Chile sets up the National Food Harmlessness and Quality Agency
“It is necessary to set up a national food harmlessness and quality system and agency that leads the national system so it really gives answers to the needs of the market.”
Page 11 of articles about meat-quality
c.A2456C-substitution in Pck1 modifies fat distribution in pigs
The A allele is clearly associated to larger (up to 20.4%) intramuscular fat content and also to 9.9% lower backfat thickness.
FSIS proposes the elimination of Trichinae control regulations
If this supplemental proposed rule is finalized, establishments will have the flexibility provided by the HACCP regulations to develop appropriate science-based controls for Trichinella and other parasitic hazards in pork.
Amylose/amylopectin ratio affects carcass traits and meat quality in finishing pigs
A high dietary amylose/amylopectin ratio improves growth performance, carcass traits, and meat quality in finishing pigs.
The effect of feeding a diet formulated for developing gilts on lameness indicators and carcass traits
A proper feed restriction during rearing period may be a successful strategy to reduce lameness in gilts.
Retail Meat Benchmarking
Pork Quality - Retail Meat Benchmarking, by Dr. David Newman, North Dakota State University (2015 World Pork Expo, June 3 - 5, 2015, Des Moines, IA, USA)
Antimicrobial resistance on the rise in the European Union
Bacteria in humans, food and animals continue to show resistance to the most widely used antimicrobials, says the latest report on antimicrobial resistance in zoonotic bacteria in Europe.
EFSA recommends refining the safety assessment of substances used in food contact materials
EFSA’s experts recommend refining the safety assessment of substances used in food contact materials, including the introduction of a more comprehensive approach to estimate consumer exposure.
USA: FSIS revises substances used in meat, poultry and egg production
FSIS revised entries of five antimicrobial systems and also added a proprietary blend of vinegar, spice extractives and natural flavor to be used as an antimicrobial for raw meat and poultry products.
Does marbling degree in pork influence consumer acceptability?
Purchasing decisions are complex because, even though some consumers prefer meat with no fat in sight, they prefer the meat with the highest marbling degree when they taste it.
Correlations among various blood parameters at exsanguination and their relationships to pork quality traits
The objectives of this study were to investigate the correlations between various blood parameters compared with cortisol and lactate levels.
EFSA: maintenance of the cold chain during storage and transport of meat
Following the adoption by EFSA's BIOHAZ Panel of the Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat, the EC requested clarification.
Computed tomography as a tool in animal production
This tool allows us to model the growth of animal body tissues in vivo and to study the effect of different factors (genetics, gender, nutrition) on this growth.
Comparison of meat quality parameters in surgical castrated versus vaccinated against gonadotrophin-releasing factor male and female Iberian pigs reared in free-ranging conditions
Vaccination in females did not alter carcass and meat quality, and specific interests should consider reproductive behavior in free-range conditions.
WHO put into context the report on the relationship of the consumption of processed meat with cancer
The latest IARC review does not ask people to stop eating processed meats but indicates that reducing consumption of these products can reduce the risk of colorectal cancer.
Effects of sex and dietary lysine on performances and serum and meat traits in finisher pigs
Dietary Lys restriction during finisher period in pigs impaired growth performances and was not successful to increase the carcass fat deposition, although it could have positive effects on the intramuscular fat proportion of pork.
