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Content is categorized by tags, use them to find the information you are looking for.

Page 2 of articles about meat quality

ManagementArticle

How to reduce boar taint in pig carcasses

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.

NutritionAbstract

Dietary supplementation of green tea (Camellia sinensis) by-products and its impact on finisher pigs

Green tea by-products supplementation may improve meat quality.

NutritionAbstract

Inulin source and a probiotic in pig diets and the effects on carcass traits, meat quality, and fatty acid composition in finishing pigs

Prebiotic supplementation based on inulin or dried Jerusalem artichoke in finishing diets could improve the meat quality.

Markets-EconomicsNews

Pork quality has improved in the U.S. retail study shows

The National Retail Benchmarking study aims to improve the position of pork in the market by focusing on the quality and consistency of pork, as well as various meat case metrics.

Markets-EconomicsNews

EU: Better protection of quality agricultural products

The European Parliament adopted its position for talks on new rules on EU geographical indications for agricultural products.

NutritionAbstract

Supplementing with fermented mixed feed: effect on performance and meat quality in finishing pigs

Fermented mixed feed in finishing pigs improves performance, carcass, and meat quality.

NutritionAbstract

Long-term dietary supplementation with betaine in growing-finishing pigs, effects on pork

Betaine supplementation may improve pork quality in growing-finishing pigs.

NutritionAbstract

The impact of dietary 25(OH)D₃ supplementation on sows and their progeny

Vitamin D supplementation may improve performance and efficiency in sows, weaning, and finishing pigs.

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ManagementAbstract

Short- and long-term effects of birth weight and neonatal care in pigs

Neonatal care treatment may be useful to reduce mortality in low birth weight piglets and could affect carcass fatness and meat quality.

Markets-EconomicsNews

EU approves new specifications for Prosciutto di Parma PDO

Substantial changes to the production of Prosciutto di Parma Protected Designation of Origin.

Facilities-Equipment News

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.

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NutritionAbstract

Reducing dietary protein at high temperatures and its impact on growth and carcass quality of finishing pigs

A reduction of dietary crude protein in finishing pigs during summer conditions does not affect performance and carcass quality.

NutritionAbstract

Dietary inulin supplementation: Effect on carcass performance characteristics and meat quality in growing-finishing pigs

Inulin supplementation has a beneficial effect on growth performance and carcass traits in growing-finishing pigs.

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NutritionAbstract

Effects of dietary protein levels on production performance, meat quality and flavor of fattening pigs

Reducing dietary crude protein in a balanced diet with synthetic amino acids in finishing pigs can improve nitrogen utilization, meat quality and flavor.

Facilities-Equipment Press releases

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.

NutritionAbstract

The impact of citrus extract addition on growth performance, carcass characteristics and meat quality of pigs

Citrus extract supplementation in growing-finishing pigs may improve meat quality and nutritional value of pork products.

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