Determining antibiotic residues in foodstuffs

Genevac EZ-2 evaporator estimated to save the laboratory 2-3 hours per day that previously was spent on evaporation tasks

Phage against the machine

Geoff Harper reports on the scientists fighting the war against antibiotic resistance

Contamination-free, viable antigen samples

Seward has confirmed the use of its Stomacher paddle blenders in USDA meat speciation protocols

In vitro meat can be eaten with ethical impunity

Today, putting meat on the table causes enormous suffering to animals and environmental damage, yet one day you will be able to eat meat with ethical impunity. In vitro technology will spell the end of lorries full of cows and chickens, abattoirs and factory farming.

Increasing antibiotic resistance drives expansion of Tetracyclines testing

Growing concern amongst regulatory bodies about human resistance to common antibiotics is driving expansion for veterinary residue testing.

Proseal improves meatball and burger packaging

Three Proseal GT2 traysealers are helping to double packaging throughput for a range of beef burgers and meatballs at beef specialist Dovecote Park Ltd.

Meat reference materials to safeguard food chain

Six new meat mixture reference materials developed by LGC scientists to help protect consumers from food fraud have gone on sale.

Semi-quantitative determination of Zilpaterol in beef tissue samples

Randox Food Diagnostics have recently released a Zilpaterol ELISA and Zilpaterol only biochip array.

Higher quality packaging for sliced meat

APET thermoformed trays from Færch Plast can either be sealed with lids or packed in sealed bags

Trend to sodium reduction in meat and poultry products

For years nutritionists have been asking for sodium reduction in food products. The WHO recommendation is 5g salt (2000mg sodium) per day for the general population.

Benefits of eating less red meat

Raising livestock also accounts for around 18 per cent of greenhouse gases. It is therefore possible to act against climate change by cutting the production and consumption of 'red meat'.

Charred meat may increase risk of pancreatic cancer

Meat cooked at high temperatures to the point of burning and charring may increase the risk of pancreatic cancer, according to a recent study.

Diode-array spectrometer for the meat industry

Groma and Corona are based on the proven diode spectrometers from Carl Zeiss.

Meat analyser obtains results ‘in seconds’

The increasing demands now being made on quality and price-conscious production have prompted meat and sausage firms to intensify the inspections they perform in the field of quality assurance.

Meat analyser for quality inspections

The increasing demands now being made on quality and price-conscious production have prompted meat and sausage firms to intensify the inspections they perform in the field of quality assurance.

Meat alternative

NutriSoy Next meat alternatives, from ADM, is a high-moisture protein product which has awhole muscle' texture.

DNA-based identification system ensures meat traceability

So just where is the beef? Animal and meat traceability systems may be in place, but just how effective are they? Stephen Leese reports.

keeping meat tender

Seasoning manufacturer RAPS GmbH & Co KG has developed two new additives: Meat Improver and Optimal.

The quest for a common European standard for labelling meat content

Neil Griffiths reports on the effects of Amendments to the European Labelling Directive which is designed to harmonise meat labelling.

Antibiotic residues in sausage meat target beneficial bacteria

Antibiotic residues in uncured pepperoni or salami meat are potent enough to weaken helpful bacteria that processors add to acidify the sausage and make it safe for consumption, according to a study published in mBio, the online open-access journal of the American Society for Microbiology.






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