The microwave process takes less than one second and can significantly decrease the amount of bacteria in meat, such as E. coli.
On-farm burial presents some problems for large-scale carcass disposal during disease outbreaks — but there are solutions.
Most consumers prefer to buy fish from supermarkets or order skinned fish in restaurants, but research has revealed that fish scales have a number of biomedical applications.
An American study of meat grading found that 50% of meat samples were mis-graded in some way.
The US Cattlemen's Association (USCA) has declared war and fired the first salvo against the labelling of lab-grown or plant- or insect-derived "fake" meats as meat.
Prime Equipment Group's CKH-1 Chicken Keel Harvester automatically cuts keels from carcasses and sends them to a tub or conveyor.
The National Chicken Council's (NCC) aim to allow poultry producers to slaughter and process chickens with no limit on line speeds has caused controversy, with watchdog groups opposing it on grounds of food safety.
The GEA PowerGrind 200 and the larger 280 model's twin-screw design grinds fresh or frozen meat without the need for changing the cutting set or screw.
The winners of the annual Wave of Change awards have been announced by the Marine Stewardship Council (MSC) Oceania, featuring companies such as Coles and John West.
Meat processing company Hilton Food Group has announced that it plans to develop a new processing and distribution centre in Brisbane.
The I-Cut 130 PortionCutter by Marel is suitable for cutting fresh, boneless fish into portions of fixed weight and/or fixed length.
Addressing the need for improved safety and detection systems in the meat processing sector, Guardian Bandsaw has collaborated with SMC to further advance their bandsaw and ensure the efficient control of their technology.
The compact Marel MasterLink produces a wide variety of fresh sausages with a constant length and weight without a twist.
Probiotics could form an alternative to antimicrobials, according to researchers from Ontario Veterinary College.
With an increasing number of jellyfish swarming the sea, scientists have found a new method of controlling these 'blooms' — jellyfish crisps.