processed meat

With beef prices climbing, Texas A&M University's meat science program is facing rising costs that strain its operations. The program, which relies on beef for teaching, research and processing labs, is feeling the financial pinch as cattle supplies tighten and prices hit record levels. Local coverage in Texas highlights how the squeeze on universities mirrors the broader cost pressures hitting the beef industry nationwide.

Sales of nitrite-free bacon are rising sharply in the UK as shoppers grow worried about the chemicals used to cure conventional bacon. Nitrites, long used to preserve and colour cured meats, have been linked by some researchers to health risks including bowel cancer. Producers are responding with alternative curing methods, and retailers are expanding nitrite-free ranges to meet demand.