articles about quality-and-processing

Cooking loss estimation of semispinalis capitis muscle of pork butt using a deep neural network on hyperspectral data

Nondestructive prediction of the quality properties of pork butts can be achieved using hyperspectral images obtained from the semispinalis capitis muscle.

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Markets-EconomicsNews

U.S. approves faster line speeds for pork processing

These reforms will strengthen U.S. food production, reduce costs for producers, and support a more resilient supply chain.

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Facilities-Equipment Press releases

Cooperl and Völur join forces to revolutionize pork production with artificial intelligence

Cooperl will implement Völur’s artificial intelligence (AI) solution to optimize carcass sorting and cutting to meet inventory levels and maximize revenue.

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ManagementNews

Spain: Video surveillance in slaughterhouses now required by law

Slaughterhouses must have a video surveillance system that will allow for additional animal welfare checks.

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HealthNews

FSIS releases new guideline to control Salmonella

FSIS has updated its voluntary guideline for federally regulated swine slaughter and pork processing establishments to control Salmonella in market hogs from pre-harvest through slaughter.

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Markets-EconomicsNews

EU approves new specifications for Prosciutto di Parma PDO

Substantial changes to the production of Prosciutto di Parma Protected Designation of Origin.

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Facilities-Equipment News

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.

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Facilities-Equipment Press releases

Olymel continues to consolidate its activities and announces closure of Blainville and Laval plants

Olymel’s management is announcing the closure of two of its facilities for the further processing of pork: its Blainville and Laval plants.

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NutritionAbstract

Supplementation of oleuropein extract with betaine, magnesium, and vitamin E: Effects on pig performance and meat quality

Combined supplementation of antioxidant compounds can change the oxidative status of pigs and, meat lipid stability.

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Facilities-Equipment Press releases

Olymel announces the definitive closure of its St-Hyacinthe plant

This announcement follows a reorganizing of Olymel’s workforce in the fresh pork sector, as well as a reduction in the volume of products requiring packaging.

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