Effect of unsaturated to saturated fatty acids ratio on the growth performance, carcass and meat quality
Unsaturated to saturated fatty acids ratio affects carcass and meat quality.
Page 9 of articles about meat-quality
Progressive reductions in crude protein and indispensable amino acids on carcass quality and uniformity of heavy pigs
In terms of carcass quality, crude protein and essential amino acids could be reduced in finishing diets.
Effects of crude glycerine and gender on Iberian × Duroc cross pigs on carcass and meat quality
Crude glycerine fed in heavy pig diets does not affect carcass and meat quality.
EFSA advises on meat spoilage during storage and transport
EFSA assessed the impact of time and temperature on the growth of spoilage bacteria in fresh beef, pork, lamb and poultry.
2016 Animal Agriculture Alliance Summit: “Securing Animal Agriculture's Future: Action, Please!”
Facing food myths in the social media age.
Brazil allocates funds for strengthening the animal and plant health
This initiative's goal is to support the restructuring and implementation of the Unified Alert System for the Agricultural and Livestock Health.
Feed efficiency and carcass composition of crossberds from two Pietrain sire lines differ when varying in energy concentration
Crossbreed and energy level affects growth performance and carcass quality.
Alimentaria 2016
From April 25-28th, 2016, Alimentaria is celebrating four decades of growth with its most international, innovative and gastronomic edition ever.
Protein restriction during the growing period on carcass, meat and fat quality of heavy barrows and gilts
Crude protein restriction during the growing period may have a positive impact on meat characteristics for dry-cured products.
Prevalence of boar taint in commercial pigs from Spanish farms
Given these results, a future online method to classify carcasses according to boar taint is strongly recommended.
Chile sets up the National Food Harmlessness and Quality Agency
“It is necessary to set up a national food harmlessness and quality system and agency that leads the national system so it really gives answers to the needs of the market.”
c.A2456C-substitution in Pck1 modifies fat distribution in pigs
The A allele is clearly associated to larger (up to 20.4%) intramuscular fat content and also to 9.9% lower backfat thickness.
FSIS proposes the elimination of Trichinae control regulations
If this supplemental proposed rule is finalized, establishments will have the flexibility provided by the HACCP regulations to develop appropriate science-based controls for Trichinella and other parasitic hazards in pork.
Amylose/amylopectin ratio affects carcass traits and meat quality in finishing pigs
A high dietary amylose/amylopectin ratio improves growth performance, carcass traits, and meat quality in finishing pigs.
The effect of feeding a diet formulated for developing gilts on lameness indicators and carcass traits
A proper feed restriction during rearing period may be a successful strategy to reduce lameness in gilts.
Retail Meat Benchmarking
Pork Quality - Retail Meat Benchmarking, by Dr. David Newman, North Dakota State University (2015 World Pork Expo, June 3 - 5, 2015, Des Moines, IA, USA)
