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Sustainability Featured Articles

MRSA in Conventional and Alternative Retail Pork Products
Research in the US has confirmed the presence of Staphylococcus aureus on raw pork products in the United States, regardless of whether it was produced conventionally or from animals raised without antibiotics or antibiotic growth promoters. ...
Rethinking Research Methods for Emerging Technologies
Researchers from the Georgia Tech Research Institute’s (GTRI) Food Processing Technology Division and the University of Georgia’s Poultry Science Department have worked individually, collectively, and jointly to address current and future challenges...
Use of Animal-based Measures to Assess Welfare of Broilers
Animal-based measures (ABM) can be used effectively in the on-farm evaluation of broiler welfare in relation to laws, codes of practice, quality assurance schemes, management and also partly for ante-mortem inspection, according to a new report for the...
What Europeans Think of Food Security, Food Quality
More than 90 per cent of EU citizens find quality and price an important factor when buying food according to a new EUROBAROMETER survey. ...
New Study Maps Hotspots of Human-animal Infectious Diseases and Emerging Disease Outbreaks
A new global study mapping human-animal diseases like tuberculosis (TB) and Rift Valley fever finds that an "unlucky" 13 zoonoses are responsible for 2.4 billion cases of human illness and 2.2 million deaths per year. The vast majority occur in low- and...
Individual Factors Associated with L- and H-Type BSE in France
In what they believe is the first study of atypical cases of Bovine Spongiform Encephalopathy (BSE) in France, researchers based in Lyon found that the cases were detected in animals much older than for the classical form of the disease. ...
Sustainable and Ethically Farmed Meat Key to Meeting Global Demand
Animal welfare in meat production is an issue that is gaining interest with consumers, writes Mark Zieg from the Meat Division, Bord Bia – Irish Food Board. ...
Finland Wastes 400m Kilos of Food
According to a recent estimate from MTT, the Finnish food chain wastes just short of 400 million kilos of food a year. The amount of waste in the food industry is on average approximately 100 million kilos. ...
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. ...
Processing Automation to Increase Profitability
The continued growth of the poultry market and the increased demand from retailers and food service operators for higher quality safe and wholesome products is placing more and more pressure on the processor, writes Chris Harris. ...
Welfare Considerations Can be Significant for Business
From the time that birds arrive at the slaughterhouse to the time at which they have been slaughtered, there are several key welfare considerations, writes Paul Cook director of RL Consulting. ...
German Food Production on Sustainable Course
Based on statistics from the German Ministry of Food, Agriculture and Consumer Protection, the German food production industry used a total of 217,656 terajoules of energy in 2009....
Shoppers Favour Carbon Footprint Labels on Food
The majority of respondents to a UK survey would like to see labels explaining the carbon footprint of the food they buy, according to study for the European Commission. ...
Novel Assay to Detect Antibody Responses in Pigs
Scientists in the Netherlands and Belgium have developed a new method to detect specific antibody responses in pig serum simultaneously against Toxoplasma gondii and Trichinella spiralis – two zoonoses passed from pigs to humans. ...
Waste of Processed Product at Retail and Consumption Level
Roughly one-third of the edible parts of food produced for human consumption, gets lost or wasted globally, which is about 1.3 billion ton per year. Food is wasted throughout the food supply chain, from initial agricultural production down to final household...
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