New meat science studies and their practical relevance. Articles examine findings, experimental conditions and limits to their application, with links to original sources.
Feed additives often enter the market with a broad promise: better microbiota, better gut health and ultimately better performance. A new trial with barley malt extract in nursery piglets shows why such chains of effect must be …
Low-power violet-blue light could become an additional intervention for reducing Campylobacter in the poultry chain. Researchers at the University of Reading and the Animal and Plant Health Agency tested violet-blue photodynamic …
Postbiotics are emerging as a potential tool for meat preservation, but they should not automatically be treated as a ready-to-use preservative. A review published on 9 October brings together knowledge on metabolites and cellular …
A South Dakota State University trial provides a practically important result for assessing natural feed additives in cattle finishing: oregano essential oil did not automatically replace disciplined control of ration design, …
A new UK nutrient analysis updates a foundation that had not received a comprehensive review of fresh beef for more than three decades. Commissioned by the Department of Health and Social Care, the Food and Nutrition NBRI at the …
A study published on 1 October examines how diet can simultaneously affect broiler performance and technological attributes of the meat. Five diets were compared in 300 birds: a maize-based diet, two diets in which rice bran …
A new review of low-protein diets for livestock and poultry shifts attention from crude-protein percentage to the timing of energy and amino-acid supply. This matters for the meat chain: a formulation does not become suitable …
Cultivated-meat production from muscle stem cells is advancing, but its principal challenge is not simply multiplying cells. An open-access review published on 3 October frames the issue as process engineering: which cells are …
A study published in the 2 October issue of the *International Journal of Food Microbiology* shows why microbiological control of raw meat should not stop at isolated sample results. The Beijing team examined 1,052 poultry, pork, …
Artificial-intelligence systems for assessing meat freshness should not be judged by a single laboratory accuracy figure. A review published in *Food Bioscience* argues that industrial value depends on linking sensor signals to …
A new systematic review and meta-analysis brings together 828 studies on the factors determining pork quality. Its central message challenges overly simple quality communication: breed matters greatly, but it cannot by itself …
Colour stability in chicken breast cannot be explained by pH, pigments and oxygen alone. A new paper identifies evidence of ferroptosis in the Pectoralis major muscle of yellow-feathered broilers during the post-mortem period. …
A new study from Henan Agricultural University puts the ration at the centre of beef-quality specification. The team compared three alfalfa-hay proportions—11.57%, 20.83% and 30.09%—in 60 Simmental-cross cattle. It assessed …
Chicken-meat quality cannot be managed reliably by treating farm, transport, slaughter and chilling as separate operations. A review published on 25 September brings these links together in a mechanistic framework: pre-slaughter …
Hybrid meat-and-plant patties are not defined by their replacement percentage alone. A new study in *Innovative Food Science & Emerging Technologies* shows that both the type of plant protein and its inclusion level decisively …