New meat science studies and their practical relevance. Articles examine findings, experimental conditions and limits to their application, with links to original sources.
The United Kingdom has updated its National Monitoring Plan for imported products of animal origin for April 2026 to March 2027. Its relevance to the meat sector lies in the precision with which it links species, product type, …
The agenda of the UK Advisory Committee on Novel Foods and Processes for 16 and 17 September places two cultivated-meat dossiers at a specific point in the novel-food assessment process. The committee will review, for the first …
The volume “Cultivated Meat Bioprocessing,” scheduled by Springer Nature for publication on 13 September 2026, places cultivated meat in a more demanding category than simple cell multiplication. It brings together bioprocessing, …
A study published on 9 September places antimicrobial resistance at the slaughter point in focus beyond the usual list of classical pathogens. Researchers in Brazil examined rectal swabs from 100 pigs slaughtered in the country’s …
A study published on 8 September in the *Journal of Animal Science* puts trypsin inhibitors firmly in the spotlight of nursery-pig nutrition. It examines how different levels of these antinutritional compounds in diets affect …
Meat texture does not depend solely on a product’s external shape. It is also determined by the proteins that build muscle fibres. Researchers at the Tufts University Center for Cellular Agriculture reported progress on 3 …
A study published on 5 September shows how short-wave infrared hyperspectral imaging (SWIR) could move moisture control in meat emulsions from laboratory testing towards rapid in-process verification. For cooked sausages, …
Colour stability in fresh beef is both an economic and sensory variable: when the attractive bright-red appearance fades too soon, discounting, waste and uncertainty at the counter increase. Researchers at the University of …
The work published by EMBL Barcelona does not present a cultivated steak ready for production. It is, however, an important step toward more complex bovine tissues. The team succeeded in guiding bovine embryonic stem cells to …
The US bovine spongiform encephalopathy, or BSE, surveillance programme updated its figures on 1 September. APHIS reports 19,033 valid samples and 405,474 cumulative BSurvE points in fiscal year 2026, covering data from October …
Pork loin quality needs to be assessed after cooking as well as in the raw state. A study published on 3 September compared 90 Landrace, Yorkshire and Duroc pigs raised under standardised conditions. It linked composition, pH, …
A recent review of broiler-meat quality brings together areas that operational practice often treats separately: genetics, feeding, health, environment, pre-slaughter handling and post-mortem conversion. It places muscle energy …
A new review in *Veterinary and Animal Science* consolidates the state of nutrigenomics in livestock and poultry production. The term describes the systematic study of how nutrients, diets and bioactive components interact with …
On September 2, the U.S. Poultry & Egg Association opened preproposal submissions for its 2027 Spring Research Competition. Universities and research institutions may submit a one-page synopsis by November 2. Final funding …
A by-product from cannabidiol extraction, spent hemp biomass cannot automatically be regarded as a safe poultry-feed ingredient merely because it may reduce costs or repurpose residual material. A newly published broiler feeding …