Different levels of organic zinc supplementation and its effects on performance and pork quality
Carcass, meat quality, and oxidative stability are dependent on dietary Zn level in growing-finishing pigs.
Page 3 of articles about meat quality
Sensing technology: Applications to the analysis of Iberian ham aroma
The choice of a feature extraction strategy is a trade-off between the amount of chemical information that is preserved, and the computational effort required to generate the data models.
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.
PIC publishes comprehensive guide to maximizing pork carcass value
Online manual contains practical information for pork processors and producers.
EU: Changes in official controls on products of animal origin
The regulations clarify some aspects of the practical arrangements for post-mortem inspection.
Boar taint: Current situation and detection on the slaughter line
A review of the strategies used to reduce boar taint by country and the detection systems available in slaughterhouses.
Effects of dietary starch supplementation during the grower phase on carcass characteristics and meat quality
The addition of dietary starch in finishing pigs affects carcass and meat quality.
Dietary daidzein supplementation: Effects on growth performance, carcass characteristics, and meat quality in grow-finish pigs
Daidzein supplementation improves growth performance and meat quality in growing-finishing pigs.
Dietary strategies to slow late finishing pig growth: implications on carcass composition and pork quality
Different approaches to slow finishing pig growth and improve carcass characteristics.
EFSA - Veterinary drug residues: compliance still high
Overall, there were 1,191 or 0.32% of non-compliant samples out of the 368,594 targeted samples in 2019.
Iberian pigs: Effect of free-range and low-protein concentrated diets on meat quality
Low-protein concentrated diets simulate free-range conditions in Iberian pigs and promote meat quality.
Novel additive, coated cysteamine, can improve carcass characteristics and pork quality
Coated cysteamine improves carcass characteristics, meat quality and affects lipid metabolism in finishing pigs.
Milk thistle seed supplementation in finishing pig diets
Milk thistle seed supplementation (3-6%) in finishing pigs can improve meat quality and oxidative stability.
Rapeseed meal and faba beans replacing soybean meal: Effect on pork quality
Rapeseed meal and faba beans can be a suitable alternative to soybean meal in terms of meat quality.
EU: New regulations in Trichinella control
The new regulation modifies sampling, the reference method for detection, and import conditions with respect to Trichinella control.