Page 3 of articles about meat quality

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.

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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.

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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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HealthNews

EU amends Trichinae control regulation

The new regulations modify some aspects of parasite control in relation to cutting and alternative analytical methods.

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Markets-EconomicsNews

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.

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NutritionAbstract

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.

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Facilities-Equipment Abstract

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.

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