Page 12 of articles about meat quality

The meat buying decision process goes beyond product quality. The industry needs to know the factors influencing the decision in order to create strategies that foster positive attitudes from consumers.

The EMBRAPA has just launched in the market the female genetic line MO25C, betting on a low-fat pork, and thus offering an added value for the producers.

Agriculture Secretary Proceso J. Alcala advised consumers to purchase meat and meat products from National Meat Inspection Service (NMIS).

The abattoir has a slaughtering capacity of 3,800 cattle heads and 5,600 pigs per month.

The new cluster, led by Swine Innovation Porc, will help industry experts, scientists and academics to increase market share and competitiveness by enhancing the nutritional value of pork products.

The patented method has allowed the definition of the minimum genetic traits that allow to identify the Cinta Senese breed (genotype) and the genetic variability level within the breed.

In a first phase all issued antibiotics will be registered via an online registration platform. The registered data will be analysed and will result in recommendations in the long term to utilize antibiotics in a sustainable and sensible way. The ultimate objective is to contribute in the fight against antibiotic resistance.

The consultation, which runs until Tuesday 6 May 2014, is seeking views on the practical application of the changes in the UK and the costs, benefits and wider impacts for stakeholders.

The CSQA, a certification organism accredited in Italy, has presented three new voluntary quality regulations, among them the "pigs without antibiotics".