Pork

At it like knives

28-Aug-2007 By John Dunn

Slicing, dicing and cutting is the unlikely setting for some of the latest automated innovations in food processing, explains John Dunn

Pathogen fears confirm need to cook pork properly

11-Dec-2006 By Rick Pendrous

Microbiologists on a specialist Food Standards Agency advisory committee have confirmed recommendations that pork meat should be well cooked prior to...

French scientist warns of dangerous parasite in UK pigs

12-Jun-2006 By Rick Pendrous

The UK is underplaying the risk of contracting toxoplasmosis from home-reared pig meat, according to a French food safety expert who claims the...

Pork pickings predicted to be popular

29-May-2006

Husband and wife team Debbie and Andrew Keeble aim to cash in on a gap in the market for a healthier sausage targeted at kids. Launched under Debbie...

Pig meat imports surge as supermarkets drive down prices

18-Apr-2006 By Rick Pendrous

Cheap pig meat is being sucked into the UK in increasing quantities as competition between supermarkets drives down prices, according to new...

Tesco and Sainsbury pledge better support for meat producers

07-Nov-2005 By Rick Pendrous

Britain’s big retailers have responded to calls for help and agreed to work more closely with their domestic suppliers in the red meat sector to...

Don't leave technology on the back burner

07-Mar-2005

Making the most of new technologies is key to creating added-value products at a realistic cost, reports Sue Scott

Cooked meats sliced and packed

07-Feb-2005

A new system has been installed by Charkman at its meat processing plant near Gothenburg in Sweden to handle the slicing, portion control, and...

Momentum builds for global farm assurance

07-Feb-2005

Global farm assurance standards for meat and cereals will be published this month in an attempt to harmonise national schemes.Set by the worldwide...

Pork sausage study paves way for lean supply chain

15-Jul-2004

Savings of up to 20% are possible in the pork sausage supply chain, according to a new study from the Food Chain Centre and Red Meat Industry Forum,...