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EPA Issues New Guidelines for Water Reuse
Water reuse has been a goal of the poultry processing industry for many years and according to a report in Poultry Tech from the Georgia Tech Research Institute water conservation and non-product contact reuse remains the state-of-the art for water reuse...
Near Infrared to Classify Dry Cured Hams
Research from institutes and universities in Slovenia and Spain has found that near infrared spectroscopy and artificial neural networks have a practical relevance in the classification of dry cured hams....
Adhesion Effects of Salt on Pork Muscle in Tumbling and Cooking
An investigation in the effects of low salt concentrations on the adhesion of pork muscle following tumbling and cooking found that the breaking stress increased between the salted and the non-salted muscle....
Is Sous Vide Cooking Safe?
The Institute of Food Research (IFR) has been undertaking research for the Food Standards Agency to establish if the cooking technique sous vide is safe. ...
Split Decision over Radiant Fried Chicken Patties v Traditional
Panelists' preferences in a taste test were nearly equally divided between chicken patties fried in a radiant fryer developed by a Purdue University researcher and those fried in a conventional oil immersion fryer, a Purdue study showed. ...
EU Regulation Changes View on Stunning at Slaughter
A basic requirement for humane slaughter of animals, including poultry, is that they should be stunned before slaughter by exsanguination, writes Chris Harris. ...
Distinguishing Mechanically Separated Meat from Other Products
Calcium content alone might not be sufficient to distinguish low pressure Mechanically Separated Meat (MSM) from other non-MSM products. ...
High Pressure Pasteurisation: Reducing Pathogens Extending Shelf Life
New non-thermal food processing technologies aim to provide safe, high quality foods with desirable nutritional, physio-chemical and sensorial properties, writes Chris Harris. ...
Safety of Sous-vide Foods
A new generation of foods - often called sous vide foods - that are cooked at low temperatures, is being developed....
Effects of Broiler Carcase Scalding and Chilling Methods on Quality of Breast Fillets
Broiler carcase chilling method has a much greater impact on the quality of breast meat than scalding method, according to researcher based in Athens, Georgia, and the influence of chilling on breast meat quality was independent of scalding treatment....
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....
Power Ultrasound for Curing Pork
Ciara McDonnell was awarded 'Best Presentation on Food' for her PhD on the use of power ultrasound for accelerating the curing of pork at the Teagasc Walsh Fellowships seminar. The meat curing industry would benefit from a novel processing technology...
Troubleshooting Salmonella in Poultry Processing Plants
US regulations require that poultry slaughter facilities be evaluated for Salmonella on an intermittent basis. Using a number of case studies, Dr Scott Russell of the Department of Poultry Science at the University of Georgia shows that it is much less...
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. ...
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