Fermented rapeseed meal enhances meat quality and metabolic profile in finishing pigs
Fermented rapeseed meal improves pork quality.
articles about meat quality
EU: the Safe2Eat 2026 campaign strengthens information on food safety
Safe2Eat 2026 expands its reach to 23 countries and strengthens confidence in food safety with clear and accessible scientific information.
Genome-wide association study identified genomic regions and putative candidate genes affecting different backfat layers in Landrace pigs
Different backfat layers were regulated by distinct genetic variations.
Low-protein diets in lean genetics lines improve nitrogen efficiency without compromising growth or meat quality in finisher pigs
Low-protein diets in finishing pigs may improve nitrogen efficiency without affecting performance and carcass quality.
Mercosur: Parliament approves safeguard clauses to protect EU agriculture
MEPs backed extra safeguards on Tuesday to prevent harm to Europe’s agriculture sector following trade liberalisation with Mercosur countries.
Argentina: Pork drove increased meat consumption in 2025
The increase in per capita meat consumption was mainly driven by pork, which registered the highest year-on-year growth and consolidated its position on Argentinian tables.
EFSA assesses bacterial growth in meat intended for freezing
EFSA assessed how bacteria grow in meat from cattle, sheep, and pigs during chilling, storage, and defrosting.
Bioactive peptides from Spanish dry-cured ham: Antioxidant effects using a Caenorhabditis elegans model
Dry-cured ham peptides have potential as functional ingredients or nutraceuticals useful to combat oxidative damage in the body.
Effects of glutamine supplementation on carcass traits, proximate composition, amino acid profile and inflammatory markers in different muscles of pigs
Dietary glutamine supplementation after weaning can improve pig health and pork quality traits at slaughter.
Low protein diets balanced with amino acids sustain growth and modulate muscle and microbiota in finishing pigs
Amino acid balanced low protein diets may reduce nitrogen excretion without affecting efficiency in finishing pigs.
Evaluation of salami packed under different packaging materials
This study highlights the potential of alternative and more sustainable packaging materials to enhance meat product preservation.
Optimizing pork fat quality through dietary high oleic soybean oil in finishing pigs
Dietary high oleic soybean oil supplementation in growing-finishing diets may improve pork quality and shift pork fat toward higher unsaturated fatty acids and lower saturated fatty acids.
Paraguay's swine industry is planning major investments
The industry is making history with unprecedented investment projections and growth, positioning the country as a future leader in animal protein.
Panama creates national commission for sustainable development of the swine industry
With the creation of CONAPORC, Panama is advancing towards a sustainable pig farming model, coordinating development, health, and environmental protection actions for the swine industry.
Astragalus polysaccharide supplementation improves growth performance, carcass characteristics, and meat quality in finishing pigs
Astragalus polysaccharide supplementation may improve growth performance and carcass and meat quality in finishing pigs.
Unprecedented opening of the Suriname market to Brazilian pork
Until this authorization, Suriname did not import pork from Brazil.