New meat science studies and their practical relevance. Articles examine findings, experimental conditions and limits to their application, with links to original sources.
A review published on 20 October focuses on a frequently underestimated risk in the meat chain: failure of the packaging material. Micro-tears, pinholes, poor seals, delamination and structural weaknesses can impair the barrier …
A recent study on smoked chicken breast makes clear that smoking duration is not merely a matter of aroma intensity. The team analysed products smoked for between zero and twelve hours and identified 57 volatile compounds. …
Australia’s new Meat Logic platform combines production planning, profitability analysis, carcass-performance data and traceability tools. Developed with support from Adelaide University, it builds on the ALMTech projects, which …
A study published in Food Chemistry examined beef-loin cooking in a radio-frequency-assisted oven. The method was compared with conventional oven cooking, microwave-assisted oven cooking and sous-vide. Radio frequency should not …
A major genomic study published on 15 October examines 802 indigenous Chinese cattle from 55 breeds and populations. It identifies seven genetic populations and shows that admixture among taurine, indicine and other Asian bovine …
The FDA’s October update of its LAMP protocol for Salmonella detection places a rapid molecular method in a very specific setting: retail-meat surveillance. The assay amplifies a sequence in the invasion gene invA at a constant …
The backgrounding phase of fall-born calves is at the centre of a new project at the Arkansas Agricultural Experiment Station. The team is investigating whether a commercial omega-3 polyunsaturated-fatty-acid feed additive can …
A paper published on 14 October examined Shiga toxin-producing Escherichia coli, STEC, isolated from domestically produced retail meat products in Liaocheng, Shandong Province, China. The authors combined quantitative PCR, …
A Belgian study published in *Poultry Science* compares the oxidative stability of breast and thigh meat from four chicken-production systems: fast-growing birds reared indoors, fast-medium-growing birds reared indoors, …
A bacteriophage against *Salmonella* is not yet an automatic commercial solution, but a newly published study provides practical data that justify evaluating the approach in poultry processing. The work characterised phage WP85 …
Genomic pathogen research changes what traceability means in the meat chain. A study published in *Emerging Infectious Diseases* investigated *Salmonella enterica* serovar Infantis carrying the *bla*CTX-M-65 gene in South Korea …
An antioxidant result in a test tube does not make a substance a suitable ingredient for fresh meat. A research team in China presented ten new indole derivatives carrying a thiosemicarbazide group and chemically characterised …
The Global Beef Exchange begins today, 13 October, at Texas A&M University in College Station. FMG Global is bringing together international experts, producers, processors, academics and McDonald’s representatives. Its opening …
The European Commission’s new implementing decision on pig and poultry production moves environmental management from broad targets to verifiable operating parameters. It covers feed formulation and preparation, housing, manure …
A study published on 10 October examines whether early microbial contact with adult hens can influence broilers’ response to stress. The question matters because commercial chicks are normally raised without adult birds, meaning …