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TheBeefSite Newsletter - 27 July 2016

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TheBeefSite
Wednesday 27th July 2016.
Alice Mitchell - TheBeefSite Editor

Alice Mitchell
Editor


MSD Animal Health

What Does the Colour of Meat Tell You?

This week, Sarah Mikesell reported on how the colour of meat relates to its freshness and quality, an important issue that can affect consumer purchases.

Meat colour is influenced by myoglobin, a protein that is responsible for the majority of meat’s red colour. Myoglobin doesn't circulate in the blood but is fixed in the tissue cells and is purplish in colour.

When it is mixed with oxygen, it becomes oxymyoglobin and produces a bright red colour. The remaining colour comes from the haemoglobin which occurs mainly in the circulating blood, but a small amount can be found in the tissues after slaughter.

Colour is also influenced by the age of the animal, the species, sex, diet, and even the exercise it gets. However, a change in colour can indicate spoilage – click here to find out more.

In cattle health news, spreading of poultry litter on pasture has been blamed for outbreaks of botulism in ruminants in Northern Ireland.

It is believed that contamination of broiler litter with fragments of carcasses of chickens that have died, from various causes during production, can render the litter dangerous for ruminants – read more.



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This Week's Articles and Analysis

Extensive Farming and the Future of Food Production
Farmers worldwide are facing new environmental challenges. According to Dr Juan Villalba, Associate Professor in the Department of Wildland Resources at Utah State University and editor of ‘Animal Welfare in Extensive Production Systems’, skills learned from raising animals in more extreme environments can play an important role in responding effectively.

Company News

Molecular Biology Paves the Way for Gut Health Innovation in Livestock Sciences
GLOBAL - Several narrow, advanced fields of study that examine the cellular metabolism of living organisms are setting the foundations for genuine innovation relating to gut health and performance in animal production in the years ahead. Breakthroughs may help define future nutrition strategies and the substitution of antibiotic growth promoters (AGPs).
The Truth About Mycotoxin Binders
GLOBAL - Binding, or adsorbing, specific mycotoxins to limit their negative effects in livestock is a well-established method for mycotoxin deactivation. While a large number of binder products containing clay minerals such as bentonites are commercially available, there is a certain amount of confusion in the market regarding claims authorized by the European Commission.
Global Beef Industry News

   United States

Expert: US Cattle Markets Can Recover
Trade, Market Volatility Key Priorities for US Cattle Farmers
CME: Beef in Cold Storage Numbers Bullish for Market
CME: US Cattle on Feed Placements Lower Than Expected
CME: Cattle Slaughter Largest for June Since 2013
Cattle Outlook: Cattle on Feed Below Trade Expectations
Only Half of Consumers Aware of Food Waste Problem
CME: Cattle on Feed Figures Expected Above Last Year's Levels
Pastures with More Plant Species Show Better Productivity
Veal Calf Protection at Slaughter Improved

   Brazil

Brazil Aims for Fresh Beef Exports to US

   New Zealand

NZ Farmer Confidence Hit by Brexit Vote
New Zealand Hopes to Open Indonesian Beef Markets

   Global

What Does the Colour of Meat Tell You?

   United Kingdom

Cattle Prices Still Behind Last Year's Levels
Livestock Farmers Looking Out for Fluke-Spreading Mud Snails
Poultry Litter Blamed for Botulism in Northern Ireland

   Canada

Millions Invested in Canadian Beef Promotion Plan

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