New meat science studies and their practical relevance. Articles examine findings, experimental conditions and limits to their application, with links to original sources.
An edible gelatin film enriched with citrus-peel extracts may become an active preservation tool for chicken burgers, but it should not be mistaken for a ready-to-deploy solution. A study published on 28 September assessed films …
Oxygen is not a secondary variable when cultures for fermented meats are being developed. A study from the Vrije Universiteit Brussel examined *Staphylococcus shinii* IMDO-S216, a species isolated from fermented meat and …
Regional diversity in fermented sour meat is not merely a matter of recipe. A newly published study compared traditional samples from Guangxi, Hunan, Guizhou and Yunnan with a laboratory-made preparation. It combined 16S rRNA …
The fat composition of a poultry ration can alter metabolic mechanisms well before it is possible to claim an improved meat product. A Turkish study with 80 Japanese quail examined graded combinations of animal fat and flaxseed: …
A study published on 22 September compares yellow-feathered broilers raised in an enclosed, environmentally controlled intelligent cage system with birds reared on floor litter. It went beyond live performance and yield, examining …
A new laboratory study on beef colour puts caffeic acid at the centre of a practical question: how can browning be delayed without treating colour as an isolated attribute? The authors combined meat and model-system trials with …
An initial survey by Argentina’s Universidad Católica de Santa Fe has detected microplastic particles in beef cuts. The team collected 25-gram subsamples from two conditions: lean cuts bought from supermarkets in trays and wrapped …
A new review from Ege University examines dual-purpose chickens as an alternative to highly specialised meat and laying lines. The starting point is well known: males from laying strains have insufficient meat yield, while the …
Hybrid rye is moving from a regional alternative to a raw material that deserves clear specifications in pig production. Teagasc reports that Ireland’s winter-rye area for 2026 is projected at 5,000 hectares—more than ten times …
Artificial intelligence for food-quality control is progressing most effectively where visual, spectral and chemical assessment are combined rather than treated as competing approaches. A review published on 17 September describes …
A trial with Simmental-cross bulls shows how a specific feed change can affect meat quality—and why nutrition findings should not be transferred automatically between production systems. The researchers replaced 45% of cracked …
USPOULTRY and its foundation have called for research proposals on PFAS in potable water entering poultry-processing facilities. Announced on 15 September, the initiative does not report a residue finding in meat. Instead, it …
Reduced fertility in broiler breeders has become an applied-research priority for USPOULTRY. In a call published on 10 September, the association seeks proposals on how to sustain fertility, hatchability and productivity …
Functional feed additives for cattle should be assessed as process hypotheses, not as universal solutions. A Chinese Academy of Sciences paper published on 15 September examined a preparation combining Chinese herbal components …
A study published in *Foods* addresses an increasingly important question for cooked-sausage production: how can plant and poultry by-products be incorporated without losing control of texture, process technology or sensory …