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...

Value-Added Products from Slaughterhouse Poultry Blood
Research sponsored by the US Poultry & Egg Association over the period between November 2006 and May this year looked into methods of developing adhesives from fresh poultry blood.

Control of Listeria on No-Nitrate-or-Nitrite-Added Frankfurters
Researchers at Iowa State Univesity studied the growth of Listeria monocytogenes on eight brands of commercially available uncured, no-nitrate-or-nitrite-added frankfurters and found that the no-nitrate-or-nitrite-added brands exhibited a decreased lag...

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.

Processed Meat to Dominate Poland’s Food Processing Sector
Changing consumer preference and rising poultry production level are anticipated to drive the overall meat processing business in Poland in the short to medium term, writes TheMeatSite senior editor, Chris Harris.

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.

The Perfect Knife Steel for Robots of the Future
The meat industry has long been faced with a choice between two types of knife steel for its machines and robots. So far, the choice has been between steel that is rust-resistant yet “soft” and steel that is hard and yet prone to rust. The Swedish steel...

Palm Oil Not a Healthy Stand-In for Trans Fats
In terms of daily diet, the type of fat one consumes has a greater effect on heart disease risk factors than the amount of fat, according to a report in the USDA ARS April magazine.

Achieving Food Safety on the Line
Meat and food processors want to ensure that the products they produce are manufactured in the most hygienic conditions and do not put consumers' health at risk, writes TheMeatSite senior editor, Chris Harris.