Fat may be the most important component of pork that we should be considering for improvement of meat quality. The money is following the fat if you consider our current markets for pork and if you consider which parts of the hog are most valuable today.
articles about meat qualityTags
The number of reported cases of salmonellosis and campylobacteriosis has remained stable over the past five years, although listeriosis continues to rise.
Omega-3 Pork® from Finnish family-owned farms will soon be sold to highly demanding Chinese consumers in packages portraying the Nordic Arctic and the magical northern lights. The new premium packages continue to build Finland’s rising image in Chinese markets.