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Why is our meat still being poisoned by nitrates?
Chris Elliott makes his case for the abolishment of nitrite use in the meat industry and suggests that there is strong evidence it’s linked to cancer.
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Meat & Poultry
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Soil Association report shows concern over “US style industrial farming”
Two in five in the UK supported a ban on industrial-style pig and chicken farms, survey finds.
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Birds to be culled as avian influenza detected in Wales
A temporary control zone has been implemented on Anglesey, although this could be increased if lab tests confirm the strain is highly pathogenic.
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Salmonella and Campylobacter protection not up to scratch says US petition
A petition filed by several consumer groups and affected individuals has called on the US Department of Agriculture to better regulate US slaughterhouses to help reduce cases of Salmonella and Campylobacter in the US.
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Meat makes a comeback as flexitarian gains falter
The flexitarian movement has suffered a setback during 2020, as research reveals many Brits turned to comforting favourites during the tough months of last year.
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‘E-nose’ could deliver perfectly cooked chicken every time
A research team from Moscow says it can identify when your chicken has been grilled just right, without even smelling or seeing it...
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New research ranks foods by nitrogen loss
New research has highlighted meat products as being one of the costliest to produce when it comes to nitrogen loss, which is one of the world’s greatest pollutants.
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Lab-grown meat officially on the menu
Lab-grown meat has been sold in a restaurant for the first time in Singapore, where it was approved for consumption last month.
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Poultry to be culled in Northern Ireland after bird flu is detected
More than 30,000 birds are to be culled and a strict control zone set up following a suspected outbreak of bird flu in County Antrim.
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No one-size-fits-all approach when it comes to eating less meat
Scientists have argued that the pressure to eat less meat might actually be counter-productive in some parts of the world, where livestock are essential to the economy and sustainability.
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Why existing VP/MAP guidance had to change…
The Food Standards Agency (FSA) Director of Veterinary Services, Jane Clark, discusses recent changes to shelf-life guidance for vacuum-packed chilled pork, beef and lamb.
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How safe are non-chilled deliveries?
A study from Campden BRI highlights safety concerns around temperature fluctuations during non-chilled deliveries and suggests strategic packing could be a way forward.
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FDA approves genetically modified pigs for human consumption
The genetically altered pigs approved by the FDA do not produce alpha gal sugar, which can cause an allergic reaction in some people.
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Could sous vide cookng make meat easier to digest?
Could beef cooked via sous vide be easier to digest than boiled or roasted beef? Researchers certainly think that’s the case.
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FSA revises vacuum packed meat shelf-life
The move to extend VP/MAP shelf life will not compromise food safety, states the FSA, and will mean less meat is thrown away in the UK.
