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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 …
Lipid-droplet remodelling should be regarded as a process variable in cured, fermented, heated and stored meat products. A new review in Food Bioscience organises the evidence on how these intracellular structures change during …
Superheated steam may be a technically relevant alternative to conventional blanching in braised meat products, but it should not be mistaken for a universal solution. A study published in the Journal of Food Science compared both …
The expansion of the Arkansas State University meat lab shows how processing infrastructure can simultaneously serve training, product development and social food provision. On November 3, the university reported completion of a …
Rainfall across large parts of Australia is changing livestock availability and, with it, how cattle and lamb prices should be interpreted. Meat & Livestock Australia’s weekly report of October 30 does not attribute the movement …
Weekly chicken advertising in US retail shows that commercial availability should be read by product format, not just by species. The USDA Agricultural Marketing Service report published on October 30 tracks promotions at major …
A new Journal of Food Science paper places emulsification time at the centre of quality control for cooked emulsified sausages. The researchers compared chicken-, pork-, and beef-based systems and assessed freeze-thaw stability, …
Grass-fed beef cannot be assessed reliably through a single sustainability promise. A systematic review published on November 4 brought together 141 studies and concludes that the available evidence remains too heterogeneous to …
The U.S. pork market enters November under simultaneous pressure on hogs, slaughter, and raw-material values. Pork Checkoff’s market report attributes the recent price decline to seasonally larger supplies, weak demand, and …
The 2026 broiler report changes the weighting of its assessment: documented implementation in the supply chain now accounts for 60% of the total score. Public commitment, roadmap, and progress reporting remain part of the …
The American Meat Science Association is holding POULTRY 201 from November 3 to 5 in Frisco, Texas. In its 2026 education calendar, the course follows POULTRY 101, held in September, and sits alongside PORK 101 as well as hygiene, …
A study published on November 1 in Food Research International puts a highly specific question at the centre of cultivated-meat production: multiplying bovine cells is not enough; the share of cells that can actually form muscle …
The threat of a strike at the ports of Los Angeles and Long Beach highlights a vulnerability that is particularly relevant to chilled-meat exports. According to the U.S. Meat Export Federation, a union representing roughly 250 …
Süffa in Stuttgart, running from November 7 to 9, 2026, frames rationalisation as a business-design task rather than a simple cost-cutting programme. In an afz interview, Messe Stuttgart managing director Stefan Lohnert describes …
New USDA funding for ten independent processors in Kansas shows that capacity expansion does not merely mean installing more slaughter capacity. The November 2 announcement bundles investment in cutting, grinding, smoking, vacuum …