TheMeatSite.com - TheMeatSite.com - news, features and articles for the meat processing industry

Ingredients Featured Articles

Getting Essential Iodine in Food
Iodine is a necessary trace element to humans, and iodine deficiency can cause malfunctioning of the thyroid gland....
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....
Discovering Importance of Zinc in Diets
Zinc is an important mineral necessary in human diets and it has a wide array of vital physiological functions....
Using Plant-based Material as Antioxidants and Fat Replacers in Meat Products
Plant based derivatives have potential applications as fat replacers, antioxidants and antimicrobials in fresh and processed meat products....
Occasional Excess of Nitrite from Foods in Finland
A study by the Finnish Food Safety Authority Evira has found that in Finland the nitrite intake from foods and household water exceeded the acceptable daily intake for many children....
Substitutes for Sodium Chloride in Low Sodium Frankfurters
The use of different potassium and calcium salts to replace sodium chloride in the manufacture of frankfurters can have a beneficial health effect while still maintaining flavour and could be a means of producing low sodium meat products....
Salt Uptake and Water Loss in Hams
The salt uptake homogeneity is crucial in assuring quality in dry-cured hams....
Chicken Meat Extract Can Benefit the Brain
A study by researchers from the University of Putra in Malaysia shows that the chicken ingredient CMI-168 has beneficial effects on the human brain. ...
Adhesion Effects of Salt on Pork Muscle in Tumbling and Cooking
An investigation in the effects of low salt concentrations on the adhesion of pork muscle following tumbling and cooking found that the breaking stress increased between the salted and the non-salted muscle....
Effect of Salt Reduction on Sausages, Bacon, Ham and Salami
Moderate salt reduction in sausages and ham does not have a significant effect on the quality according to research from the Danish Meat Research Institute at Roskilde. ...
Effect of Drying Hams Before Salting
Drying the lean surface before salting reduces the salt uptake in loin and ham, according to research from the Institut de Recerca I Technologia Agroalimentàries, IRTA, in Spain. ...
Spicing Up Fish Fillets with Science
Scientists are seeking to improve the health benefits of rainbow trout by using dietary coriander oil along with vegetable oil to improve fatty acid composition in the fillet. ...
Receiving Sufficient Molybdenum in Diets
An adequate human intake of the mineral molybdenum is 65 micrograms per day, according to research carried out for the European Food Safety Authority. ...
Breakthrough Achieved in Developing In Vitro Meat
Last week, Prof Mark Post from Maastricht University unveiled his creation of in vitro meat – a beef burger manufactured out of stem cells that was cooked at a glittering launch and eaten by a Chicago food writer and an Austrian food researcher, Josh...
Starter Cultures to Reduce Pathogens in Fermented Sausages
The use of indigenous starter cultures in fermented sausage production can help to reduce pathogens. ...
 
 1  2  3 

Our Sponsors

Partners