SWIR turns moisture control in meat emulsions into a process issue
A study published on 5 September shows how short-wave infrared hyperspectral imaging (SWIR) could move moisture control in meat emulsions from laboratory testing towards rapid in-process verification. For cooked sausages, emulsified products and fine batters, moisture is not simply an analytical value: it affects yield, texture, water-holding capacity and batch consistency.
Hot-fresh beef needs a temperature strategy, not simply colder transport
Transport temperature has a decisive influence on the colour of hot-fresh beef. A paper published on 3 September simulated post-mortem transport of bovine longissimus muscle at 4, 16 and 26°C during the first 48 hours. Its findings do not support a simple “the colder, the better” rule; instead, they describe a balance between bright-red colour development, metabolism and oxidation.
EU poultry imports from the US now require zone-level verification
The European Union has urgently amended entry conditions for specified areas of the United States following new outbreaks of highly pathogenic avian influenza. Commission Implementing Regulation (EU) 2026/2020, adopted on 4 September and published on 7 September, suspends entry from the affected areas for poultry, poultry germinal products, fresh poultry meat and fresh game-bird meat.
Brazil’s EU poultry return remains a regulatory process, not an immediate supply release
Brazil has completed an EU sanitary audit focused on poultry meat and honey, according to a 4 September statement by Brazil’s Ministry of Agriculture and Livestock. The European mission began on 24 August and included visits to production establishments and official bodies. Brazil says that the official controls and procedures examined were considered satisfactory.
Raw pet food safety has to include the kitchen, not just the product
The UK Food Standards Agency has again put raw pet food at the centre of household hygiene. In its annual science update, published on 3 September, the agency reports that 29% of samples tested did not meet statutory hygiene criteria: Salmonella was found and/or Enterobacteriaceae counts exceeded the limit. High levels of Campylobacter, MRSA and STEC were also identified.
