Antioxidants are often added to fresh and processed meat and meat products to prevent lipid oxidation (decomposition), stop the development of off-flavors, and improve color stability.
Other
Oct 15, 2015
0
24
As the United Kingdom forms a new crime unit designed to fight food fraud—in response to an uproar last year over horse meat being passed off as beef—scientists from Germany are reporting a technique for detecting meat ...
Other
Sep 17, 2014
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0
A new study into meat tenderness could refine the way Australians cook steak.
Other
Sep 16, 2014
0
1
Medical, agriculture and computer science researchers from the University of Alberta have teamed up to develop a test that will make Canadians feel safer about the meat they put on their tables. The testing device, which ...
Cell & Microbiology
Jul 15, 2013
0
0
Meatworkers are more inclined to commit acts of violence, new research by Flinders University animal studies expert Dr Nik Taylor has found.
Social Sciences
Jan 24, 2013
0
1
Antibiotic residues in uncured pepperoni or salami meat are potent enough to weaken helpful bacteria that processors add to acidify the sausage to make it safe for consumption, according to a study to be published in mBio, ...
Cell & Microbiology
Aug 28, 2012
0
0
A University of Alberta research team has discovered that technology commonly used to decontaminate food industry equipment can also rid meat processing plants of lethal microbial material responsible for the human version ...
Cell & Microbiology
Mar 2, 2012
1
0
In a groundbreaking study, civil engineering researchers in the University of Minnesota's Institute of Technology have discovered that certain industries may be a significant source of plant-based estrogens, called phytoestrogens, ...
Environment
Aug 10, 2009
0
0
