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Labelling & Traceability Featured Articles

A Supply Chain Approach To Beef Quality
Managing for beef quality isn’t an arbitrary end-product objective, panelists pointed out at a Cattlemen’s College session....
Rotten Meat Does not Stand a Chance
When it comes to packaged fish or meat, it is nearly impossible to distinguish between fresh goods and their inedible counterparts. ...
Label Rouge: Pasture-Based Poultry Production in France - 2
Pasture-raised poultry is increasingly popular in the United States. American farmers and small companies can benefit from studying the French Label Rouge programme, write Anne Fanatico and Holly Born, NCAT Agriculture Specialists. Started as a grassroots...
Relationship Between Carcase Yield And Tenderness
Meat quality and meat yield goals can both be achieved if included in a value-based marketing system for beef carcase evaluation, says experts from the Scottish Agricultural College. ...
Co-products with Added Value
The rising prevalence of self service prepacked fish is opening the door for co-product specialists, like Francois Meurice, the founder of Valofish, writes Peter Crosskey in the last in the series of features on teh French fishery industry....
Good for the Sea and Good for You
"Good for the sea and good for you" is the slogan of Mr Goodfish, a quality and sustainability label that sets out to encourage consumers across Europe to enjoy sustainable fisheries in season, writes Peter Crosskey in the third in the series of features...
France Consolidates Health and Research Agencies
July this year saw the establishment of Europe's largest health and safety agency as the French food standards agency AFSSA joins forces with environmental and workplace health agency AFSSET to form the Agence National de SEcurité Sanitaire (ANSES),...
Boulogne Builds a Future with Vision for Fish Handling
As Europe's largest fish-processing centre, handling 330,000 tonnes of fish last year, Boulogne sur Mer holds a strong position in the French fish industry, writes Peter Crosskey in the first of four features on the French fish industry....
EU's Measures for Safe Meat Production
The European Union has a comprehensive system of legislation to assure the safe production of meat, writes TheMeatSite senior editor Chris Harris....
Residue Testing Shows Low Positive Level
In 2009, just 0.3 per cent of samples from Irish animals and products were positive for residues according to the the National Residue Control Plan for 2009....
Innovation in Traditional Foods Could Harm Their Image
Researchers from the Institute for Food and Agricultural Research and Technology (IRTA) have analysed the definitions of 'traditional food' and 'innovation' in order to predict the degree to which people will accept changes in the foods they eat....
Understanding China's Fish Trade and Traceability Systems
A forthcoming European Union (EU) regulation to combat illegal fishing will require that China obtain and manage catch certificates for all fish raw materials potentially destined for EU markets. A report by Shelley Clarke for Traffic East Asia explains...
GM Feed in the EU: Policies and Principles
As the price of non-GM feed soars, the European meat industry - bound by strict regulations - struggles to compete both in global and domestic markets, writes Adam Anson, TheCattleSite. ...
New French Farm to Plate Pricing Analysis
The French trading standards agency DGCCRF* and France Agrimer* have jointly published a price analysis of the farm to plate supply chain for loin roasts, pork chops and ham, writes Peter Crosskey. Other product categories may follow, but since loins...
MHS Meets Changes over the Year
The last year has seen a shake up in the management and organisation of the Meat Hygiene Services in the UK, writes TheMeatSite senior Editor, Chris Harris....
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