Aroma, texture, juiciness and colour shape the perception of meat. Explore sensory assessment, quality attributes and precise product descriptions.
Oyster mushroom extracts may offer an interesting tool for beef-burger development, but the new data are primarily a technological starting point. A Meat Science paper examined how cap and stipe extracts from Pleurotus ostreatus …
France is preparing a new communication phase for beef, veal, lamb and pork carrying the Label Rouge and PGI designations. A call published on October 26 by Interbev, FIL Rouge and SYLAPORC seeks an agency to develop the programme …
The combination of genetics and production system has to prove itself in the carcass and meat, not only in growth rate. A study published on October 22 compares Fijian native chickens with native-by-broiler crosses in two systems: …
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. …
The U.S. National 4-H Meat Evaluation & Identification Contest, held on October 20 as part of the American Royal Livestock Show, again places product competence at the centre of meat education. The published rules provide for the …
On October 17, Kayem Foods recalled about 1,584,361 pounds of ready-to-eat meat and poultry products because of possible temperature abuse during storage. According to the US Food Safety and Inspection Service, the products were …
Differentiating pork cuts should not rely solely on size, visible fat or price. A study published on 12 October compares five cuts through odour-active compounds and fatty-acid profiles, positioning aroma as a technically usable …
A study of sterilised, vacuum-packed braised chicken shows why ready-to-eat meat products should not assess shelf life solely through conventional microbiological and chemical parameters. The team examined the product over six …
A study published on 14 October proposes visible/near-infrared hyperspectral imaging as a way to classify the eating quality of pork shoulder butt. Its relevance lies in the fact that it does not seek to predict a single …
Electronic noses promise rapid assessment of freshness, spoilage and authenticity in food, including meat. A review published on 2 October brings together applications of sensor systems across food categories and makes both their …
Training in meat science gains value when it verifies competence rather than merely recording attendance or relying on a single final examination. An article published on 5 October examines standards-based grading in an advanced …
A newly published study on post-rigor chilled pork examines short gaseous nitric-oxide treatment before seven days of vacuum storage. Under the tested conditions, the treatment improved meat redness without increasing residual …
The crust trimmed from dry-aged beef does not necessarily have to remain a processing loss. Researchers associated with the University of Arkansas report work in which crust from dry-aged beef loins was freeze-dried, milled and …
The reffiSchaf project has published practical recommendations for creating value from whole cuts of mature sheep in foodservice. Its starting point is technological and sensory: meat from older animals often has a firmer texture …
A pilot study from the University of Arkansas examines whether brewery by-products can be used as an aroma stimulus during dry ageing of beef striploin. USDA Choice loins, wet-aged for 21 days beforehand, were divided into five …