Amylose/amylopectin ratio affects carcass traits and meat quality in finishing pigs
A high dietary amylose/amylopectin ratio improves growth performance, carcass traits, and meat quality in finishing pigs.
Page 10 of articles about meat quality
The effect of feeding a diet formulated for developing gilts on lameness indicators and carcass traits
A proper feed restriction during rearing period may be a successful strategy to reduce lameness in gilts.
Retail Meat Benchmarking
Pork Quality - Retail Meat Benchmarking, by Dr. David Newman, North Dakota State University (2015 World Pork Expo, June 3 - 5, 2015, Des Moines, IA, USA)
Antimicrobial resistance on the rise in the European Union
Bacteria in humans, food and animals continue to show resistance to the most widely used antimicrobials, says the latest report on antimicrobial resistance in zoonotic bacteria in Europe.
EFSA recommends refining the safety assessment of substances used in food contact materials
EFSA’s experts recommend refining the safety assessment of substances used in food contact materials, including the introduction of a more comprehensive approach to estimate consumer exposure.
USA: FSIS revises substances used in meat, poultry and egg production
FSIS revised entries of five antimicrobial systems and also added a proprietary blend of vinegar, spice extractives and natural flavor to be used as an antimicrobial for raw meat and poultry products.
Does marbling degree in pork influence consumer acceptability?
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.
Correlations among various blood parameters at exsanguination and their relationships to pork quality traits
The objectives of this study were to investigate the correlations between various blood parameters compared with cortisol and lactate levels.
EFSA: maintenance of the cold chain during storage and transport of meat
Following the adoption by EFSA's BIOHAZ Panel of the Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat, the EC requested clarification.
Computed tomography as a tool in animal production
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.
Comparison of meat quality parameters in surgical castrated versus vaccinated against gonadotrophin-releasing factor male and female Iberian pigs reared in free-ranging conditions
Vaccination in females did not alter carcass and meat quality, and specific interests should consider reproductive behavior in free-range conditions.
WHO put into context the report on the relationship of the consumption of processed meat with cancer
The latest IARC review does not ask people to stop eating processed meats but indicates that reducing consumption of these products can reduce the risk of colorectal cancer.
Effects of sex and dietary lysine on performances and serum and meat traits in finisher pigs
Dietary Lys restriction during finisher period in pigs impaired growth performances and was not successful to increase the carcass fat deposition, although it could have positive effects on the intramuscular fat proportion of pork.
The influences of weaning age and weight on carcass traits
Carcass quality it is age and weight dependent at weaning.
United Kingdom: New call for food labels to meet growing consumer demand for local produce
The Government is calling on food producers and shops to give more information on labels about where in Britain their food comes from, as new research shows that almost 80 per cent of people see buying local food as a top priority.
Italy: increase in organic production
Pig production has shown the highest increase in the livestock sector with a rise by 15.2%, followed by the fowl sector (+13.9%).