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Sustainability Featured Articles

Nutritional Guidelines Recommendations - Less Meat More Veggies
Despite the ability to make personal food choices, many know the Dietary Guidelines for Americans as the “gold standard” model that focuses on the foods and beverages that help maintain a healthy weight and prevent chronic disease, such as obesity,...
Carbon Footprint of Food Waste not Necessarily Related to Weight
The carbon footprint of food waste should be taken into account alongside the weight of food wasted, according to a new study....
Antibiotic Resistant Salad
Antibiotic-resistant strains of the food-poisoning microbe Listeria monocytogenes in unprocessed salad products is not quite as widespread as scientists originally suspected....
Effects of Generic Ractopamine on Pig Meat
Production and cutability were improved in finishing pigs fed 10mg per kg of generic ractopamine but the treatment had no significant effects on meat or fat quality, according to new research from the US....
Energy Efficiency in Food and Beverage Industry
A mid-sized company in the meat industry could save annual carbon dioxide emissions equivalent to a mid-sized car travelling around the world 177 times according to estimates from measurement technology vendor Endress + Hauser....
Recovery for Australian Meat Processing Sector
A return to more favourable weather conditions has eased some long-term supply pressures for the meat processing sector in Australia, as cattle herds have been rebuilt....
Inconsistencies Found in Comparisons of Organic and Conventional Milk
Consumers perceive that organic cow milk differs from conventionally produced milk and that these differences justify the premium price for organic milk....
Comparing Ostrich Meat to Other Types of Meats
Ostrich meat is now considered as a red meat that is a healthy alternative to beef and poultry meats, according to researchers in Kuwait....
Adding Value to Beef Carcases Using Muscles from Cheaper Cuts
The US cattle and beef sector could make an extra $3.75 billion by maximising the carcase and using muscles usually send for ground beef to make niche market products....
Ethics of Eating Meat – a Personal Opinion
In his book, Eating Meat: Science and Consumption Culture, Howard Swatland presents a new look at eating meat from a personal point of view....
How to Sustainably Feed Nine Billion People
Becoming self-sufficient in food production – what better way is there for countries to sustainably feed their growing populations? But, scratch the surface of this potential solution, and it doesn’t really stack up....
Sudden Death in Pigs During Transport
The majority of pigs that died in transit had a pre-existing cardiac abnormality, similar to one found in humans, according to a study by Kathy Zurbrigg of the University of Guelph reported at the London Swine Conference 2014....
Changing Dietary Behaviour
Strong evidence now exists of the need to shift diets towards reduced levels of meat-eating among high consuming countries such as the UK to help address climate change, promote public health and help feed the world more fairly and humanely....
Grassfed Beef Share Growing
Americans are the world’s biggest meat eaters – cutting and chewing their way through more than 120kg each every year....
Discovering Importance of Zinc in Diets
Zinc is an important mineral necessary in human diets and it has a wide array of vital physiological functions....
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