Page 12 of articles about meat-quality

The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile

The aim of this study was to evaluate the effect of including different percentages of Duroc breed in maternal line and gender on meat quality and intramuscular and subcutaneous fatty acid composition.

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NutritionAbstract

Dietary Ferulic Acid and Vitamin E can improve meat quality

The antioxidant capacity of Ferulic Acid and Vitamin E supplemented to pig diets can improve meat quality.

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Genetics-ReproductionAbstract

Effect of sex of the pig on the sensory characteristics of the Biceps femoris and Semimembranosus muscles in dry‐cured hams

Organoleptic ham criteria for immunocastrated males hams were equivalent to those found for surgically castrated males and gilts hams, demonstrating the efficacy of vaccination in these study conditions.

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NutritionAbstract

Inclusion of carob pulp in fattening pig diets

The use of carob pulp in fattening pig diets could be an economical feeding strategy in Mediterranean areas and improves the nutritional value of pork meat.

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PorkNews

United States: how to sample for Salmonella at establishments that produce raw pork

USDA has issued a notice that instructs inspection program personnel (IPP) at establishments that produce raw pork products how to sample for Salmonella.

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PorkNews

United States: USDA expands beef and pork trade with Mexico and Peru

Agriculture Secretary Tom Vilsack announced that the U.S. Department of Agriculture (USDA) has recently reached agreements allowing U.S. beef and pork producers greater access to consumers in Mexico and Peru.

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NutritionAbstract

Effect of an organic selenium supplementation on growth performance and meat quality in pigs

Vitamin E had highly reduced lipid peroxidation level in the ω3 supplemented groups compared to mineral selenium supplementation alone.

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NutritionAbstract

Olive cake by-product improves growth performance and carcass traits in growing finishing pigs

Low inclusion levels of olive cake by-product at growing-finishing diets may improves growth performance and provide healthy fatty acid profile in fat tissues.

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ManagementAbstract

Fatty acid proﬁle, oxidative stability of pork lipids and meat quality indicators are not affected by birth weight

Therefore, our results suggest that low birth weight has minimal impact on meat quality.

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PorkNews

Factors affecting the decision to buy meat

The meat buying decision process goes beyond product quality. The industry needs to know the factors influencing the decision in order to create strategies that foster positive attitudes from consumers.

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PorkArticle

Intramuscular fat and quality of fresh pork meat

Dr. Enric Esteve’s presentation on the Sponsor Day seminar on animal feeding. Dr Esteve is the director of the Monogastrics Nutrition subprogram at IRTA. The conference was held in IRTA Mas de Bover in Constantí (Tarragona, Spain) on 16th May 2014.

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PorkNews

Brazil: the 'Suíno Light' opens up to new markets and producers

The EMBRAPA has just launched in the market the female genetic line MO25C, betting on a low-fat pork, and thus offering an added value for the producers.

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NutritionAbstract