Italy: New PDO carcass classification is active
New estimation equations for heavy pig carcass classification have been approved.
Page 2 of articles about meat-quality
France: Mandatory display of meat origin in restaurants
The decree extends to pork, sheep meat, and poultry meat with the obligation to display the origin of beef having been in place since 2002.
The EU strengthens the investigation of foodborne disease outbreaks
The OJEU has just published the regulation on whole genome sequencing for the investigation of foodborne disease outbreaks.
Impact of the leptin receptor gene on pig performance and quality traits
With current low-protein diets, the T allele is expected to be cost-effective only in niche markets where a very high level of marbling is critical.
Topigs Norsvin boars. Catalog of lines and selection objectives
Sánchez-Osorio describes the characteristics of the different terminal boar lines developed by Topigs Norsvin for each type of market, prioritizing lean yield or meat quality.
EU: Listeria monocytogenes food safety criteria modified
On November 21, 2024, the European Commission published Regulation (EU) 2024/2895, amending Regulation (EC) No. 2073/2005 as regards the food safety criteria for Listeria monocytogenes.
Impact of capsaicin supplementation on growth, blood profiles, and carcass quality in finishing pigs
Capsaicin supplementation in finishing diets may improve performance and meat quality.
Different fat sources and vitamin E levels on optimizing growth performance, lean growth, organ size, carcass characteristics, primal cuts, and pork quality in heavyweight - finishing pigs
Vitamin E supplementation and its interaction with fat sources may affect yield and quality in heavy slaughtered pigs.
Effects of dietary supplementation with Aurantiochytrium limacinum on tissue fatty acid profile in finishing pigs
Dietary Aurantiochytrium limacinum supplementation at the end of the finishing period may improve the fatty acid composition of pork.
Impact of various supplemental methionine sources in finishing pig diets on growth performance, carcass traits, cutting yields, and meat quality
Carcass yield and meat quality may not be affected by methionine source supplemented in finishing pig diets.
Impact of dietary neutral detergent fiber supplementation on carcass characteristics, amino acid profiles, and meat quality of finishing pigs by multi-omics analysis
Dietary neutral detergent fiber may regulate gut microbiota affecting lipid and amino acid metabolism with direct impact on carcass and meat quality in finishing pigs.
Quality of hams from entire males
The consequences of suspending castration on the rate of destructured hams are poorly understood. An IFIP study shows the frequency of this defect is around 19%.
Impact of porcine enzootic pneumonia and pleuropneumonia on carcass weight and lean meat content
One percentage of affected lung volume was associated with a 0.24% reduction in lean meat content.
Spanish Ministry of Agriculture signs agreement with organizations to promote meat
The Ministry of Agriculture signs an agreement with the interprofessional organizations Interovic, Interporc, and Provacuno to promote the excellence and diversity of the Spanish meat sector in the international market.
Effects of dietary inclusion of fermented sorghum distiller’s dried grains with soluble on carcass traits and meat quality in growing-finishing pigs
Fermented sorghum distiller’s dried grains with soluble in growing-finishing pigs diets may improve carcass traits and meat quality.
Effects of the addition of glycerin, vitamin C and niacinamide to the diet of growing and finishing crossbred pigs on carcass characteristics and meat quality
Dietary glycerin, vitamin C, and niacinamide supplementation in growing-finishing pigs may enhance the color, flavor, and nutritional value of pork.
