Quality Grades: Why The Recent Upswing
How quickly the beef quality quandary changed. Just three years ago, the industry pondered a 30-year decline in quality grades, according to Larry Corah and Mark McCully. Then, grades headed higher in late 2007, and by July 2009, 60.1 per cent of federally...

Meat Tenderness and Muscle Development
Several studies have shown that some events in muscle development and postnatal growth are related to meat quality traits, according to Niels Oksbjerg, M Therkildsen and PM Nissenn from the University of Aarhus, Denmark, in a paper presented to the ICoMST...

Pork CRC Looks to Make Pork Even Healthier
Pork may be a way to boost the intake of thiamine, selenium and iron in humans, according to research published in the Annual Report 08-09 from Australia's Pork CRC.

Marinades and Shelf Life
PhD student Bjørn Schirmer has been investigating how antimicrobial substances found in fruit, spices and herbs can be used in marinades to increase the shelf life of meat and fish. That was when he came across Lactobacillus algidus, according...

Consumer Perceptions of Fat Content in Ground Beef
While beef demand has been on the rise in many countries in recent years, the industry is constantly seeking ways of improving its competitive position, writes TheMeatSite senior editor Chris Harris.

Accurate Derinding of Pork Loins with Robot
The majority of pork loins produced in Denmark is defatted for the export market.

The Science Behind Fish Welfare and Food Safety
It is well known that the welfare of farmed fish can have dramatic affects on food quality, but, the relationship between farmed fish and food safety is yet to be fully understood, writes Adam Anson, TheMeatSite.

Effects of Temperature and Transportation Distances on Pork Quality
Factors beyond the farm gate can affect the quality pork product, among them temperature and time in transport. This study, by Ray Hansen (Iowa State University) and Kelly and Nina Biensen (Eden Natural State Center) examines how these factors affect...

Meat and Meat Products in a Balanced Diet
The primary target of a balanced diet: maintain a healthy weight as weight is a determining factor in the development of chronic diseases such as Cardio Vascular Diseases-Type 2 Diabetes, Cancers, according to a report prepared by Prof. Karl-Otto Honikel...

Olive Waste Water As Anti-oxidant For Beef Products
A recent study published in Food Chemistry has investigated the ability of polyphenol extracts from the waste waters of olive oil production to act as an antioxidant for pre-cooked beef and pork, according to Reading Scientific Services Ltd.

The Secret Behind Tender Pork
Many factors influence tenderness, for example the properties of the live animal, the treatment of the carcases at the abattoir and the choice of cooking method, writes Margit Dall Aaslyng, PhD, Senior Scientist at the Danish Meat Research Institute.

Consumers Seeking Convenience and Functionality
Apart from price, there are two main drivers for processed meat products in consumers' minds - convenience and wholesomeness, writes TheMeatSite senior editor, Chris Harris.

New Technologies for New Poultry Meat Products
As the poultry industry looks for ways to drive chicken consumption and improve profitability, scientists at the University of Alberta, Canada, are experimenting with new technologies that may help on both fronts.

Beef Grades and Carcass Information - MSU
The U.S. Department of Agriculture (USDA) uses a dual grading system for beef carcasses: a Yield Grade for estimating cutability and a Quality Grade as a comprehensive evaluation of factors that affect beef palatability, says the this Mississippi...

Processing Quality Seafood
Automation of food processing has made significant progress in recent years due to improvements in hardware and software, according to a report by Kristinn Andersen RTD Manager for Marel. The processing flowline, which in addition to fish processing has...