Ingredients > Meats

New oyster on the horizon for Queensland

29 November, 2017

Griffith Australian Rivers Institute's Carmel McDougall has suggested replacing the Sydney Rock oyster, which is susceptible to QX disease, with a disease-resistant species called the Blacklip oyster.

Family hospitalised after suspected botulism poisoning from wild boar

22 November, 2017 by Nichola Murphy

Does your Christmas menu feature wild boar? If so, you might want to rethink.

Chicken made of pea protein selling out in supermarkets

15 November, 2017 by Nichola Murphy

Health, environmental and animal welfare concerns are all becoming priorities for consumers, which is why Auckland start-up Sunfed Meats is experiencing significant expansion.

Robots to research into AMR in livestock

06 October, 2017

The Australian Government is providing financial backing of $1.3 million into the use of robots in antimicrobial resistance (AMR) on pig and chicken farms.

Fruit fly farming start-up to harvest clean, high-protein ingredient

07 September, 2017

Israeli start-up Flying SpArk is farming Mediterranean fruit flies to harvest a high-protein, odourless, nearly cholesterol-free ingredient for human consumption. Rich in calcium, iron and potassium, the ingredient is sustainably produced — and Flying SpArk hopes it can be used to address shortages in global nutrition.

Global inequalities in the cost of meat

24 August, 2017 by Nichola Murphy

Meat prices vary dramatically between countries, but this does not take into account the average minimum wage. Affordability for meat is relative to the labour hours, and the 2017 Meat Price Index from Caterwings outlines this.

Health checks for South Australia's sheep flock

21 August, 2017

Meat & Livestock Australia has announced a $3 million investment (over three years) with the aim of reducing the incidence and costs of endemic health conditions affecting South Australia's sheep flock.

No chickens or ducks were slaughtered to make this meat

20 March, 2017

Memphis Meats has developed both duck and chicken meat that is grown from directly poultry cells without involving raising any animals at all. By producing meat directly from animal cells, the need to feed, breed and slaughter animals will be obviated.

Detecting mercury contamination in fish

22 February, 2017

Researchers from the University of Burgos (Spain) have developed a fluorescent polymer that lights up in contact with mercury that may be present in fish.

No animal required, but would people eat artificial meat?

22 February, 2017 by Clive Phillips* and Matti Wilks**

Futurists tell us that we will be eating in vitro meat (IVM) – meat grown in a laboratory rather than on a farm – within five to ten years.

Suppressing the growth of Campylobacter in chickens

08 February, 2017

By finding ways of suppressing the growth of Campylobacter in chickens before they are processed it is hoped that the Campylobacter foodborne disease load can be reduced.

Industrial-scale insect farming

19 January, 2017

Alternative, sustainably generated protein sources are going to be needed to ensure there will be enough food to support global population growth. It has been estimated that more than 250 million tonnes of additional protein a year — an increase of 50% compared to today's level — will be needed annually by 2050, and insects could be the ideal source.

Why fish personality counts

17 November, 2016 by Janette Woodhouse

I didn't realise that fish even have distinguishable personalities, but apparently they have and it impacts how well they go in aquaculture.

Cut Salmonella by 90% in minced meats

07 July, 2016

Bacteriophage-based technology is claimed to reduce the Salmonella load in minced meats by 90%.

Good news for the Australian livestock industry

04 July, 2016

The development of antibiotic resistance in humans may be somewhat overemphasised with respect to the risk posed by Australian meat and other livestock products, according to a recent survey.

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