Booming in US
Increasing health concerns, ageing population, mounting demand from end-use markets and alarming rise in obesity levels are triggering growth in thethe US fat replacers market....
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,...
Reducing Salt in Already Desalted Cod
A team of researchers belonging to the Universitat Politècnica de València’s CUINA group has achieved a 50 per cent reduction in the amount of salt in already desalted cod, thus obtaining a final product that preserves all its sensory...
EU Health Claims Regulation - an Issue for Research
Following a growing consumer demand for healthy food, the nutritionists' focus now lies in functional food innovations with natural compounds such as lactobacillus acting probiotic in guts as well as on cholestrol-reducing fibres or cell-protecting antioxidantia. ...
Eating Low-fat, Thanks to Lupin Proteins
In emerging countries such as China or Brazil, meat consumption is rising dramatically. Indeed, worldwide consumption of red meat has quadrupled since 1961....
Food Processing Ingredients in Brazil
The Brazilian food processing industry was valued at US$ 173 billion in 2009. Analysts expect that the market will increase 4.0 to 4.5 percent in the next five years, according to the USDA Foreign Agricultural Service. This increase is driven by key market...

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