Meats :: Topics :: FoodProcessing

Blocking E. coli bacteria before they move in
Key gene and chemical interactions that allow E. coli O157:H7 bacteria to colonise the gut of cattle have been identified.
Meat alternatives and meatless products
The meat alternatives market is offering opportunities for canny food processors to expand their product ranges and appeal to a broader group of consumers.
New vaccines may help thwart E. coli O157:H7
Immunising calves with either of two forms of a newly developed vaccine might reduce the spread of sometimes deadly Escherichia coli O157:H7 bacteria.

Promoting meat as a functional food
Meat could be marketed as a functional food through its disease-preventing, health-promoting properties.
Higher profits when organic meets 'green'
The organic foods market is the fastest growing food sector both internationally and locally with 20+% annual growth recorded in Europe, the US, Australia and New Zealand

Cuisine Resources OT1005X Kiwi Fruit Powder Extract for meat tenderisation
Cuisine Resources OT1005X Kiwi Fruit Powder Extract (KFPE) is a 100% natural meat tenderiser which is suitable for use with various cuts of meat, poultry and seafood products.
Bio-protective culture for meat
Chr Hansen's SafePro range of bio-protective cultures for meat includes B-LC-58, a weapon in the battle against Listeria.
Ingredients for processed meat and poultry
Succulent textures, good taste and natural protection are benefits claimed for meat products made with ingredient solutions from Danisco.
Beef stock powders
BJ Harris Trading and NutraDry have launched two high quality 100% beef stock powders. BJH200 and BJH300 are instant beef stock powders (no carriers) made from Australian and New Zealand beef. They are instantly soluble and clear in solution. BJH200 has a light, rounded beef flavour that is very versatile and BJH300 is a premium beef stock powder that has a rich, meaty taste and aroma.
Meat processing ingredients
Chr Hansen's INNO 20/INNO 30 system can be used to standardise steaks in new forms. Operating processes are thereby optimised and offcuts minimised. In another application, the value from offcuts can be increased and in the best possible way prepare raw material for further processes.
Green tea extracts for meats
Danisco has introduced Guardian Green Tea Extracts, specifically selected for their antioxidative properties on heat-treated meat and poultry products. Green tea is traditionally positioned as a flavour agent used mostly in beverages. Danisco is using the antioxidative properties of green tea to effectively protect the shelf life of meat and poultry products. According to scientific and application data from Danisco Food Protection Center in Brabrand, Guardian Green Tea Extracts are demonstrating flavour performances on meat products that are superior than synthetic antioxidants such as BHA.

$236,000 fine plus legal costs for company supplying Listeria-contaminated chicken
The company that supplied the precooked chicken used in Virgin Blue's inflight wraps in 2008/09 has been fined more than a quarter of a million dollars in a NSW Local Court. For the first time in Australia DNA evidence was used to establish that the precooked chicken was the source of Listeria monocytogenes that resulted in 29 confirmed cases of listeriosis among the airline's passengers.
Keep beef quality high to keep Koreans happy
Meat & Livestock Australia, the National Livestock Research Institute in Korea and the Beef CRC conducted a study which used the Meat Standards Australia beef grading scheme to compare the tastes of Korean and Australian beef consumers.
Biopreservation for craft dry-fermented sausages
E. faecalis may offer an interesting alternative for the biopreservation of craft dry-fermented sausages.
Antibiotic resistance for foodborne pathogen
Food Safety Consortium research at the University of Arkansas shows that Campylobacter jejuni in poultry is becoming resistant to ciprofloxacin, a synthetic antibiotic used by humans to fight bacterial infections.
Non-GMO solution to seafood allergies
Seafood allergy sufferers may soon be able to eat prawns without the fear of an adverse reaction.
One man’s beef is no longer another man’s veal
European Union agriculture ministers have finally agreed to clarify the marketing conditions for meat from bovine animals aged 12 months or less. The new rules will require the use of fixed sales descriptions for these meats in the various Member States coupled with an indication of the age category of the animals at slaughter.
Poultry is the green meat
Research has found poultry and eggs to be the most environmentally friendly source of energy, compared to beef, pork or lamb.
Imported seafood now safer than ever
The government will introduce additional screening of imported seafood for low level antibiotic residues, announced the Federal Agriculture, Fisheries and Forestry Minister, Peter McGauran.
Is hormone-fed beef better for the environment?
Pound for pound, beef produced with grains and growth hormones produces 40% less greenhouse gas emissions and saves two-thirds more land compared to organic grass-fed beef, claims a ‘beef eco-report’ from the US Center for Global Food Issues (CGFI).

Value-added poultry range
Steggles has launched new snack lines to revitalise the frozen, value-added poultry category
Fish-based ready meal
Delicius Rizzoli SpA has expanded its fish categories (salmon, tuna, cod, mussels, clams, prawns) and recently moved into the market of ready-to-cook prepared meals based on fresh fish with vegetables (sea bass, glithead, salmon, cod)
Can-guarding abalone
The value and properties of abalone have meant that NCI Packaging has had to use different alternatives to normal or standard food cans
Fish proteins solution measurement
The Viscolite portable viscometer from Hydramotion has been used to reduce viscosity testing times for researchers at the Faeroese Fisheries Laboratory

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