articles about meat quality in Articles

Sánchez-Osorio describes the characteristics of the different terminal boar lines developed by Topigs Norsvin for each type of market, prioritizing lean yield or meat quality.

The consequences of suspending castration on the rate of destructured hams are poorly understood. An IFIP study shows the frequency of this defect is around 19%.

One percentage of affected lung volume was associated with a 0.24% reduction in lean meat content.

In France, the ban on castration of pigs without pain relief, i.e. without anesthesia, has been in force since January 1, 2022, and this has led to the production of entire male pigs. The main difficulty with this type of production lies in the risk of unpleasant odors being present in the meat from these animals.

Castration remains prevalent in European countries, although the systems used differ from country to country.

A review of the strategies used to reduce boar taint by country and the detection systems available in slaughterhouses.

First ASF, now Coronavirus, back-to-back black swan events have rocked the global economy and troubled the global meat industry. How to face the next one?

The history and current status of Alentejano pig breed, a Portuguese autochthonous swine breed.

Feeding corn DDGS diets to growing-finishing pigs can substantially reduce feed cost while maintaining growth performance, but it reduces carcass pork fat firmness. How to solve it?

This is one of the parameters that must be established between producers and the meat industry as it affects food safety, animal welfare and meat quality.

Purchasing decisions are complex because, even though some consumers prefer meat with no fat in sight, they prefer the meat with the highest marbling degree when they taste it.

This tool allows us to model the growth of animal body tissues in vivo and to study the effect of different factors (genetics, gender, nutrition) on this growth.

The success of the genetic improvement programs of the pigs in favour of a better growth and feeding efficiency and against the backfat thickness of the carcass has entailed a clear worsening of the organoleptic properties of the meat.