USA will inspect Brazilian meat plants
The USDA will verify if Brazilian pork and beef still fulfil the USA health requirements.
Page 5 of articles about meat quality
Feeding mulberry leaves to growing-finishing pigs
Mulberry leaves supplementation can improve meat quality although affects growth performance in growing-finishing pigs.
Meat quality of pigs fed with low or high amylose/amylopectin ratio
A low amylose/amylopectin ratio may promote meat quality traits by inducing lower drip loss and firmness in pork.
Evaluating dietary Vitamin B2 by-product in growing-finishing pigs
Vitamin B2 by-products may be a cost-effective substitute for partially replacing corn and soybean meal in growing-finishing pigs.
USA: Eliminating unnecessary requirements for hog carcass cleaning
Removal of this unnecessary provision will enable official establishments to adopt more efficient, effective procedures.
Effect of short-term over-dosing finisher pig’s dietary Met on pork quality
Dietary levels above requirements of Met in finisher pigs may improve pork quality without affecting performance parameters.
Brian Sullivan: Follow the fat to improve meat quality
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.
The effects of creatine monohydrate and guanidinoacetic acid supplementation in finishing pigs
Dietary CMH and GAA supplementation could improve growth performance and meat quality traits in finishing pigs.
Food safety: more transparency, better risk prevention
MEPs want the European Food Safety Agency to publish safety studies before a product is authorised to go on to the market.
EU: salmonellosis and campylobacteriosis remained stable, listeriosis continues to rise
The number of reported cases of salmonellosis and campylobacteriosis has remained stable over the past five years, although listeriosis continues to rise.
Effect of arginine and leucine on performance and carcass characteristics in finishing pigs
Dietary crude protein reduction with Arg and Leu supplementation may play a negative role on meat and carcass marbling in pigs.
The northern lights, beloved by the Chinese, will add momentum to sales of highly valued Finnish pork meat at supermarkets in Shanghai
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.
Effects of feeding different protein levels on meat quality in growing-finishing pigs
Low-protein diets may improve meat quality traits in growing-finishing pigs.
Effects of feeding enzymatically digested food waste to growing-finishing pigs on meat quality
Enzymatically digested food waste may become a suitable feed or feed ingredient for growing-finishing pig without affecting meat quality and improving meat fatty acid profile.
Withdrawing of high-fiber ingredients before marketing in finishing pigs
Effects of withdrawing of high-fiber may promote increased carcass yield and carcass weight percentage before marketing.
Impact of feeding corn distillers dried grains with solubles on pork fat quality
Feeding corn DDGS diets to growing-finishing pigs can substantially reduce feed cost while maintaining growth performance, but it reduces carcass pork fat firmness. How to solve it?