Dietary Ferulic Acid and Vitamin E can improve meat quality
The antioxidant capacity of Ferulic Acid and Vitamin E supplemented to pig diets can improve meat quality.
Page 13 of articles about meat-quality
Effect of sex of the pig on the sensory characteristics of the Biceps femoris and Semimembranosus muscles in dry‐cured hams
Organoleptic ham criteria for immunocastrated males hams were equivalent to those found for surgically castrated males and gilts hams, demonstrating the efficacy of vaccination in these study conditions.
Inclusion of carob pulp in fattening pig diets
The use of carob pulp in fattening pig diets could be an economical feeding strategy in Mediterranean areas and improves the nutritional value of pork meat.
United States: how to sample for Salmonella at establishments that produce raw pork
USDA has issued a notice that instructs inspection program personnel (IPP) at establishments that produce raw pork products how to sample for Salmonella.
United States: USDA expands beef and pork trade with Mexico and Peru
Agriculture Secretary Tom Vilsack announced that the U.S. Department of Agriculture (USDA) has recently reached agreements allowing U.S. beef and pork producers greater access to consumers in Mexico and Peru.
Effect of an organic selenium supplementation on growth performance and meat quality in pigs
Vitamin E had highly reduced lipid peroxidation level in the ω3 supplemented groups compared to mineral selenium supplementation alone.
Olive cake by-product improves growth performance and carcass traits in growing finishing pigs
Low inclusion levels of olive cake by-product at growing-finishing diets may improves growth performance and provide healthy fatty acid profile in fat tissues.
Fatty acid profile, oxidative stability of pork lipids and meat quality indicators are not affected by birth weight
Therefore, our results suggest that low birth weight has minimal impact on meat quality.
Factors affecting the decision to buy meat
The meat buying decision process goes beyond product quality. The industry needs to know the factors influencing the decision in order to create strategies that foster positive attitudes from consumers.
Intramuscular fat and quality of fresh pork meat
Dr. Enric Esteve’s presentation on the Sponsor Day seminar on animal feeding. Dr Esteve is the director of the Monogastrics Nutrition subprogram at IRTA. The conference was held in IRTA Mas de Bover in Constantí (Tarragona, Spain) on 16th May 2014.
Brazil: the 'Suíno Light' opens up to new markets and producers
The EMBRAPA has just launched in the market the female genetic line MO25C, betting on a low-fat pork, and thus offering an added value for the producers.
Dietary net energy content has a differential effect on carcass performance depending on gender
Higher NE content should be recommended for females slaughtered at 120kg of BW.
Philippines: buy meat from accredited slaughterhouses, meat shops
Agriculture Secretary Proceso J. Alcala advised consumers to purchase meat and meat products from National Meat Inspection Service (NMIS).
Dietary crude protein reduction and AA supplementation affects tissue fatty acid composition in pigs
Fatty acid composition of pork lean and fat may be altered by reducing dietary CP and supplementing AA.
Dried citrus pulp to finishing pigs: performance and meat quality
High inclusion of citrus pulp improves palatability of pork products but decreases pig performance.
Mexico: inauguration of the first public TIF abattoir in Jalisco
The abattoir has a slaughtering capacity of 3,800 cattle heads and 5,600 pigs per month.
