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The opening of the new Mizzou Meat Market, integrated into the University of Missouri’s Michael L. Parson Meat Science Education and Training Lab, illustrates a model with clear relevance for meat craft and education: combining …
The global meat market continues to grow, but the next decade will not follow the logic of the last one. The OECD-FAO Agricultural Outlook 2026–2035 expects global meat consumption to reach around 412 million tonnes by 2035, …
On 29 June 2026, the Council of the European Union approved a reform that reaches far beyond a dispute about words on the chilled shelf. Its main purpose is to strengthen the bargaining position of agricultural producers in the …
Freezing does not reverse microbiological processes. This seemingly simple point lies behind an assessment published by the European Food Safety Authority on 27 January 2026. EFSA examined how bacteria develop on meat from cattle, …
Beef quality assessment still combines origin data, visual traits, experience and sensory evaluation. A study published in Meat Science in July 2026 examines whether rapid evaporative ionisation mass spectrometry, or REIMS, can …
The FIRE&FOOD BBQ WEEK will bring trade, hospitality, manufacturers, competition teams and barbecue consumers together at Motorworld Cologne from 5 to 7 September 2026. According to the organiser, the former trade day is becoming …
Brown or grey discoloration in vacuum-packed beef during the first weeks of wet ageing is not merely a cosmetic issue. Colour directly affects purchasing decisions, can lead to complaints and write-offs, and reflects chemical …
Wet ageing improves tenderness, but longer ageing does not affect every quality attribute in the same way. A study published in the Journal of Food Science investigated why wet-aged steaks lose redness more quickly during retail …
Ageing flavour is often described through method and number of days. A 2023 study in Foods shows why that explanation is incomplete. Researchers compared beef rump under different post-mortem ageing processes and linked measurable …
Colour is the first quality attribute customers see. It therefore quickly becomes a proxy for freshness, ageing and enjoyment. Professionally, that shortcut is risky: purple meat may bloom normally after opening, a brown area may …
In October 2018, Ronny Paulusch spoke with stern.de about how to recognise good meat and whether quality inevitably requires a large household budget. The central argument remains relevant: conscious meat consumption starts not …
A new medium does not need a long founding myth. But it should explain why it exists. Meat Morning Briefing was created because every day I see how much knowledge our sector holds – and how rarely that knowledge comes together in …