The role of carcass processing (hot vs. cold boning) on pork belly morphological and mechanical characteristics
The carcass processing method and refrigerated storage time influence the belly quality.
articles about quality-and-processing
Dominican Republic: New biosecure farms awarded certificates under the National Swine Biosecurity Plan
The joint effort between FAO, USDA APHIS, the Ministry of Agriculture, and the General Directorate of Livestock of the Dominican Republic aims to modernize the swine industry and strengthen its value chain.
WOAH recognizes Argentina's foot-and-mouth disease free status
The World Organization for Animal Health delivered the official certificate in Paris.
Singapore opens its market to Paraguayan meats
This achievement represents a significant step forward for Paraguay's foreign trade and consolidates its position as a reliable supplier in the international food sector.
Argentina's swine industry presented its strategic plan 2025-2032
The Argentine Swine Federation outlined a federal, productive, and sanitary agenda to boost the sector with ambitious goals, concrete actions, and strong public-private articulation.
Colombia moves to expand agri-food exports to China
The National Institute for Drug and Food Surveillance (Invima) has identified food products with export potential to strengthen trade relations between Colombia and China.
Alliance to transform agri-food trade in Mexico
The Ministry of Agriculture and Rural Development and the National Confederation of Grocery Center Merchants' Associations (Conacca) announced a strategic alliance aimed at transforming Mexico's agri-food trade model and strengthening national food sovereignty.
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.
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.
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.
Spain: Video surveillance in slaughterhouses now required by law
Slaughterhouses must have a video surveillance system that will allow for additional animal welfare checks.
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.
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.
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.
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.
