Page 20 of articles about meat-quality

UE: EFSA completes first Opinion in meat inspection work

The European Food Safety Authority (EFSA) has completed the first stage of a major piece of work that will provide the scientific basis for the modernisation of meat inspection across the EU. The first set covers the inspection of swine.

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NutritionAbstract

Effect of compensatory growth on forms of glycogen, postmortem proteolysis and meat quality in pigs

Compensatory growth affects metabolism of the animals, although these changes have no impact on meat quality.

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PorkNews

USA: CVM announces the availability of the NARMS 2009 executive report

The report summarizes, in an integrated format, NARMS data on non-typhoidal Salmonella and Campylobacter isolates recovered in 2009 from food animals at federally inspected plants, retail meats, and humans. The report also includes susceptibility data on Escherichia coli isolates recovered from retail meats and chickens. Summary data from prior years are also included.

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PorkAbstract

Investigation of the prevalence of hepatitis E virus contamination through the pork food supply chain in England

Fourteen European laboratories are investigating fruit, vegetable, shellfish and pork food supply chains for specified viral contamination. The VLA role was to investigate HEV contamination in the pork food chain in England.

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NutritionAbstract

The effect of cereal type and enzyme supplementation on boar taint in entire male pigs

Barley is an efficient cereal to reduce indole in the adipose tissue in male pigs.

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PorkNews

China: Over 900 arrested in tainted pork crackdown

Authorities have arrested 989 people over the last six months as part of a national crackdown on the manufacture and sale of clenbuterol.

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NutritionAbstract

Dietary iodine value product: effects on growth performance and carcass fat quality of finishing pigs

Dietary C18:2n-6 concentration was a better predictor of carcass fat iodine value than diet iodine value product.

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NutritionAbstract

Enrichment with n-3 fatty acid feeding of pigs: changes in composition and properties of bacon and different sausages

Any mode of tuna oil supplementation was efficient in enriching n-3 fatty acid, but care should be taken in producing dry sausages due to their susceptibility to rancidity during storage time.

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PorkNews

Canada's economic action plan continues to support meat processing innovation

Agriculture Minister Gerry Ritz announced more than $8 million for three new projects that will help improve meat processing facilities and increase profitability for the entire livestock sector.