EU political agreement on geographical indications
The political agreement on geographical indications strengthens the protection of quality food and improves producer rewards and the EU's food leadership.
Page 4 of articles about meat-quality
How to reduce boar taint in pig carcasses
In France, the ban on castration of pigs without pain relief, i.e. without anesthesia, has been in force since January 1, 2022, and this has led to the production of entire male pigs. The main difficulty with this type of production lies in the risk of unpleasant odors being present in the meat from these animals.
Dietary supplementation of green tea (Camellia sinensis) by-products and its impact on finisher pigs
Green tea by-products supplementation may improve meat quality.
Inulin source and a probiotic in pig diets and the effects on carcass traits, meat quality, and fatty acid composition in finishing pigs
Prebiotic supplementation based on inulin or dried Jerusalem artichoke in finishing diets could improve the meat quality.
Pork quality has improved in the U.S. retail study shows
The National Retail Benchmarking study aims to improve the position of pork in the market by focusing on the quality and consistency of pork, as well as various meat case metrics.
EU: Better protection of quality agricultural products
The European Parliament adopted its position for talks on new rules on EU geographical indications for agricultural products.
Supplementing with fermented mixed feed: effect on performance and meat quality in finishing pigs
Fermented mixed feed in finishing pigs improves performance, carcass, and meat quality.
Long-term dietary supplementation with betaine in growing-finishing pigs, effects on pork
Betaine supplementation may improve pork quality in growing-finishing pigs.
The impact of dietary 25(OH)D3 supplementation on sows and their progeny
Vitamin D supplementation may improve performance and efficiency in sows, weaning, and finishing pigs.
Short- and long-term effects of birth weight and neonatal care in pigs
Neonatal care treatment may be useful to reduce mortality in low birth weight piglets and could affect carcass fatness and meat quality.
EU approves new specifications for Prosciutto di Parma PDO
Substantial changes to the production of Prosciutto di Parma Protected Designation of Origin.
USDA announces $43M investment in meat processing research, expansion and innovation
The program promotes novel approaches to meat and poultry processing by implementing pioneering production system technology.
Reducing dietary protein at high temperatures and its impact on growth and carcass quality of finishing pigs
A reduction of dietary crude protein in finishing pigs during summer conditions does not affect performance and carcass quality.
Dietary inulin supplementation: Effect on carcass performance characteristics and meat quality in growing-finishing pigs
Inulin supplementation has a beneficial effect on growth performance and carcass traits in growing-finishing pigs.
Effects of dietary protein levels on production performance, meat quality and flavor of fattening pigs
Reducing dietary crude protein in a balanced diet with synthetic amino acids in finishing pigs can improve nitrogen utilization, meat quality and flavor.
Government of Canada invests over $2.4 million in technology for meat processing
P&P Optica Inc. to receive funds to help build and present its innovative, Canadian-made food inspection technology for meat processors.
