Fast cooking needs a quality window, not just higher pressure
A study published on 31 October compares three cooking routes for pork: conventional cooking at 100°C, sous-vide at 60°C, and micro-pressure cooking at 120°C. The team examined colour, texture, volatile compounds, water distribution, microstructure and protein structure in parallel. The paper therefore treats cooking not simply as a matter of time and temperature, but as a process that simultaneously changes juiciness, bite and aroma.
Oyster mushroom extracts make burger formulation a multi-criteria task
Oyster mushroom extracts may offer an interesting tool for beef-burger development, but the new data are primarily a technological starting point. A Meat Science paper examined how cap and stipe extracts from Pleurotus ostreatus changed volatile compounds and the availability of free amino acids in cooked beef burgers, including after simulated gastrointestinal digestion.
African swine fever preparedness must include product flows
Preparedness for African swine fever does not end with on-farm biosecurity. AHDB has now summarised the outcome of cross-sector workshops held in Great Britain in early 2026. Producers, slaughter and processing businesses, veterinarians, retailers, industry bodies and government representatives considered what needs to function before, during and after a potential outbreak.
Pork origin creates value only when it reaches foodservice
British origin has a strong presence in fresh-pork retail facings, but it does not automatically carry through to out-of-home consumption. That is the central finding of AHDB’s October update from its Pork Sector Council. According to the cited Porkwatch audit, 88% of fresh-pork facings and 82% of fresh-sausage facings surveyed in supermarkets carried British origin. More than half of ham and bacon facings were British as well.
Customs status turns meat processing into a traceability discipline
A notice published on 30 October by the U.S. Foreign-Trade Zones Board opens a process for proposed production activity by Atlantic Veal & Lamb in Creston and Sterling, Ohio. The notice is not final authorisation. It records that the notification was received and defines the activities and materials that would be covered if the regime were authorised; public comments can be submitted through 9 December 2026.
