Research, craft and meat expertise from every edition. Browse topics, search articles and rediscover connections.
The confirmation of highly pathogenic H5N1 avian influenza in an Indiana dairy herd does not change, according to APHIS, the safety of the commercial pasteurised milk supply or the U.S. eradication strategy. It does, however, …
A harmonised analytical method for 32 per- and polyfluoroalkyl substances (PFAS) in priority foods provides an important technical foundation for meat monitoring. Published on 28 October in the Journal of Agricultural and Food …
Genomic selection in beef cattle cannot simply be transferred from one breed to another. A study published on 28 October in the Journal of Animal Science examined genomic associations with eye-muscle area and intramuscular fat in …
On 2 November, the United States opened the third and final tranche of an additional quota for lean beef trimmings. US Customs and Border Protection stated that the tranche covers 31 October through 30 November 2026. It comprises …
The US National Pork Board has established an Innovation and Pork Quality Advisory Committee bringing together industry leaders from twelve states. The 30 October announcement explicitly places consumer demand at the centre of the …
The US pork market is relying increasingly on exports to balance production running above year-ago levels and weak domestic demand, according to a CoBank analysis updated on 30 October. The bank reports that its retail pork-demand …
A study published on 31 October compares three cooking routes for pork: conventional cooking at 100°C, sous-vide at 60°C, and micro-pressure cooking at 120°C. The team examined colour, texture, volatile compounds, water …
Oyster mushroom extracts may offer an interesting tool for beef-burger development, but the new data are primarily a technological starting point. A Meat Science paper examined how cap and stipe extracts from Pleurotus ostreatus …
Preparedness for African swine fever does not end with on-farm biosecurity. AHDB has now summarised the outcome of cross-sector workshops held in Great Britain in early 2026. Producers, slaughter and processing businesses, …
British origin has a strong presence in fresh-pork retail facings, but it does not automatically carry through to out-of-home consumption. That is the central finding of AHDB’s October update from its Pork Sector Council. …
A notice published on 30 October by the U.S. Foreign-Trade Zones Board opens a process for proposed production activity by Atlantic Veal & Lamb in Creston and Sterling, Ohio. The notice is not final authorisation. It records that …
A team at Iowa State University is assessing grape pomace as a potential preservative ingredient for pork breakfast sausage. The project does not yet present a finished commercial solution, but it sends a technically relevant …
A new analysis by the Food and Agricultural Policy Research Institute at the University of Missouri shows that an interruption in live-cattle trade between Mexico and the United States must be read as a shift in value rather than …
The U.S. Department of Agriculture reported on 30 October that eight additional meat and poultry companies have adopted the voluntary “Product of USA” claim. According to the agency, more than thirty companies have now committed …
On 30 October, USDA highlighted Value-Added Producer Grant support for Iowa producers, including businesses handling grass-fed beef, pasture-raised pork and poultry. The funding can cover labour, marketing, processing, supplies …