Page 5 of articles about meat in Articles

Although the European exports have behaved well so far this year (the Russian embargo has been compensated), this is not enough: the weather has not favoured the BBQs in Germany and it is still too early for the summer pork consumption in the south European coasts.

The success of the genetic improvement programs of the pigs in favour of a better growth and feeding efficiency and against the backfat thickness of the carcass has entailed a clear worsening of the organoleptic properties of the meat.

The European Commission is reviewing and consulting how antimicrobials are used in veterinary medicine following the release of their 12 point programme in 2011. Present and future situation of antimicrobial use in the European Community is analysed.

EFSA estimates that, across the EU, up to 27% of human Salmonellosis cases may be attributed to pig meat.

In this article Salmonella critical contamination points in the abattoir will be analyzed, as well as the measures that can be taken with regard to them.

The objective of this work is to obtain a sensory description by way of a trained panel and determine acceptability on behalf of the consumer, of pork meat from boars, immunocastrated males, surgically castrated males, and females.

One way to increase the intake of specific FA without changing the nutritional behavior of the consumers would be to fortify traditional food items such as meat and meat products with n-3 PUFA

Low maternal feed levels cause a reduction in muscle fibre numbers, whereas enhanced maternal nutrition resulted in a higher number of muscle fibres in specific muscles.

The swine production industry has a growing interest in the use of essential oils. Essential oils are products of complex origin. They have antimicrobial and antioxidant effects, they stimulate appetite and intestinal secretions and they are even immunostimulants.