Use of dried fruit and vegetable pomaces in pig diets
Dried pomaces supplementation in growing-fattening dieta may improve meat quality and lipid profile of pork.
Page 8 of articles about meat quality
The Internet of Food & Farm 2020
The Internet of Food & Farm 2020 (IoF2020) project accelerates the uptake of Internet of Things (IoT) technologies in the European farming and food chains in view of strengthening their competitiveness and sustainability.
Dietary Lonicera macranthoides in pig diets to improve amino acid profile in meat and serum
Lonicera macranthoides supplementation in growing finishing diets may improve free amino acids content in fresh meat.
Effects of feeding dry pasta by-products to Italian heavy pigs on performance, carcass and ham
Food by-products rich in starch and low in fat may be useful to modulate fatty acid profile in heavy pigs slaughtered up to 150 kg.
Mexico, USA and Canada: mutual acknowledgement of the Meat Products Inspection Systems
The Frame of Reference for the Operational Relationship between the North American health agencies has the goal of strengthening the scientific and technical trilateral relationship.
Assessment of pre-slaughter feed withdrawal strategies and the effects
Based on the results of this study, the pre-slaughter feed withdrawal before slaughter affects behaviour and meat quality in pigs.
European Union: Salmonella outbreaks has fallen by 41% since 2010
There were 4,362 reported foodborne outbreaks in 2015. The most common cause of outbreaks was Salmonella associated with consumption of eggs. However, the number of Salmonella outbreaks has fallen by 41% since 2010.
Chile: creation of a work team between the ASPROCER, SAG and ODEPA
The new work team will strengthen the competitiveness of the pig sector and will monitor that the imports fulfil the same requirements imposed on the national producers.
Effects of pork differentiation strategies in Canada on pig performance and carcass characteristics
The commercial combination of Duroc breed, control diet, and 115-kg slaughter weight showed a balance in terms of performance, carcass, and quality traits.
Effects of antioxidant additives on meat quality and antioxidant status in finishing pigs under transport stress
Oregano essential oil or quercetin supplementation improves the antioxidant status in finishing pigs under transport stress.
Foodborne viruses: identifying research needs to tackle public health risks
They focused on norovirus, the hepatitis A virus and the hepatitis E virus, which are of great public health concern in the EU.
Transitional measures for the accreditation of official laboratories carrying out official testing for Trichinella
On transitional measures for the application of Regulation (EC) No 882/2004 of the European Parliament and of the Council as regards the accreditation of official laboratories carrying out official testing for Trichinella.
The effects of male and female immunocastration on meat quality of pigs intended for dry-cured ham
It can be concluded that immunocastration could be interesting in pigs intended for dry-cured ham elaboration because in males improved the feed conversion ratio with no penalization of carcass or meat quality.
Multy-phase feeding compared with three-phase feeding or a single diet, in growing pigs
Leaner carcasses are achieved with three-phase feeding than with single diet or multy-phase feeding.
Effect of unsaturated to saturated fatty acids ratio on the growth performance, carcass and meat quality
Unsaturated to saturated fatty acids ratio affects carcass and meat quality.