Increase in the pork imports in Argentina
Despite the important growth of the national production, the pork exports in the first semester of 2017 have risen 79,4% versus the same period in 2016.
Page 4 of articles about ham
The WTO’s website grants access to the countries’ origin regulations
This international organization has provided its users with more information about these criteria in the face of the proliferation of regional trade agreements and the implementation of different sets of origin regulations in a growing number of countries.
Commission clears acquisition of both Zur Mühlen and Asset Groups by Clemens and Robert Tönnies
The European Commission has approved under the EU Merger Regulation the acquisition of joint control of both Zur Mühlen Group and the Asset Group by Clemens Tönnies and Robert Tönnies, all based in Germany.
Situation of the Italian cured ham and sausages market
2015 was a year with a moderate recovery in which the Italian cured hams and sausages sector revealed symptoms of recovery of the ground lost during the years of crisis.
Development of loop-mediated isothermal amplification assays for rapid detection of Toxoplasma gondii in pork
The LAMP assay established in this study provides a simple, specific, sensitive and rapid method of T. gondii genomic DNA detection, hence is expected to plays an important role in the monitoring of T. gondii contamination in various food products.
Effects of feeding dry pasta by-products to Italian heavy pigs on performance, carcass and ham
Food by-products rich in starch and low in fat may be useful to modulate fatty acid profile in heavy pigs slaughtered up to 150 kg.
Foodborne viruses: identifying research needs to tackle public health risks
They focused on norovirus, the hepatitis A virus and the hepatitis E virus, which are of great public health concern in the EU.
The effects of male and female immunocastration on meat quality of pigs intended for dry-cured ham
It can be concluded that immunocastration could be interesting in pigs intended for dry-cured ham elaboration because in males improved the feed conversion ratio with no penalization of carcass or meat quality.
France: the Council of State in favour of the labeling of origin for meat and milk
This eases the establishment of the compulsory labeling of origin for meat and milk as of January 1st 2017.
Progressive reductions in crude protein and indispensable amino acids on carcass quality and uniformity of heavy pigs
In terms of carcass quality, crude protein and essential amino acids could be reduced in finishing diets.
Good behaviour of the Spanish processed meat products exports
In 2015 Spain exported 53,506 tonnes of cured sausages: an important increase by 22%.
Effects of crude glycerine and gender on Iberian × Duroc cross pigs on carcass and meat quality
Crude glycerine fed in heavy pig diets does not affect carcass and meat quality.
Belgian pork exports
With a total of 858,975 tonnes of pork, the Belgian exports have reached a new record in 2015, with an increase by 6.1% with respect to 2014.
Alimentaria 2016
From April 25-28th, 2016, Alimentaria is celebrating four decades of growth with its most international, innovative and gastronomic edition ever.
Protein restriction during the growing period on carcass, meat and fat quality of heavy barrows and gilts
Crude protein restriction during the growing period may have a positive impact on meat characteristics for dry-cured products.