News by Category > Beef
On-Demand Supplier Webinar
Horsemeat: learning the lessons of an avoidable crisis - WRBM
29-Apr-2013 -
The horsemeat crisis has cost the British food industry millions of pounds but what lessons have been learnt? To answer that question, this free, one-hour webinar – Horsemeat: learning the lessons of an avoidable crisis – starting at 11am on...
Data sheet
sub4salt® cure – replacing curing salt for 35% less sodium - Jungbunzlauer
11-Mar-2013 -
Do you want to reduce sodium in cured meat products? Finally there’s a healthy and functional choice for the meat industry: the brand-new sub4salt® cure allows a sodium reduction of up to 35 % without compromising taste and performance
Insight guide
Online Trends Survey Report 2013: Online trends among meat professionals worldwide - GMN-WRBM
01-Mar-2013 -
In January 2013, GlobalMeatNews conducted a survey on its user base of meat professionals.The objective of this survey is to determine online usage trends among meat professionals worldwide. Highlights from the survey results include:
74% use the Internet for more...
Case study
Detecting fragments as small as 0.3mm in diameter at faster speeds - Ishida
04-Dec-2012 -
With retailers demanding better ways of checking your products, together with the increased attention on customer safety and security, detecting problems before your customers do is essential.Well below the range of visual detection, an X-Ray inspection system can help detect...
Technical / white paper
Can You Guarantee Your Chemical Lean Values? - EAGLE Product Inspection
11-Sep-2012 -
Measuring the chemical lean (CL) or fat content of meat trimmings and ground beef has always been important but, with a number of recent trends calling for highly-accurate and rapidly-obtained CL values, meat processors are under growing pressure to be...
Case study
How to pack fresh meat automatically without excessive chilling - Ishida
03-Sep-2012 -
Cubes of fresh meat can be very sticky, gripping contact surfaces, clumping together and slowing down the packing operation. To overcome this problem, processors often resort to manual intervention or chilling the meat to near or below 0C. For instance,...
Case study
How long does it take your packing line to produce 1200 packs of mince? - Ishida
12-Jun-2012 -
Can you beat 15 minutes?That’s how long it takes for a major meat producer’s new integrated packing line to take 1200kg of minced meat from the extruders and deliver fully labelled and quality-controlled one kilo packs, layered into Eurocrates.The line...
Spotlight
  Exclusive interviewIFFA 2013: Interview with director of brand management, Ina StoltzeIna Stolze Director , IFFA |
  FeatureCasings: China growth drives global marketIn February this year, Viscofan, one of the world’s biggest casings manufacturers, opened a new factory in... |
 FeatureEU sheep meat sector’s volatility opens up new export opportunitiesA combination of low prices and production costs, reduction in import volumes from non EU countries, increased... |
 Guest articleHorsemeat: what are the long term impacts?As the horsemeat scandal continues to spread across Europe and beyond, Simone Baroke, an analyst for Euromonitor, looks... |
 FeatureFocus on New Zealand: Carbon commitmentNew Zealand’s agriculture sector has sidestepped the country’s Emissions Trading Scheme, but farmers are clearly committed to... |
 FeatureFocus on New Zealand: World trade viewNew Zealand is a force to be reckoned with on the meat export market, and ships beef... |
 What caused the European horsemeat crisis?As the horsemeat scandal continues to rage through Europe, policy makers and industry are starting to reflect... |
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