Page 2 of articles about meat quality
The impact of dietary 25(OH)D3 supplementation on sows and their progeny
Short- and long-term effects of birth weight and neonatal care in pigs
EU approves new specifications for Prosciutto di Parma PDO
Substantial changes to the production of Prosciutto di Parma Protected Designation of Origin.
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.
Reducing dietary protein at high temperatures and its impact on growth and carcass quality of finishing pigs
Dietary inulin supplementation: Effect on carcass performance characteristics and meat quality in growing-finishing pigs
Effects of dietary protein levels on production performance, meat quality and flavor of fattening pigs
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.
The impact of citrus extract addition on growth performance, carcass characteristics and meat quality of pigs
EU amends Trichinae control regulation
The new regulations modify some aspects of parasite control in relation to cutting and alternative analytical methods.
France bans the sale of vegetable products under meat names
As of October 1, it will no longer be possible to sell vegetable products under the denomination of meat products.
Different levels of organic zinc supplementation and its effects on performance and pork quality
Sensing technology: Applications to the analysis of Iberian ham aroma
The pig castration situation in the European Union
Castration remains prevalent in European countries, although the systems used differ from country to country.
France: Bonus proposed for castrated pigs
On January 1, 2022, the decree prohibiting the castration of piglets without anesthesia will come into force.