Opportunities For UK Offal
What are the export opportunities for UK offal, asked Dr Phil Hadley, South West Regional Manager for English Beef and Lamb Executive at Beef Expo 2010. Charlotte Johnston, TheMeatSite junior editor reports.

Report Shows Processed Meat and Bladder Cancer Link
A new report from researchers at the US National Cancer Institute, Imperial College in London and AARP in Washington suggests that there is a "modest support" for an increased risk of bladder cancer from eating processed meat products.

Spicing the Meat Also Cuts the Cancer Risk
Spicing the Meat Also Cuts the Cancer Risk Spices will do more than just enhance the taste of ground beef. They’ll also cut down on the risk of compounds that can cause cancer, according to the Food Safety Consortium.

Stable Output but Lower Income for French Charcuterie
The French charcuterie industry had a difficult year in 2009, with total output stable at 1.3 million tonnes but total sales value for the year down by 7.9 per cent at €6.6 billion, according to figures released by the national charcuterie federation...

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

Reducing Salt in Ready Meals
Today’s busy lifestyles leave little time to prepare meals from fresh ingredients, resulting in the popularity of ready prepared meals.

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.

Processed Meats May Raise Heart Disease Risk
Researchers from the Harvard School of Public Health (HSPH) have found a link between an increased risk of heart disease and diabetes and eating processed meats.

Salmonella Contamination on Poultry Meat in Processing
Studies into testing poultry meat for Salmonella have called for a harmonisation of the procedures across Europe, writes TheMeatSite senior editor, Chris Harris.

Soy Made to Chew Like Chicken
It's well known that cholesterol-friendly, soybean-based food is good for our hearts. But few meat substitutes made from soy are raved about on the Food Network.

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...

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

Effects of Aging and Antioxidants on Irradiated Ground Beef
A study by graduate assistants, Hesham Ismail and KyungYuk Ko, Eun Joo Lee, an assistant scientist and Dong Ahn, professor, Department of Animal Science at Iowa State University found that antioxidant treatments were effective in reducing aldehydes in...

Effect of Antioxidants on Irradiated Ground Beef
A report by researchers at Iowa State University found that mixing antioxidants with ground beef was better than using a spraying method in preventing lipid oxidation and maintaining the colour of the irradiated meat. The researchers, Hesham Ismail, graduate...

Risks of Process Contaminants in Meat Products
An on-going three year survey by the UK's Food Standrads Agency has found that the levels of contaminants in cooked processed foods including meat and poultry products do not pose an increased risk to consumers, writes TheMeatSite senior editor, Chris...