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The reffiSchaf project has published practical recommendations for creating value from whole cuts of mature sheep in foodservice. Its starting point is technological and sensory: meat from older animals often has a firmer texture …
An in-vitro digestion study from Ludong University and Northwest A&F University examines a classic table pairing: beef and red wine. Beef cooked by steaming, boiling and grilling was compared with and without red wine using the …
The European Commission’s updated pigmeat dashboard shows why a carcass average is not enough to interpret the market. The edition last updated on 1 October brings together quotations, slaughter, herd surveys, production and …
The European Commission has agreed to mobilise €73 million from the agricultural reserve to compensate Italian farms affected by avian influenza and African swine fever. Of that amount, €61 million is for poultry and egg producers …
Chicken-meat quality cannot be managed reliably by treating farm, transport, slaughter and chilling as separate operations. A review published on 25 September brings these links together in a mechanistic framework: pre-slaughter …
The U.S. cold-storage report released on 25 September makes it necessary to read the meat market by product rather than through one inventory headline. As of 31 August, pork-belly stocks stood at 23.684 million pounds—35% below …
The 29 September operation in Leicester against the online sale of “smokies” shows that traceability does not end at slaughter or on a distributor’s label. The UK Food Standards Agency’s National Food Crime Unit worked with police …
INTERBEV’s participation in the Sommet de l’Élevage, running from 6 to 9 October in Cournon-d’Auvergne, places meat in a trade-fair format that goes beyond breed displays or product promotion. The French interprofessional …
After two decades of negotiations, Argentina and Japan have agreed on animal-health import requirements for additional regions of origin. Audits and establishment approvals are still required before shipments can begin. Argentina …
Hybrid meat-and-plant patties are not defined by their replacement percentage alone. A new study in *Innovative Food Science & Emerging Technologies* shows that both the type of plant protein and its inclusion level decisively …
An edible gelatin film enriched with citrus-peel extracts may become an active preservation tool for chicken burgers, but it should not be mistaken for a ready-to-deploy solution. A study published on 28 September assessed films …
Contaminant measurements in beef become meaningful for consumers only when they are linked to consumption data and exposure assessment. An Italian study published on 27 September combined analytical results with national intake …
Oxygen is not a secondary variable when cultures for fermented meats are being developed. A study from the Vrije Universiteit Brussel examined *Staphylococcus shinii* IMDO-S216, a species isolated from fermented meat and …
The phrase “animal-free” oversimplifies the debate around cultivated meat. An agricultural and environmental ethics article published on 26 September points out that current cell-based production does not begin in a bioreactor. It …
A pilot study from the University of Arkansas examines whether brewery by-products can be used as an aroma stimulus during dry ageing of beef striploin. USDA Choice loins, wet-aged for 21 days beforehand, were divided into five …