Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts
The use of lecithin in swine diets improve pork tenderness and of dressing percentage.
Page 14 of articles about meat quality
Spain: adopted the quality standard for iberian meat, ham and loin
The quality standard improves the information given to the consumer through the labelling and the presentation.
EU to review the functioning of the food production chain
Recent food fraud cases, including the sale of horse meat as beef, should prompt the EU to review the functioning of the food production chain.
Canadian pork quality standards released
The official Canadian Pork Quality Standards (CPQS) for meat colour, fat colour and marbling (intramuscular fat) have now been released.
Plants extract effects on carcass characteristics meat quality and oxidative stability in pork
The extracts from Lippia spp. could be an effective antioxidant in pork meat.
USA: New certification for beta agonist-free meat
The Never Fed Beta Agonists Program provides confirmation to customers that require verification of a marketing claim that beef and pork meat is derived from animals that were never fed beta agonists and is free of beta agonist residues.
Paraguay: preparation of a Pig Production National Plan is expected
The Vice-Minister of Stockbreeding, Dr. Luis Antonio Goiburú Vera, declared than a Pig Production National Plan must be prepared in Paraguay.
Microbial quality of fresh pork loin during storage affected by oregano oil and cranberry pulp diet supplementation in pigs
Oregano oil and ground cranberry pulp has a limited effect on the microbiological profile in pork.
European Union: Parliament authorises reform of public health checks on pork
Proposals to allow official abattoir vets to declare pork fit for human consumption after a simple visual check will go ahead after MEPs rejected a veto motion tabled by the Food Safety Committee.
European Union: MEPs may veto "visual only" meat checks in abattoirs
Proposals to allow veterinarians to declare that meat is fit for human consumption in abattoirs after a simple visual check could be vetoed in a vote on Wednesday.
Effect of surgical castration, immunocastration and chicory-diet on the meat quality and palatability of boars
The us of chicory root by product in finishing diets may reduce skatole concentrations, without any negative impact on meet palatability.
L-carnitine supplementation to suckling piglets affects carcass and meat quality at market age
L-carnitine supplementation does not directly increase the number of muscular fibres in weanling piglets with low body weight.
Chile launches the Information and Food Alerts net
It is a quick information exchange system between public services in relation to food harmlessness events.
CLA in finishing pigs: on fat deposition and fatty acid composition
Inclusion of dietary CLA oil may promote an increase of SFA and a reduction of MUFA and PUFA in finishing pigs.
Increase of dietary energy level during the finishing period in pigs
An increase in dietary NE concentration could increase the final percentage of acceptable carcasses for high quality dry-cured ham production.