Fresh, animal-based proteins are naturally low in sodium, containing 50 to 70 mg per 100 g. But many meat and poultry processors add sodium-containing ingredients, primarily table salt (sodium chloride) and phosphates, to improve flavor, functionality and yield. This is particularly true for processed meat products. Continue reading
Category Archives: SCIENCE
DENMARK TAXES SATURATED FATS
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Denmark became the first country to tax saturated fats. The tax hits all foods with a saturated fat content above 2.3 percent. Denmark’s Confederation of Industries calculated that the tax adds 12 cents to a bag of chips, 39 cents to a small package of butter and 40 cents to the price of a hamburger. The Danish government implemented the tax because it wanted Danes, who lag behind European life expectancy numbers, to get healthier. Will they? The research on “fat taxes” is sparse, but there’s good reason to be skeptical about the potential public health gains. Continue reading
The Rosselkhoznadzor and Ministry of Agriculture, Food and Environment of Spain on the issue of African swine fever control
In view of the wide spread of African swine fever (ASF) in Russia including its spread in wild fauna as well as taking into account Spanish Veterinary Service’s significant experience of the disease control during 1960-1995, the Rosselkhoznadzor applied to the General Directorate of Agricultural Production Hygiene of the Spanish Ministry of Agriculture, Food and Environment with a request to hold a videoconference in order to share experience in the field of development and implementation of measures aimed at prevention of the infection spread including its spread in wild boars. Continue reading
USDA REPORT ON SOW GROUP HOUSING
Food industry stakeholders are moving away from direct or indirect use of gestation crates to house pregnant sows, but crates and other methods of housing sows have their benefits and challenges, according to a report from the US Department of Agriculture. Continue reading
THE ORIGIN OF SOW INDIVIDUAL HOUSING
From Jan. 1 2013, sows will have to be kept in groups rather than in individual stalls during most of their pregnancy. Let us remmember the origin of them. Continue reading
PIG STOMACH MUCINS ARE EFFECTIVE AS ANTI-VIRAL AGENTS FOR CONSUMER PRODUCTS
CERDOS VIVOS
Scientists are reporting that the mucus lining the stomachs of pigs could be a long-sought, abundant source of “mucins” being considered for use as broad-spectrum anti-viral agents to supplement baby formula and for use in personal hygiene and other consumer products to protect against a range of viral infections. Continue reading
HOW THE PROPERTIES OF CUTLERY AFFECT THE CONSUMER’ EXPERIENCE?
VERSACE DISHES
Our perception of food depends both on the contextual conditions in which it is presented and on the way the food is consumed; hence, there is a current trend toward investigating these contextual variables in empirical research. In most meal situations, people interact with the food that they consume by means of a variety of accessories, such as dishes and cutlery that fulfill the consumers’ functional requirements. These stimuli play an important role during the consumption of food. Continue reading
64 YEAR-OLD TUB OF LARD STILL FIT FOR HUMAN CONSUMPTION
A 64-year-old tub of American lard has been deemed fit for human consumption by food safety authorities in the eastern German state of Mecklenburg-Western Pomerania. Continue reading
RED PLATE? THE COLOR OF PLATE HELPS TO LOOSE WEIGHT
People drink less from red cups and eat less when snacks are served to them on red plates, according to researchers at Basel University. Continue reading
TEST TUBE BURGER FROM CELL STEMS
Worldwide meat consumption is projected to double in the coming 40 years (source WHO). Current stem cell technology and skeletal muscle cell biology present opportunities to grow meat in a laboratory “ex vivo” environment with a higher efficiency of converting basic nutrients into edible animal proteins. Already, we are capable of growing pieces of tissue that consist primarily of skeletal muscle from porcine stem cells, derived from muscle biopsies. Continue reading