30th anniversary of Certified Angus Beef
October 2008 marked the 30th anniversary of America’s most successful beef brand. It is called Certified Angus Beef and it stands for the highest quality and most consistent eating satisfaction that US consumers can buy.

Final rules imposed for Country of Origin Labelling
Critics and even neutral observers insist Country of Origin Labelling (COOL) is simply a national marketing strategy masquerading as a public health-management programme.

Dehumidification system helps fight Listeria
When an outbreak of Listeria occurred in a US meat processing facility, product recalls led to lost revenues and a compromised reputation. The facility had two options: address the problem, or close the plant.

Dynamic meat processing market influences slicing
Slicing machine manufacturer develops patented “stacking/shingling as you slice” (SAS) technology, which also delivers hygiene and safety benefits.

Vion reaps multiple benefits from automated packaging
With high output volumes reaching 4,200 units per week, Vion Food Germany recently decided to adopt automated packaging for increased quality consistency and cost control.

Improved meat colour by “super-saturation” packaging
Oklohoma State University researchers investigated if a high oxygen packaging system improves dark cutting lean colour ratings through oxygen "super-saturation" of myoglobin.

Meat industry at cross-roads down under
Recently, Graeme Goodsir took an annual trip to Australia, which is where his career in the livestock and meat industries began during the 1950s, and reviewed some recent changes there. New industry directions were taking shape - both internally and externally – including shifts away from some traditional meat export markets.

“Gate to Plate” amalgamation in New Zealand
Two New Zealand groups are coming together to create an integrated red meat supply chain, fulfilling a “gate to plate” concept for the industry.

British pig industry making more noise than ever before
Higher feed costs and low market prices are causing the British pig industry to experience very hard times. The industry is trying to find its own way up, by explaining to the public why pigs are worth paying more money for, as could be seen at this year’s edition of the Pig & Poultry Fair.