Meatscience
Ondernemers sociëteit voedingsindustrie
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Meat in a healthy diet

The consumption of (red) meat and meat products is often under debate. Points of discussion are “not sustainable” (high CO2 emission) and not healthy (increased risk of colorectal cancer). But meat also has good nutritio..

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Cold plasma in the meat industry

06 February 2018

A relatively new method for preventing infection by germs and product deterioration is the use of cold, atmospheric-pressure plasma. With this plasma, meat and meat products can be pasteurised non-thermally, creating new...

Uninvited guests: Toxoplasma gondii

10 May 2016

Virtually all organisms, including humans, can carry parasites: worms, fleas, lice, ticks. Toxoplasma gondii is one of the most common parasitic zoonoses worldwide and it can have severe consequences for pregnant women i...

The future of meat

08 September 2015

The ‘International Congress of Meat Science and Technology’ is an annual scientific congress where around 430 delegates from the worlds of science and business exchange knowledge on the current state of the meat industry...

International sharing of knowledge meat technology

14 October 2014

All meat scientists over the world were invited to attend the annual International Congress of Meat Science and Technology to present and discuss their progress on scientific meat research. This year nearly 400 scientist...

Meat transport as an extension of cold storage

09 September 2014

In 2013, the European Commission requested a scientific opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. To this end, TNO carried out research in The N...

3D food printing

10 June 2014

Nowadays, 3D printers can produce shapes using many different kinds of materials. From silver earrings to iPad covers, and from chocolate bars to toys printed from recycled plastic – the list of products that can be 3D p...

Detectable materials

15 April 2014

Legislation and quality systems dictate that the risk of foreign bodies in food products – and the associated hazards to consumers – should be minimised, which is why a growing number of companies are replacing non-detec...

There are limits to food safety testing

03 January 2014

The development and use of reliable test methods has undoubtedly contributed to the progress made so far in microbiological food safety, but a saturation point has been reached. “Food safety cannot be increased signif...

Leren van incidenten niet vrijblijvend

03 January 2014

The Dutch Safety Board concludes that contaminations may occur in the food processing industry that cannot be predicted, are difficult to prevent and hence cannot always be prevented by conventional strategies. A further...

Agreement on improved food product composition

03 January 2014

The current levels of salt, saturated fat and sugar in food products must be reduced: in late January, several parties signed an Agreement that extends far beyond the existing Covenant on the reformulation of food. What ...

The power of meat

02 January 2014

Last year (2013), Izmir in Turkey hosted the Internal Congress of Meat Science and Technology. The theme of the congress was ‘The power of meat in the 21st century’, and it attracted close to 400 researchers from all ove...

Tailor made meat substitutes

02 January 2014

Shear cell technology offers the potential for a new generation of  meat substitutes to be produced which are more closely aligned with  consumer preferences in terms of their texture. This technology, which &n...