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Sustainability Featured Articles

Calm Cattle Have a Dark Side
The findings of a recent study conducted by Murdoch University researchers has challenged the long held belief of the beef industry that flighty cattle are at a higher risk of producing dark, firm and dry meat....
Food Production 29 Per Cent of GHG Emissions
Feeding the world releases up to 17,000 megatonnes of carbon dioxide into the atmosphere annually, according to analysis by the CGIAR Research Program on Climate Change, Agriculture and Food Security (CCAFS). ...
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....
AVEC Annual Report 2012: Animal Welfare and Health
In its annual report for 2012, the Association of Poultry Processors and Poultry Trade in the EU Countries, AVEC, describes the progress that has been made over the last year on the appropriate use of antimicrobials, the Commission's Animal Welfare Strategy...
Mercury in Water and Fish Detected with Nanotechnology
When mercury is dumped into rivers and lakes, the toxic heavy metal can end up in the fish we eat and the water we drink. ...
Study Shows No Nutritional Benefit to Organic Produce
A new study by researchers at Stanford University shows that organic produce and meat are no more nutritious than conventionally raised products....
Slight Drop in Salmonella in Cattle
There was a slight decrease in teh incidence of salmonella found in cattle last year according to a report from the Animal Health and Veterinary Laboratories Agency of the UK. ...
How Fresh is Fresh? Perceptions, Experience when Buying, Consuming Fresh Cod
Most of us do not buy fresh fish that were caught more than three days ago. But if we do not know the date of capture, we are devouring fish that is often far older, says Nofima Scientist Jens Østli, and colleagues, who invited over 400 fishing customers...
Quality Assurance in US Feedlots
The Beef Quality Assurance (BQA) programme is a State and national industry-led effort that provides guidelines to support the production of quality beef. The goal of the program is to raise consumer confidence in beef quality through recommended...
Emerging Technology in Food and Beverage Industry
A recent survey by Leatherhead Food Research asked the food and beverage industry what objectives are currently the most important when considering investment in new technology. ...
Frozen Foods Could Help Reduce CO2 Levels
A new scientific report on carbon emissions produced for teh British Frozen Food Federation has overturned the belief that frozen food is more energy intensive than chilled. ...
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...
Selling Sustainability? In Search of the Retail Business Case for Sustainable Diets
This report presents the results of a research exercise commissioned by WWF and conducted by Brook Lyndhurst during the latter part of 2011 and early part of 2012. The research was designed to investigate the business case for retailers to further support...
Predicting Impact of Nutritional Strategies on Carcase Quality
Variation is inherent to living systems in the pig sector, but precision pork production can help to control growth and carcase quality....
Saving Energy Using “Green” Renewable Resources
In the Spring 2008 issue of PoultryTech, an article on heat recovery was written to provide information on the potential savings from taking waste heat from refrigeration systems, writes Gary Floyd. ...
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