TheBeefSite.com - news, features, articles and disease information for the beef industry

Processing Featured Articles

Nutritional Composition of Forage-Fed Ruminant Meat
A major analysis of the, sometimes contradictory, scientific evidence by the World Cancer Research Fund (WCRF) concluded that high red meat consumption increases the risk of bowel cancer, while high white meat consumption does not, the Soil Association...
Is There A Favourable Relationship Between Carcase Yield And Tenderness?
Meat quality and meat yield goals can both be achieved if included in a value-based marketing system for beef carcase evaluation, says experts from the Scottish Agricultural College. ...
Growing Global Market For Offal
Global exports of offal are worth about £140 million - about eight per cent of the total global meat product market, writes TheCattleSite senior editor, Chris Harris. ...
Report Shows Processed Meat And Bladder Cancer Link
A new report from researchers at the US National Cancer Institute, Imperial College in London and AARP in Washington suggests that there is a "modest support" for an increased risk of bladder cancer from eating processed meat products....
Processed Meats May Raise Heart Disease Risk
Researchers from the Harvard School of Public Health (HSPH) have found a link between an increased risk of heart disease and diabetes and eating processed meats....
Quality Grades: Why The Recent Upswing
This paper by Larry Corah and Mark McCully explores the reasons for the unprecedented 7.5-percentage-point shift in carcase grades between 2007 and 2009. Distillers grain byproducts and genetics play major roles....
Detecting Carcass Contamination with Spectroscopic Imaging
A preliminary investigation analysed markers of faecal contamination in cattle diets in a bid to improve meat safety, says M.R.F. Lee, V.J. Theobald, M. K. Theodorou, Veberg Dahl, F. Lundby and J. P. Wold. This paper was from the international conference...
Arcobacter: Genome of Foodborne Pathogen Exposed
Mapping of the genome of Arcobacter butzleri by scientists at the USDA Agricultural Research Service is a first step in control of this foodborne pathogen. Previously thought to be a member of the Campylobacter family, it has been found in farm animals...
Beef Grades and Carcass Information
The U.S. Department of Agriculture (USDA) uses a dual grading system for beef carcasses: a Yield Grade for estimating cutability and a Quality Grade as a comprehensive evaluation of factors that affect beef palatability, says the this Mississippi...
Meat Intake and Mortality
A controversial new report has linked the consumption of red and processed meat with causes of death - in particular cancer, writes TheCattleSite senior editor Chris Harris....
Technological Milestones from Carcase to Product
The role of science and technology is playing an increasingly important part throughout the meat and livestock industry. This trend is particularly evident in the processing sector, where meat quality, taste, carcase grades and value can now be determined...
Beef Grades
By Chelsea Good, CAB Industry Information. This is a report from the Certified Angus Beef Brand. The following information applies to the United States grading system. When the meat grader stamps a side of beef with a U.S. Department of Agriculture (USDA)...
Planning a Carcass Ultrasound Session
By by Dr. Carl Dahlen, University of Minnesota Beef Team ...
Hyperspectral Imaging: A Non-Invasive Technique
By Lauren Grimes, graduate student, Animal Science; Govindarajan Konda Naganathan, graduate student, Biological Systems Engineering; Jeyam Subbiah, assistant professor Biological Systems Engineering, Lincoln; Chris R. Calkins, professor, Animal Science,...
Dressing Percentage of Slaughter Cattle
Dressing percentage is one of many factors affecting the value of an slaughter animal. A basic knowledge of dressing percentage is important in understanding slaughter cattle pricing system and pricing variability. This module explains why dressing percentage...

Industry Showcase

Partners


Seasonal Picks

Animal Welfare Science, Husbandry and Ethics: The Evolving Story of Our Relationship with Farm Animals