L-carnitine supplementation to suckling piglets affects carcass and meat quality at market age
L-carnitine supplementation does not directly increase the number of muscular fibres in weanling piglets with low body weight.
Page 15 of articles about meat-quality
Chile launches the Information and Food Alerts net
It is a quick information exchange system between public services in relation to food harmlessness events.
CLA in finishing pigs: on fat deposition and fatty acid composition
Inclusion of dietary CLA oil may promote an increase of SFA and a reduction of MUFA and PUFA in finishing pigs.
Increase of dietary energy level during the finishing period in pigs
An increase in dietary NE concentration could increase the final percentage of acceptable carcasses for high quality dry-cured ham production.
Brazil: the Technical Commission for the Integrated Production of Pig Meat has been established
With the new regulations, the companies and the farmers will have the chance to be entitled to use the internationally recognised "Brazil Certified" seal.
United States: infections from some foodborne germs increased
Infections from Campylobacter has risen up to 14 percent in 2012 compared to 2006-2008.
European Union: rise in human infections from Campylobacter and E. coli
Campylobacteriosis remains the most reported zoonotic disease in humans, with a continuous increase in reported cases over the last five years.
Influence of rearing system, diet and gender on performance, carcass traits and meat quality of white pigs
Feeding growing pigs with corn grain silage may reduce lean and ham percentage.
Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine
Microbiological and chemical hazards associated with mechanically separated meat derived from poultry and swine are similar to those related to non-mechanically separated meat (fresh meat, minced meat or meat preparations).
Plant antioxidant in n-3 polyunsaturated fatty acid–enriched diet on fatty acid composition and sensorial attributes of dry-cured ham
The addition of natural antioxidants in pig’s diet rich in n-3 PUFA avoids the oxidative deterioration in dry-cured ham with no effects on fatty acid composition nor the sensorial attributes.
Horse meat scandal: MEPs want tougher controls and sanctions to ensure food safety
MEPs agreed on the need for credible penalties and better enforcement.
China may require further tests of U.S. pork
China intends to require U.S. exporters to show that a third party has independently confirmed that no ractopamine residue is present in meat, according to USMEF.
European Union: Member States discuss mislabelling of meat products
The Commissioner recommends to introduce an EU-wide three month programme of control measures including random DNA testing of processed beef products in Member States.
Russia imposed temporary restrictions on importation of US pork and beef
Rosselkhoznadzor considered it necessary to impose temporary restrictions on importation of pork and beef from the USA to Russia. The restrictions will be imposed from February 11, current year.
Russia: requirements to further deliveries of raw intestines and finished meat products from the EU
The deliveries of raw intestines and finished meat products from the EU countries to Russia are possible only if every consignment is accompanied by a written guarantee.
Lactobacillus plantarum ZJ316 on pig performance and pork quality
Lactobacillus plantarum ZJ31 supplementation improves growth parameters, pork quality and promotes intestinal villus height in growing pigs.
