What the meat world should know today.
The daily professional briefing for sensory science, ageing, craftsmanship, research and the international meat sector.
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A recent study on smoked chicken breast makes clear that smoking duration is not merely a matter of aroma…
The recall of frozen OUMATY Tenders Strips in France puts veterinary-drug residues at the centre of raw-m…
Price movements in the U.S. market on October 20 confirm that signals must be read by cut and end use. Me…
The discussion following the Rassegna Bovina in Alba shows how a livestock event can become relevant to t…
Research
A recent study on smoked chicken breast makes clear that smoking duration is not merely a matter of aroma intensity. The team analysed products smoked for between zero and twelve hours and identified 57 volatile compounds. Smoke-derived phenols dominated the p…
Read the full articleToday’s subject space
Verbraucher
The recall of frozen OUMATY Tenders Strips in France puts veterinary-drug residues at the centre of raw-material management. France’s official RappelConso platform states that an antibiotic…
Read the full articleInternational
Price movements in the U.S. market on October 20 confirm that signals must be read by cut and end use. Meat Read recorded especially sharp declines for 23–27-pound pork hams, down 24.42 cent…
Read the full articleHandwerk
The discussion following the Rassegna Bovina in Alba shows how a livestock event can become relevant to the meat chain beyond the presentation of animals. According to the local report, repr…
Read the full articleFleischsommelier
The U.S. National 4-H Meat Evaluation & Identification Contest, held on October 20 as part of the American Royal Livestock Show, again places product competence at the centre of meat educati…
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Verified original source, editorially prepared and interpreted for practice.
Research · Food Chemistry · 2026-10-16
A recent study on smoked chicken breast makes clear that smoking duration is not merely a matter of aroma intensity. The team analysed products smoked for between zero and twelve hours and identified 57 volatile compounds. Smoke-derived phenols dominated the profile from the early stages, while several Maillard-related…
Wearable meat culture.
Ronnys Frühsteak · Edition 054
“The boss just has a feel for it.” At first, a sentence like that sounds like a compliment. Like experience, confidence, someone who knows their craft. For a business, however, it also raises a rather uncomfortable question: What happens when the boss is not there?
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