Meat, Poultry & Seafood

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In a first-of-its-kind study, Harvard researchers have shown that cooked meat provides more energy than raw meat.

A new study says deficiencies of Vitamin B12 might be responsible for declining brain function in older adults.

Each year, Prepared Foods honors the food and beverage industry’s most ground-breaking innovations, as well as the teamwork behind those products. This year’s awards, sponsored by the American Egg Board, were presented at the Prepared Foods’ New Products Conference in September and recognized a range of products--from entrees to desserts.

Australian ingredient supplier, Ingredient Resources, forecasts continued high demand for its unique 100% natural, meat tenderizer, Kiwi Fruit Powder Extract (KFPE) OT1005X.

The European Food Safety Authority (EFSA) panel on Biological Hazards recently published its scientific opinion on the evaluation of the safety and efficacy of lactic acid for surface decontamination of beef carcasses, cuts and trimmings.

The notion of an easily prepared lunch option has flourished again, as cash- and time-strapped consumers have cut back on their dining out during the mid-day meal.

The USDA Food Safety and Inspection Service (FSIS) has released an advance copy of a proposed rule titled “Common or Usual Name for Raw Meat and Poultry Products.”

A recent study tied hamburger preferences to gender.

New research suggests a higher-protein, lower-carbohydrate energy-restricted diet has a major positive impact on body composition, trimming belly fat and increasing lean muscle, particularly when the proteins come from dairy products.

Eating red meat -- particularly processed meat such as hot dogs, bacon and deli meats -- increases the risk of type 2 diabetes, U.S. researchers say.