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.
Page 2 of articles about Quality and processing
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.
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.
Government of Canada invests over $2.4 million in technology for meat processing
P&P Optica Inc. to receive funds to help build and present its innovative, Canadian-made food inspection technology for meat processors.
Including high oleic soybean oil in growing-finishing pig diet, response of growth performance and carcass characteristics
The addition of high oleic soybean oil to growing-finishing pigs' diet improves growth performance and backfat thickness.
The pig castration situation in the European Union
Castration remains prevalent in European countries, although the systems used differ from country to country.
PIC publishes comprehensive guide to maximizing pork carcass value
Online manual contains practical information for pork processors and producers.
EU: Changes in official controls on products of animal origin
The regulations clarify some aspects of the practical arrangements for post-mortem inspection.
Novel additive, coated cysteamine, can improve carcass characteristics and pork quality
Coated cysteamine improves carcass characteristics, meat quality and affects lipid metabolism in finishing pigs.
Canada: Governments Improve Food Safety in Ontario’s Licensed Meat Plants
Investment will protect and enhance animal welfare, biosecurity and food supply chain.