Aroma, texture, juiciness and colour shape the perception of meat. Explore sensory assessment, quality attributes and precise product descriptions.
A new study on ultrasound-assisted frying of fermented sour meat shows why the technology cannot be judged by tenderness alone. The researchers combined cooking-loss and texture measurements with volatile-compound analysis, an …
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 …
The UK Animal and Plant Health Agency stresses that Salmonella control in poultry is an operational chain rather than an isolated laboratory test. National Control Programmes cover laying hens, breeding flocks and broilers. They …
A branded-meat competition is useful for quality only when it turns tasting into disciplined comparison. Australia’s Perth Royal Food Awards maintain a dedicated category for beef, pork and lamb sold under established brands. …
Preparing a poultry-meat sample can appear to be merely a technical step before analysis. Work presented at the EAAP annual meeting shows that it can decisively shape the analytical result. The study, involving EU National …
A new study on longissimus thoracis muscle from Angus and Hereford cattle shows that meat aroma cannot be adequately explained through a single variable such as breed, fat content or one volatile compound. The research team …
The sensory quality of ready-to-heat meat dishes is not determined by the recipe alone. A study published on 14 September compares freshly stir-fried yuxiang shredded pork with commercial ready-to-heat products. It combines …
The Campeonato Mundial de Carnes will hold its second edition in Buenos Aires on 17 September. Beyond the question of who wins medals, the event’s professional significance lies in its assessment design: it compares ribeye and …
The American Association of Meat Processors devoted its 10 September webinar to edible offal. The session brought together a chef and company representatives to discuss the making and marketing of organ meats. Its important signal …
USDA has extended until 7 December 2026 the comment period on a possible update of the United States standards for grading beef carcasses. The review began at the request of the American Wagyu Association. No change has been …
Reducing nitrite in cooked, ready-to-eat meat products is not solved by merely changing a number in the formulation. A Portuguese study published on 9 September examined cooked turkey ham made with either 150 ppm sodium nitrite or …
The University of Southern Denmark is presenting a poster at EuroSense 2026 in Oslo, held from 8 to 11 September, on juiciness in plant-based meat alternatives during mastication. The work explicitly addresses the temporal …
Transport temperature has a decisive influence on the colour of hot-fresh beef. A paper published on 3 September simulated post-mortem transport of bovine longissimus muscle at 4, 16 and 26°C during the first 48 hours. Its …
The breast-muscle myopathies known as Spaghetti Meat and Gaping are distinct technological problems and should not be conflated with the familiar Wooden Breast defect. A new review brings together evidence on both abnormalities in …
Rooibos should not be understood as a universal antioxidant additive for pork. A study published on 1 September examined fermented and unfermented rooibos extracts in dry and wet marinades for pork loin, combined with four …