Energy consumption and quality improvement of frozen pork using NaCl refrigerant with three amino acids in contact immersion freezing
This study provides a new refrigerant for contact immersion freezing in the meat industry.
articles about meat in Abstracts
Effects of stocking density and illuminance in lairage of fattening pigs in different temperatures
Stocking at too-high density at high temperatures and stocking of too-low density at low temperatures affect meat quality and animal welfare.
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.
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.
Inclusion of illipe nut in porker pig diets: enhancing growth performance, meat quality, and nutritional value
Cereal replacement by Illipe nut (Shorea stenoptera) in growing-finishing diets may improve carcass and meat quality traits.
Impact of the leptin receptor gene on pig performance and quality traits
With current low-protein diets, the T allele is expected to be cost-effective only in niche markets where a very high level of marbling is critical.
Impact of capsaicin supplementation on growth, blood profiles, and carcass quality in finishing pigs
Capsaicin supplementation in finishing diets may improve performance and meat quality.
Different fat sources and vitamin E levels on optimizing growth performance, lean growth, organ size, carcass characteristics, primal cuts, and pork quality in heavyweight - finishing pigs
Vitamin E supplementation and its interaction with fat sources may affect yield and quality in heavy slaughtered pigs.
The effect of a phytobiotic-prebiotic feed additive containing a combination of carob pulp, chicory, and fenugreek on growth performance, carcass traits, and fecal microbiota of fattening pigs
Supplementation with a phytobiotic-prebiotic feed additive may modulate intestinal microbiota, and positively affect growth performance, and carcass quality in grow-finish pigs.
Disasters, population trends, and their impact on the U.S. pork packing sector
Findings suggest physical capacity is not the only factor influencing processing rates and highlight existing vulnerabilities to labor shortages.
Effects of dietary supplementation with Aurantiochytrium limacinum on tissue fatty acid profile in finishing pigs
Dietary Aurantiochytrium limacinum supplementation at the end of the finishing period may improve the fatty acid composition of pork.
Impact of various supplemental methionine sources in finishing pig diets on growth performance, carcass traits, cutting yields, and meat quality
Carcass yield and meat quality may not be affected by methionine source supplemented in finishing pig diets.
Impact of dietary neutral detergent fiber supplementation on carcass characteristics, amino acid profiles, and meat quality of finishing pigs by multi-omics analysis
Dietary neutral detergent fiber may regulate gut microbiota affecting lipid and amino acid metabolism with direct impact on carcass and meat quality in finishing pigs.
Effects of arazyme in combination with dietary carbohydrolases on odor emission and gut microbiome in growing-finishing pigs
Dietary supplementation of arazyme and carbohydrolases effectively controls noxious gas emissions and improves health and meat quality in growing-finishing pigs.
Effects of dietary inclusion of fermented sorghum distiller’s dried grains with soluble on carcass traits and meat quality in growing-finishing pigs
Fermented sorghum distiller’s dried grains with soluble in growing-finishing pigs diets may improve carcass traits and meat quality.
Effects of the addition of glycerin, vitamin C and niacinamide to the diet of growing and finishing crossbred pigs on carcass characteristics and meat quality
Dietary glycerin, vitamin C, and niacinamide supplementation in growing-finishing pigs may enhance the color, flavor, and nutritional value of pork.
