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26 March 2015 | By Victoria White
Danish Crown and Westfleisch plan to join forces on the deboning sow meat. With a 50:50‐investment they are proposing to found the joint venture WESTCROWN...
20 March 2015 | By Victoria White
Tyson Fresh Meats, Inc. plans to invest $47 million on a new, expanded boxed beef warehouse at its plant in Lexington, Nebraska...
30 July 2014 | By Tyson Foods
Tyson Foods, Inc. has reached a definitive agreement with JBS SA to sell its poultry businesses in Mexico and Brazil, the company announced...
In this free-to-view Meat Processing supplement: A look at pH development in meat, and a discussion on how to determine shelf life of chill-stored fresh meat...
28 August 2013 | By Kay Sowoidnich, Institute of Optics and Atomic Physics, Technical University Berlin
It is no easy task to judge the freshness of meat products – either for consumers or for food inspectors. To obtain detailed results about spoilage status, sophisticated and expensive laboratory analyses are required. As an alternative, non-destructive optical inspection methods are very attractive. At Technical University Berlin, a portable…
21 August 2013 | By Food Standards Agency (FSA)
The Food Standards Agency has written a letter to Charles Campion explaining that rare steaks are safe to eat...
31 July 2013 | By FSA
The Food Standards Agency is commissioning a new piece of research into official controls on meat...
27 June 2013 | By EFSA
EFSA has completed a major piece of work that will provide the scientific basis for the modernisation of meat inspection...
Stainless steel conveyor belts in operation: A report from Bochumer Fleischhandel.
In this supplement: Pork quality and carcass chilling; Preventing another horsemeat scandal; Enhancing the perceived saltiness of meat products with juiciness...
26 April 2013 | By Lars Kristensen, Section Manager, Danish Meat Research Institute
Chilling of hot carcasses is an important process in the meat production chain, and the rate of chilling especially has a major impact on meat quality, chill loss, shelf-life and microbial safety. The carcass temperature just before chilling is normally in the range of 39 – 40°C, and the goal…
26 April 2013 | By Helen Bahia
Food fraud on an international scale is a reality – current preventive measures are not working and new techniques and tools are needed to address the problem, say experts. The recent revelation of large-scale and criminal food fraud involving the adulteration of processed meat products with horsemeat has cost the…
26 April 2013 | By Fred van de Velde and Marijke Adamse, TI Food & Nutrition & NIZO food research
Meat products, including sausages and processed meats, are among the top three product categories that contribute to the high salt intake in the modern Western diet. Within the framework of the Top Institute Food and Nutrition (TIFN), researchers at NIZO food research has developed a strategy for reducing salt by…
26 April 2013 | By Helen Bahia
Around 950 exhibitors from 47 countries will present their innovations at IFFA – The number one event for the meat industry – in Frankfurt am Main from 4 to 9 May 2013. With new products covering the entire process chain, they will occupy 110,000 square metres of exhibition space, an…
18 January 2011 | By Danish Crown
Danish Crown has formally taken over the German pig slaughterhouse business D&S Fleisch, which is now called Danish Crown Fleisch.
