Effect of oat by-product antioxidants and vitamin E on the oxidative stability of pork
Oat by-products are a potential antioxidant for pig diets enhancing the oxidative stability of pork.
Page 177 of articles about meat
Health and immune traits of Basque and Large White pigs housed in a conventional or enriched environment
Selection for high meat production level might be associated with an increased susceptibility of animals to environmental stressors.
35.9 million euros EU support for the promotion of agricultural products
The European Commission has approved 20 programmes to promote agricultural products in the European Union and in third countries.
USA: expanded testing for illegal drug residues in meat
Later this summer, the Department will launch a new approach to its testing to protect the public from exposure to harmful levels of chemical residues in meat, poultry, and egg products.
EU-Korea trade agreement: one year on
Exports of some specific products have grown faster than the average, for example, exports of pork are up by almost 120%, which translates into new trade of almost € 200 million.
Effects of dietary L-carnitine and DDGS on growth, carcass characteristics, and loin and fat quality of growing-finishing pigs
A dietary supplementation of 50 ppm of L-carnitine improved some productive traits in finishing pigs.
Canada pleased with WTO Appellate Decision on United States COOL
WTO confirmed that the United States Country-of-Origin Labelling (COOL) measure discriminates against Canadian livestock and is inconsistent with the WTO trade obligations of the United States.
Canadian hog production and pork exports contribute $9.28 billion to the economy
The study found that the economic development associated with hog production and exporting pork contributes $9.28 billion to the Canadian economy.
EU organic logo fully up and running from 1 July 2012
As from 1 July 2012, the EU organic logo will be obligatory on all pre-packaged organic food products produced in EU Member States which meet the necessary standards.
Salmonella in pig meat: from the abattoir to the consumer
EFSA estimates that, across the EU, up to 27% of human Salmonellosis cases may be attributed to pig meat.
Nutritional intervention during gestation alters growth and body composition of pig offspring
Increasing feeding allowance to gestating sows does not provide major benefits to the offspring.
European Union continues the increase in pork exports
Exports of pork from January-April increased by 6.6%.
Russia: falls in beef and pork imports
Imports of pork were down four per cent for January to March compared with the same period of 2011.
Butchering a Pig (Part 4)
Adam Sappington of The Country Cat in Portland, Oregon, shows how he butchers a pig at a class with Michael Ruhlman and Camas Davis at IACP.
United Kingdom: new salmonella control plan
The current meat juice testing for salmonella antibodies will be suspended on 1 July 2012.
Belgium: Official opening of the Chinese market to Belgian pork
The Chinese authorities approved five Belgian companies to export pork to China.
