Evaluating dietary inclusion of a herbal extract mixture and different oils effects on pig performance and meat quality
Fatty acid profile and sensorial properties of meat can be improved by dietary plant extract supplementation in growing pigs.
Page 10 of articles about meat-quality
Mexico signs an alliance with the Global Food Safety Initiative (GFSI)
Mexico is the first country to sign this alliance. It is expected that this partnership becomes a model for other countries to harmonise the certification.
FDA, USDA and CDC map out 5-year Foodborne Illness Plan
The IFSAC Strategic Plan outlines goals and objectives for the five-year time period from 2017 through 2021.
United States: additional steps in the inspection of imported Brazilian meat products
The U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) announced additional steps to keep the food supply safe for American families in light of the recent investigations of Brazil’s meat industry.
Development of loop-mediated isothermal amplification assays for rapid detection of Toxoplasma gondii in pork
The LAMP assay established in this study provides a simple, specific, sensitive and rapid method of T. gondii genomic DNA detection, hence is expected to plays an important role in the monitoring of T. gondii contamination in various food products.
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.
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.
