Meat colour stabilisation needs to be understood as myoglobin chemistry
A new laboratory study on beef colour puts caffeic acid at the centre of a practical question: how can browning be delayed without treating colour as an isolated attribute? The authors combined meat and model-system trials with physicochemical analyses, spectroscopy, atomic-force microscopy, molecular docking and molecular-dynamics simulations. Their aim was to describe the interaction between caffeic acid and myoglobin, the pigment that largely determines the perception of red meat colour.
A false inspection mark turns traceability into an immediate food-safety task
The U.S. Food Safety and Inspection Service has recalled about 167,639 pounds of raw pork, beef and goat products from Star Meat Delivery Inc. The issue is not a reported microbiological finding, but a fundamental break in the control chain: the products were produced without federal inspection and carried a false USDA inspection mark. According to the notice, they were produced before September 22, 2026 and shipped to a distributor in Duluth, Georgia, for further distribution to retail and food-service locations nationwide.
Higher beef output does not automatically mean a proportionally smaller herd
Meat & Livestock Australia’s September projection describes an unusual Australian cattle situation: high beef output is not being driven solely by a rapid drawdown of the herd. For 2026, MLA forecasts more than three million tonnes of beef production in carcass-weight terms, 9.6 million cattle slaughtered and a national herd of 30.8 million head. Compared with earlier expectations, the herd contraction is expected to be more gradual.
Processor capacity is becoming a supply-chain variable in its own right
Pressure on Australian processors should be read as a supply-chain-capacity issue, not merely as a question of company margins. In a Meat & Livestock Australia contribution, Australian Meat Industry Council chief executive Tim Ryan describes a combination of tight livestock supply, rising costs, labour constraints, export-certification charges and growing uncertainty in destination markets. This is the industry association’s assessment, not an audited financial account.
Microplastic findings in beef require a source-pathway investigation, not a premature health verdict
An initial survey by Argentina’s Universidad Católica de Santa Fe has detected microplastic particles in beef cuts. The team collected 25-gram subsamples from two conditions: lean cuts bought from supermarkets in trays and wrapped in film, and control samples from traditional butcher shops in Avellaneda and Reconquista. The latter were handled without plastic contact and stored in glass containers.
