New meat science studies and their practical relevance. Articles examine findings, experimental conditions and limits to their application, with links to original sources.
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 …
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 …
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 …
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 …
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 …
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 study published in Poultry Science on 25 October shows why microbial feed additives for broilers should not be judged solely by a promise of better performance. The research team compared four diets over 31 days in 336 Arbor …
New research in Etawah goats from Indonesia shows why meat quality cannot be reduced to a single pH value or carcass conformation. The team compared six animals selected from a group of 30 because they showed high or low cooking …
A finishing ration cannot be adequately described by its total fibre percentage alone. An update published by Michigan State University Extension on October 26 focuses on physically effective neutral detergent fibre (peNDF): the …
A study published in *BMC Public Health* focuses on a particularly sensitive point in household meat safety: the concentrated slaughter, distribution and preparation of meat during Eid al-Adha. The research team surveyed 218 …
Circular protein systems need risk assessments that distinguish individual exposure pathways. A new Wageningen University & Research study examines whether insects reared on residual streams containing animal proteins could …
A study published on October 22 examines how the physicochemical and oxidative quality of beef changes during 20 days of refrigerated storage at 4 °C. The authors monitored pH, water activity, colour on the outer and inner …
Plasma-activated water is being investigated as a surface-decontamination tool that could complement conventional processes for fresh meat. A study from the University of Veterinary Medicine Hannover, published on 20 October, …