articles about meat in Abstracts

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

Cereal replacement by Illipe nut (Shorea stenoptera) in growing-finishing diets may improve carcass and meat 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.

Capsaicin supplementation in finishing diets may improve performance and meat quality.

Vitamin E supplementation and its interaction with fat sources may affect yield and quality in heavy slaughtered pigs.

Supplementation with a phytobiotic-prebiotic feed additive may modulate intestinal microbiota, and positively affect growth performance, and carcass quality in grow-finish pigs.

Findings suggest physical capacity is not the only factor influencing processing rates and highlight existing vulnerabilities to labor shortages.

Dietary Aurantiochytrium limacinum supplementation at the end of the finishing period may improve the fatty acid composition of pork.

Carcass yield and meat quality may not be affected by methionine source supplemented in finishing pig diets.

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.

Dietary supplementation of arazyme and carbohydrolases effectively controls noxious gas emissions and improves health 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.

Dietary glycerin, vitamin C, and niacinamide supplementation in growing-finishing pigs may enhance the color, flavor, and nutritional value of pork.

Low-protein diets supplemented with sodium dichloroacetate and glucose may improve muscle protein deposition in growing-finishing pigs.

Dietary 25-hydroxycholecalciferol supplementation may improve carcass and bone quality in growing-finishing pigs.

Nucleotides supplementation in finishing pigs may improve lipid metabolism driving and enhance of meat quality.