Piglet Birthweight Does Not Impact Carcase Meat Quality
Increasing litter size led to a reduction in mean birth weight of the piglets, which did prolong the time needed to reach market weight but had no negative effects on pork quality, according to A.D. Beaulieu and co-authors.

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...

High Levels of DDGS Affect Pig Meat Quality
Distillers dried grains with solubles (DDGS) had little effect on loin quality but did decrease belly quality, bacon processing characteristics and fat stability, according to Leick and co-authors. Ractopamine had no negative effects on these characteristics...

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), writes...

Monitoring Oven Loading in Cooked Meat Operations
Fully cooked, ready-to-eat products continue to increase in popularity among consumers because of their convenience, writes Abby Vogel from Georgia Tech Research Institue.

Five Year Plan for Chinese Meat Industry
The 12th five year plan for the Chinese meat sector is set to change the industry into a modern, streamlined, safe and efficient machine, ready to take its part in the 21st century global market, writes TheMeatSite senior editor, Chris Harris.

Myths and Benefits of Shellfish
Shellfish have been given the green light as far as healthy eating is concerned, writes TheFishSite senior editor, Chris Harris.

The Meat Security Net
Meat producers are embracing new technology as a way of ensuring product quality, traceability and foreign object detection, writes Richard Mills of Foss.

Resurgence of Frozen Ready Meals
The competition between the frozen and chilled foods markets in many parts of Western Europe is strong.

The Meat Industry Under Pressure
The global meat industry is coming under pressure - not just pressure from market forces, but high pressure used in processing and pasteurisation writes TheMeatSite senior editor, Chris Harris.

Veal Production In The UK
With an increasing awareness of where food comes from, Charlotte Johnston, TheMeatSite junior editor, unravels the consumer concerns surrounding veal production in the UK.

Turkey Product Quality and Marketing at Conference
Three papers presented at this year's Turkey Science and Production Conference in Macclesfield tackled difficult issues in turkey meat marketing and product quality. Editor, Jackie Linden, selects the highlights for TheMeatSite.

Meat Quality Issues Discussed at Kansas Conference
Needle-free jet injection systems may increase the occurrence of injection site abscesses in pork carcasses that will need to be trimmed in pork processing plants, according to one paper presented at Kansas Swine Day 2009, and another revealed that glycerol...

Holistic Approach Needed to Solve Costly PSE Problem in Turkeys
Losses due to pale, soft and exudative (PSE) meat may exceed $200 million per year by the turkey industry, according to scientists in a report for the Poultry Science Association.

Proteomic Analysis of Bovine Muscles during Aging
Three structural proteins, alpha-actinin, tropomyosin, and a fragment of myosin heavy chain, changed during the aging process in beef suggesting that it is important to release these proteins in order to increase postmortem tenderness a report to the...