Optimism for EU pig production, while beef drops
European pork consumption enjoys a revival boosted by innovative marketing and international outlook. However, total EU-27 beef consumption will drop two percent.

Consumer safety of natural casings
The potential health risks of natural casings are being investigated to determine if they are safe for consumers. With millions of sausages being sold around the world each year, the scientific community is studying not only what goes inside the sausage, but also outside.

Electrical stimulation for improving mutton tenderness
The quality of sheep meat has been improved through a safer; more cost effective method of electrical stimulation of carcases developed by Australian researchers.

Discussion of international bioethics
A Bioethics symposium was included at January’s International Poultry Scientific Forum. Issues discussed included the pros and cons of gas and electrical stunning.

FDA finds meat from animal clones is safe
The U.S. Food and Drug Administration (FDA) recently issued Draft Documents on the Safety of Animal Clones. MI reviews the FDA’s findings, the response from the EU, and takes an in-depth look at the issues surrounding animal cloning.

Improving the colour, while protecting the meat
Processors who package meat want it to be free of pathogens and to have an attractive colour in the display case. Findings from a new study from Iowa State University showed how modified atmosphere packaging can help pork products.

SBAG slaughter plant, specialisation right down the line
When Swiss meat market leaders Carnavi and Micarna got together to design a new pig slaughter facility, they aimed to make it one of the best in the world for animal welfare, meat hygiene, and employee comfort.

The art of delivering convenience
Ready Meals represent one of the most interesting opportunities in the food industry today and certainly one of the most dynamic segments. Besides ensuring that quality, choice, freshness, taste, and convenience are delivered to consumers, food processors in both retail and foodservice need to look for ways to add value to distribution. Food processors can embrace this challenge with the help of high performance packaging to become masters in the art of delivering convenience.

Calls for more information on origin of meat
As a tidal wave of demand for more information about where meat comes from threatens to engulf the foodservice sector, industry leaders in the UK are calling for greater “menu transparency,” with more emphasis on providing the country of origin for all meat dishes.