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Safety Breakthrough to Save Abattoir Injuries
There are more than 1,000 bandsaws in use in Australian meat processing, posing danger to the operators every time they are used....
Australian Pig Meat Production Predicted to Rise
Pig meat production is projected to rise gradually over the short to medium term, reaching 410,000 tonnes in 2019-20, according to John Hogan in the 'Agricultural Commodities' report from the Australian Bureau of Agricultural and Resource Economics and...
Chicken Meat Production Growing in Australia
Australian chicken meat production grew consistently over the decade to 2013-14, averaging nearly five per cent growth a year and will continue to increase in the coming years, according to John Hogan in the 'Agricultural Commodities' report from the...
Traffic Light Food Labels Strengthen Self-control
Should food products be labelled with traffic light symbols to make health-related information on ingredients easier to understand?...
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....
Effects of Generic Ractopamine on Pig Meat
Production and cutability were improved in finishing pigs fed 10mg per kg of generic ractopamine but the treatment had no significant effects on meat or fat quality, according to new research from the US....
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....
Salmonella Reduction in Pig Herds and Pork: The Danish Experience
The success of the Danish programme is more due to improved slaughter hygiene than to reductions in primary production although more Salmonella in herds makes it more difficult for the slaughter house, according to Jan Dahl, DVM, Chief adviser with the...
How Transport Stress Affects Duck Meat Quality
Transportation for two hours resulted in measurable stress in 42-day-old Pekin ducks in this Chinese study but these effects were mitigated by a two-hour rest period before slaughter....
New Salmonella Serotype Discovered
Lubbock is known for many things. Some of them are reasons to celebrate, like being the home of Buddy Holly. Some portray the city in negative ways, like dust storms....
Welfare Measurements of Finishing Pigs on Day of Slaughter
Animal welfare on the day of slaughter is of increasing concern to the authorities and consumers alike....
Energy Efficiency in Food and Beverage Industry
A mid-sized company in the meat industry could save annual carbon dioxide emissions equivalent to a mid-sized car travelling around the world 177 times according to estimates from measurement technology vendor Endress + Hauser....
Measuring Tenderness in Beef and Pork Loins
The shear force measurements and hence the tenderness of loin muscles for both beef and pork can be standardised by taking square samples from the core of the muscle....
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