Plants extract effects on carcass characteristics meat quality and oxidative stability in pork
The extracts from Lippia spp. could be an effective antioxidant in pork meat.
Page 7 of articles about meat quality in Abstracts
Microbial quality of fresh pork loin during storage affected by oregano oil and cranberry pulp diet supplementation in pigs
Oregano oil and ground cranberry pulp has a limited effect on the microbiological profile in pork.
Effect of surgical castration, immunocastration and chicory-diet on the meat quality and palatability of boars
The us of chicory root by product in finishing diets may reduce skatole concentrations, without any negative impact on meet palatability.
L-carnitine supplementation to suckling piglets affects carcass and meat quality at market age
L-carnitine supplementation does not directly increase the number of muscular fibres in weanling piglets with low body weight.
CLA in finishing pigs: on fat deposition and fatty acid composition
Inclusion of dietary CLA oil may promote an increase of SFA and a reduction of MUFA and PUFA in finishing pigs.
Increase of dietary energy level during the finishing period in pigs
An increase in dietary NE concentration could increase the final percentage of acceptable carcasses for high quality dry-cured ham production.
Influence of rearing system, diet and gender on performance, carcass traits and meat quality of white pigs
Feeding growing pigs with corn grain silage may reduce lean and ham percentage.
Plant antioxidant in n-3 polyunsaturated fatty acid–enriched diet on fatty acid composition and sensorial attributes of dry-cured ham
The addition of natural antioxidants in pig’s diet rich in n-3 PUFA avoids the oxidative deterioration in dry-cured ham with no effects on fatty acid composition nor the sensorial attributes.
Lactobacillus plantarum ZJ316 on pig performance and pork quality
Lactobacillus plantarum ZJ31 supplementation improves growth parameters, pork quality and promotes intestinal villus height in growing pigs.
Fatty acid profile of pig meat after probiotic administration
Dietary inclusion of a combination of two probiotic strains could improve the fatty acid profile of pig meat.
Dietary fat source may change texture and fatty acid composition of shoulder fat in pigs
Diets high in palm oil increases fat firmness in finishing pigs.
Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets
Antioxidant ability of seaweed extracts in the pork through its inclusion in the animal’s diet.
An approach to androstenone and skatole thresholds for consumer acceptability of entire male pork
Three studies were performed with French consumers in order to determine androstenone threshold levels for the acceptability of entire male pork at eating (grilled pork chops).
Effect of feeding 25-hydroxycholecalciferol on prenatal porcine skeletal muscle development
Feeding 25OHD3 to gilts may have a positive impact on the red meat yield of their offspring.
Efficacy of the anti-GnRF immunization closer to slaughter
The secondary immunization can be moved closer to slaughter, while still limiting the incidence of boar taint.
Effect of oat by-product antioxidants and vitamin E on the oxidative stability of pork
Oat by-products are a potential antioxidant for pig diets enhancing the oxidative stability of pork.