Hyperspectral offal inspection turns slaughter data into herd-health feedback
In Australia, an applied project on bovine offal shows how the abattoir can become a more useful source of animal-health data. Charles Sturt University and P&P Optica, supported by MLA and Tey’s Australia, are developing a system that combines hyperspectral imaging and machine learning to identify abnormalities in lungs, livers and kidneys. Its intended role is not to replace official inspection, but to complement it with an objective, repeatable assessment.
Carcass weight makes chilling a colour-management variable
A new Meat Science study focuses on a variable that many plants treat uniformly: chilling rate in relation to carcass weight. Its results indicate that light beef carcasses chill more rapidly than heavy ones under the same chilling programme. Relatively small differences—about 50 kg per carcass side—were already sufficient to change the temperature-decline curve and lean-colour development.
British pork supply shifts from carcass weight back to slaughter numbers
British pig-meat production continued to grow in the third quarter of 2026, but the driver changed. According to AHDB, pork output increased 2.8% year on year to 246,600 tonnes. The increase was smaller than in the first half, however, because carcass weights had returned almost to the previous year’s level.
Paraná’s poultry exports reinforce the need for regional sourcing intelligence
Paraná confirms its central role in Brazil’s chicken export trade. The state Secretariat of Agriculture and Supply reports that 1.8 million tonnes of chicken meat were exported between January and September 2026. That represents an 18% increase on the same period in 2025; revenue reached US$3.39 billion, up 23.8%.
Butcher’s twine shows why contact materials belong in meat traceability
A French recall published on 4 November shifts attention from the meat itself to an unobtrusive part of its presentation: butcher’s twine. The official RappelConso portal reports a voluntary withdrawal of meat and meat preparations tied with white string and sold at Carrefour butcher counters throughout France. The reason is the detection of bisphenol A in certain batches of food-grade twine supplied to the retailer.
