Meat

Superbug Found in Much of Our Retail Meat

Iria — Tue, 18 Nov 2008 18:53:52 -0600

We have no one to blame but ourselves. Our overuse of antibiotics has produced quite a few superbugs that cannot be killed by any but the most aggressive antibiotics, some of which have such severe side-effects that are nearly as bad as the microbes. But now there are reports that as much as 40% of our meat may be tainted with such a bug.

New computer applications allow to classify Iberian pig meat automatically

harminka — Mon, 28 Apr 2008 13:34:52 -0500

Fast identification of animal meat for human consumption is especially interesting as it is a guarantee of quality for consumers and producers. Consumption of Iberian pig meat is traditional in Spain as an exponent of good taste and maximum gastronomic quality.

Free range ‘no increased infection risk’ for chickens

seher — Fri, 11 Apr 2008 12:22:35 -0500

Scientists at Oxford University have found that the free-range environment is not a major source for the infection of chickens with a bug responsible for 340,000 cases of food poisoning in the UK every year.

Mince Beef Scandal Continues In Sweden

seher — Thu, 17 Jan 2008 03:11:48 -0600

In yet another twist to the ongoing mince beef scandal, imported meat at an Ica supermarket in Varberg has been discovered to have been re-labelled.

Rochester Meat Company Announces Voluntary Meat Recall

admin_huliq — Wed, 16 Jan 2008 10:12:33 -0600

Food safety is again in focuse to the recent large amount of meet recall. Rochester Meat Company has voluntarily recalled 188,000 lbs of ground beef product.

Natural ingredient preserves meat quality in precooked supermarket offerings

harminka — Wed, 28 Nov 2007 12:11:32 -0600

Grape-seed extract is a viable natural alternative to synthetic ingredients that preserve meat quality in pre-cooked, frozen and refrigerated ready-to-eat meals, such as individual diet entrees or family-sized trays of frozen lasagna, according to a new University of Illinois study published in the Journal of Food Science.

Studies show Eating Red Meat Will Not Increase Cancer Risks

aboey — Mon, 04 Jun 2007 01:44:31 -0500

Recent studies published in the journal Cancer Science have disproved the common myth that consumption of red meat increases colorectal cancer risk.

Key to a longer life-Meat and neutrons

harminka — Mon, 26 Mar 2007 02:53:02 -0500

Indulging in an isotope-enhanced steak or chicken fillet every now and again could add as much as 10 years to your life. Scientists have shown for the first time that food enriched with natural isotopes builds bodily components that are more resistant to the processes of ageing.