Meat processors use injection methods for many reasons and intended outcomes. Moisture retention, increased yield, enhanced ...

At a lab in Tokyo, a machine that looks nothing like a chicken might just be the future of poultry. Cultured meat is already a proven technology, but the biggest problem isn’t growing cells — it’s ...

Project partners have developed a way to assess the quality of mechanically deboned meat and boost competitiveness of the sector. MEAQUAS, an EU funded project, developed a reproducible histochemical ...

It’s called “woody breast” and for consumers it can mean a chewier chicken sandwich, but for the industry it can mean up to $200 million annual yield loss. Work done by the Arkansas Agricultural ...