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Contemporary Market Weights
Marketing decisions should be based on lean growth potential, marginal feed efficiency through heavier weights, the packer grid in which market pigs are priced and space availability within the production system, according to Ronald O. Bates of Michigan...
Pork Belly Quality, Bacon Properties and Consumer Trends
Several factors can affect pork belly quality and, subsequently, bacon quality and it is up to all parties in the production chain to come together to ensure ultimate meat quality....
Report Finds Mandatory COOL Causes Meat Industry, Consumer Losses
Any policy that results in higher costs of compliance without a quantifiable benefit will likely have an adverse economic impact, and recent research shows mandatory country-of-origin labeling, or MCOOL, is one such policy....
Measurement Engineering in Meat Automation Begins with Sensor Selection
Quality and hygiene are top priorities in the meat processing industry, because consumers expect high-quality and safe products....
Price Convenience Eating Quality More Important than Production History for Beef
Changes in the US economy, during the recession and its aftermath, have had a significant impact on beef consumers’ ideas about the importance of value and quality....
Hygienic Design in Food Industry
Experts estimate the share of time spent with cleaning processing in the food and beverage industry to be up to 30 per cent....
Anti-microbial Coatings with Long-term Effect for Surfaces
Hygienic conditions and sterile procedures are particularly important in food preparation and in the manufacture of packaging material, as well as in hospitals, kitchens and sanitary facilities, air conditioning and ventilation systems....
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....
New Processes Protect Valuable Ingredients
Vitamins, mineral substances, fruit aromas or green tea catechins – many ingredients from the "microcosm" cannot be easily incorporated into the food matrix....
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....
How Do Consumers Attitudes to Food and Food Safety Change?
A survey of consumer food and food safety habits in England has shown that just over half have changed their food buying habits in the last six months for financial reasons....
How Commercial Broilers Have Changed in Canada over 50 Years
A study in Alberta, Canada, reveals that almost 50 years of commercial quantitative genetic selection pressure has achieved the intended beneficial changes in broiler performance. ...
Robots Indispensable in Food Production
The world of robotics is currently facing another breakthrough: small, lightweight, comfortable and above all, flexible - that's how engineers envisage the industrial lightweight robots of the future....
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....
Exploring New Techniques for Smoking Fish
Researchers of the Universitat Politècnica de València have developed a new technique based on the use of water vapour permeable bags for fish salting and smoking....
 
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