If current research projects prove successful, diners will soon be able to tune into their steak before they tuck into it
Hematech and Kirin Brewery Company have announced the production of healthy prion protein-knockout cows.
With the ongoing debate over antimicrobial resistance and its effect on human beings, alternatives to antimicrobial growth promoters are likely to gain R&D funding support and consequent volumes of uptake by end users.
Rising world demand for organic foods is a major factor behind innovative prawn research being conducted by the Department of Primary Industries and Fisheries.
Salmon is rich in essential fatty acids, in particular the Omega-3 family of fatty acids. The description 'essential' means that the body cannot synthesise or can only synthesise limited amounts of the substance in question.
Some commercial poultry processors have begun using a bacterial culture developed at the University of Arkansas that can sharply reduce the levels of pathogenic Salmonella and Campylobacter in live poultry.
Poultry and food scientist Daniel Fletcher is turning dark chicken meat into something more valuable. Through centrifuge and other extraction methods, Fletcher is 'creating' white meat
The pathogen Campylobacter occurs naturally in turkeys' male and female reproductive tracts. To make things more complicated, it appears that artificial insemination procedures at turkey farms could expand the pathogen's prevalence. But another procedure used on the farm - placing antibiotics in turkey semen - could offer some hope for fighting Campylobacter there.
Companies that deliberately or accidentally dupe seafood consumers by selling them the wrong species of fish could be hit with hefty new fines as part of a state government crackdown.