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A new study on longissimus thoracis muscle from Angus and Hereford cattle shows that meat aroma cannot be adequately explained through a single variable such as breed, fat content or one volatile compound. The research team …
The UK update on Aujeszky’s disease in the United States does not change the core message for processors: porcine offal cannot be treated in documentation as a minor ingredient. After a case was confirmed on 30 April 2026 at a …
The updated APHIS guidance for exports to China shows that, in poultry, regionalization works only when product data and logistics data remain connected. Poultry products heat-treated in accordance with the processing requirements …
USDA’s September report again portrays a U.S. beef market in which cattle scarcity, availability of lean material for grinding, and foreign trade need to be read together. The agency cut its 2026 beef-production forecast to 24.877 …
The UK Food Standards Agency (FSA) has approved the design of the next phase of its Future of Food Regulation programme. Published on 16 September, the decision does not yet change specific obligations for businesses; it opens a …
USPOULTRY and its foundation have called for research proposals on PFAS in potable water entering poultry-processing facilities. Announced on 15 September, the initiative does not report a residue finding in meat. Instead, it …
The UK government has introduced a vet-led procedure to speed up the response to clear bluetongue suspicions in England. From 11 September, private veterinarians may clinically diagnose unambiguous cases after examining animals, …
USPOULTRY has released an Excel-based calculator designed to rapidly estimate resources needed for mass poultry depopulation during a highly pathogenic avian influenza outbreak. Presented on 17 September, the tool calculates …
Reduced fertility in broiler breeders has become an applied-research priority for USPOULTRY. In a call published on 10 September, the association seeks proposals on how to sustain fertility, hatchability and productivity …
The sensory quality of ready-to-heat meat dishes is not determined by the recipe alone. A study published on 14 September compares freshly stir-fried yuxiang shredded pork with commercial ready-to-heat products. It combines …
Functional feed additives for cattle should be assessed as process hypotheses, not as universal solutions. A Chinese Academy of Sciences paper published on 15 September examined a preparation combining Chinese herbal components …
Calf-registration data are not an immediate slaughter forecast, but they reveal the direction of supply well in advance. AHDB’s analysis published on 11 September shows a mixed picture for Great Britain. The year-on-year decline …
Animal welfare at slaughter can only be verified when observations are collected, organised and interpreted reproducibly. Welfair’s in-person auditor course for cattle slaughter is being held in Lleida from 15 to 17 September. The …
The SPACE trade fair, held in Rennes from 15 to 17 September, shows why livestock innovation needs to be read from the value-chain perspective rather than through an isolated piece of equipment. In its 40th edition, the event …
A study published in *Foods* addresses an increasingly important question for cooked-sausage production: how can plant and poultry by-products be incorporated without losing control of texture, process technology or sensory …