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A study published on 11 September compares four ageing variants for beef striploin: conventional dry-ageing, wet-ageing, in-bag dry-ageing, and systems coated with butter or tallow. It does not turn one method into a universal …
USDA has extended until 7 December 2026 the comment period on a possible update of the United States standards for grading beef carcasses. The review began at the request of the American Wagyu Association. No change has been …
The US pork market reacted sharply to the Labor Day holiday week. According to the National Pork Board report published on 11 September, the pork cutout fell 6% from the start to the end of the week. Bellies were the principal …
The utilisation of poultry by-products is again moving to the centre of the technical discussion. On 10 September, USPOULTRY announced a Poultry Protein & Fat Seminar for 8–9 October in Nashville. Its programme brings together …
Food safety for prepared meat products starts before a lunchbox is opened. A University of Minnesota contribution published on 10 September highlights temperature during transport and storage as the main risk for lunches …
A study published on 9 September places antimicrobial resistance at the slaughter point in focus beyond the usual list of classical pathogens. Researchers in Brazil examined rectal swabs from 100 pigs slaughtered in the country’s …
Reducing nitrite in cooked, ready-to-eat meat products is not solved by merely changing a number in the formulation. A Portuguese study published on 9 September examined cooked turkey ham made with either 150 ppm sodium nitrite or …
The Swiss pork market has stabilised after sector-funded relief measures were put in place. On 11 September, Proviande reported that excessive occupancy in pig holdings, with possible consequences for animal welfare, had been …
Protein demand is becoming a visible purchase criterion for red meat as well, but it is not automatically a licence for any claim or product concept. On 11 September, the UK’s AHDB reported that 57% of UK shoppers follow a …
New Italian research turns cured-ham slicing trims into a concrete food-upcycling case. Published on 4 September, the study developed six protein-rich bars using 35% Prosciutto di Parma slicing residues, fresh pork, maize and …
A study published on 8 September in the *Journal of Animal Science* puts trypsin inhibitors firmly in the spotlight of nursery-pig nutrition. It examines how different levels of these antinutritional compounds in diets affect …
Defra’s statistical update of 10 September adds August 2026 data on cattle, sheep and pig slaughter in the United Kingdom. The information set brings together numbers of animals slaughtered for human consumption, average dressed …
The University of Southern Denmark is presenting a poster at EuroSense 2026 in Oslo, held from 8 to 11 September, on juiciness in plant-based meat alternatives during mastication. The work explicitly addresses the temporal …
A new analysis by *Fleisch & Co* draws attention to a gap between culinary identity and raw-material origin in Austrian foodservice. According to the cited sector data, only around one in five veal schnitzels eaten away from home …
The World Organisation for Animal Health (WOAH) called on 4 September, at the 9th World One Health Congress in Lisbon, for a move from declaration to implementation of One Health. Its argument directly affects the meat chain: …