Poultry Meat Quality: Pinking
Meat is still one of the main products of the food industry but it is slowly being overtaken by a rise in vegetarianism and veganism […]
Meat Science
What’s Up With Mechanically Separated Meat?
Mechanically separated meat (MSM) has courted controversy for nearly 50 years now but it still remains a food material that is often used in patties, […]
Pepperoni: The Ultimate Meat Topping
When you think of pepperoni then you are probably thinking of those thin meat discs so beloved of pizza eaters. And yes ! It is […]
The Use Of Phosphates In the Meat Industry
Phosphate addition to meat products improves their texture and yield. Phosphates are commonly found in meat and poultry products because they improve yield, texture and […]
The Colour of Dark Meat in Chicken
The color of dark meat in chicken [or indeed poultry in general,] such as that found in the legs and thighs, is influenced by several […]
Italian Charcuterie: Cured Meats Of Great Excellence
The Italians have been practicing the curing and preservation of pork products for over two millennia. Here we review the many products to come from […]
Short Bites – The Top Ten Protein Sources In The United Kingdom
Globally, there has been a steady rise in the amount of animal based protein we eat. Sans and Combris (2015) recently published a review which […]
Chlorine Washing Of Chickens – What’s All The Fuss ?
Washing chicken carcasses with chlorinated water is an accepted practice in the USA but is not allowed in the European Union. It sounds a straightforward […]
The Natural Way To Cure Meats With Nitrates
Many years have passed since it was recognised that chemical nitrites and nitrates were an health issue in the curing of meats. The search has […]
Sobrassada – The Mallorcan Sausage
Recently having visited Mallorca (Majorca) I noticed some very curiously shaped sausages hanging in the windows of various butchers, tourist shops and even the airport […]
What are the changes in the dark meat of chicken when it is cooked in a retort?
Cooking dark meat of chicken in a retort, which is a sealed and pressurized container used for heat processing foods, can bring about several changes […]
Morcela de Arroz
Travel to the southern mountain ranges, the Monchique which border the Algarve of Portugal and you are sure to encounter the potent sausage, Morcela de Arroz. […]
Hot Boning Of Meat
Hot boning is the removal of muscles from an animal carcass before chilling. The process of removal occurs at least 1.5 hours following death of […]