New meat science studies and their practical relevance. Articles examine findings, experimental conditions and limits to their application, with links to original sources.
Canada’s Beef Cattle Research Council is highlighting summer resources on grazing management, water quality, feed testing and forage nutrition. Its 28 August publication links these tools to a new five-year Canadian research and …
Official meat inspection is entering a phase in which machine-vision systems can provide systematic preliminary findings. At Westfleisch’s Oer-Erkenschwick plant, the “ArtificialVet” pilot project has used six high-performance …
A study published on 25 August addresses a technical issue that becomes more important as temperatures rise: protecting broiler performance and meat quality under cyclic heat stress. The authors tested an ethanolic extract from …
“Organic” is not, by itself, a sufficient welfare indicator. That is the central finding of a systematic review published on August 25 in *Organic Agriculture*. The team analysed 86 comparative studies from commercial farms in …
Pig-welfare monitoring is often constrained by a practical contradiction: large groups are easy to film, but individual animals are difficult to follow reliably. A study published on August 24 in *Scientific Reports* introduces an …
Corporate greenhouse-gas inventories often compress very different emissions into a single carbon-dioxide-equivalent figure. A new paper published in Frontiers in Climate proposes that livestock and meat companies retain GWP100 …
Beef quality assessment still combines origin data, visual traits, experience and sensory evaluation. A study published in Meat Science in July 2026 examines whether rapid evaporative ionisation mass spectrometry, or REIMS, can …
Brown or grey discoloration in vacuum-packed beef during the first weeks of wet ageing is not merely a cosmetic issue. Colour directly affects purchasing decisions, can lead to complaints and write-offs, and reflects chemical …
Wet ageing improves tenderness, but longer ageing does not affect every quality attribute in the same way. A study published in the Journal of Food Science investigated why wet-aged steaks lose redness more quickly during retail …
Ageing flavour is often described through method and number of days. A 2023 study in Foods shows why that explanation is incomplete. Researchers compared beef rump under different post-mortem ageing processes and linked measurable …