Research, craft and meat expertise from every edition. Browse topics, search articles and rediscover connections.
A new Brazilian study on Italian-style salami shows that potentially probiotic lactic cultures are useful only when they are assessed within the actual processing window. Survival in the final product alone is not enough: …
July data published by the U.S. Meat Export Federation describe an export market that cannot be understood from total volume alone. For beef, year-on-year volume was essentially steady while export value rose 6% to $796.7 million. …
Chile is reinforcing controls under its Meat Law ahead of the Fiestas Patrias holiday period, when meat consumption rises sharply. The Ministry of Agriculture reports that the Agricultural and Livestock Service, SAG, had completed …
On 1 September, the United Kingdom opened a new Farming Innovation Programme round worth £13 million to move research solutions into practical agriculture. Among the referenced projects is an enhanced Streptococcus suis vaccine …
On 4 September, the UK government opened a call for evidence on the breeding, release and shooting of gamebirds in England. The process will examine effects on wildlife, protected habitats, disease spread, animal welfare, wildlife …
Meat texture does not depend solely on a product’s external shape. It is also determined by the proteins that build muscle fibres. Researchers at the Tufts University Center for Cellular Agriculture reported progress on 3 …
The UK Food Standards Agency will bring proposals on the future of taxpayer-funded discounts for meat-inspection charges to its Board meeting on 16 September. The regulator stresses that inspections in abattoirs and …
UK pigmeat trade ended the first half of 2026 with higher self-sufficiency, even though the second quarter was less dynamic than the first. The analysis published by AHDB on 3 September attributes the improvement to a broader …
France’s official RappelConso platform published a voluntary recall on 7 September for a Charolais minced-beef preparation containing 12% fat. The product was sold in France through Leclerc between 4 and 7 September and was …
In a new commentary published by Fleisch & Co on 7 September, Ronny Paulusch places the sustainability of the meat craft before a basic question: what happens to the animal and the raw material before the discussion turns to …
A study published on 5 September shows how short-wave infrared hyperspectral imaging (SWIR) could move moisture control in meat emulsions from laboratory testing towards rapid in-process verification. For cooked sausages, …
Transport temperature has a decisive influence on the colour of hot-fresh beef. A paper published on 3 September simulated post-mortem transport of bovine longissimus muscle at 4, 16 and 26°C during the first 48 hours. Its …
The European Union has urgently amended entry conditions for specified areas of the United States following new outbreaks of highly pathogenic avian influenza. Commission Implementing Regulation (EU) 2026/2020, adopted on 4 …
Brazil has completed an EU sanitary audit focused on poultry meat and honey, according to a 4 September statement by Brazil’s Ministry of Agriculture and Livestock. The European mission began on 24 August and included visits to …
The UK Food Standards Agency has again put raw pet food at the centre of household hygiene. In its annual science update, published on 3 September, the agency reports that 29% of samples tested did not meet statutory hygiene …