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articles about meat quality

Alliance to transform agri-food trade in Mexico

The Ministry of Agriculture and Rural Development and the National Confederation of Grocery Center Merchants' Associations (Conacca) announced a strategic alliance aimed at transforming Mexico's agri-food trade model and strengthening national food sovereignty.

Cooking loss estimation of semispinalis capitis muscle of pork butt using a deep neural network on hyperspectral data

Nondestructive prediction of the quality properties of pork butts can be achieved using hyperspectral images obtained from the semispinalis capitis muscle.

Genetics-ReproductionNews

Italy: New PDO carcass classification is active

New estimation equations for heavy pig carcass classification have been approved.

France: Mandatory display of meat origin in restaurants

The decree extends to pork, sheep meat, and poultry meat with the obligation to display the origin of beef having been in place since 2002.

The EU strengthens the investigation of foodborne disease outbreaks

The OJEU has just published the regulation on whole genome sequencing for the investigation of foodborne disease outbreaks.

Impact of the leptin receptor gene on pig performance and quality traits

With current low-protein diets, the T allele is expected to be cost-effective only in niche markets where a very high level of marbling is critical.

Figure 3. Selection objectives for TN Tempo.

Genetics-ReproductionArticle

Topigs Norsvin boars. Catalog of lines and selection objectives

Sánchez-Osorio describes the characteristics of the different terminal boar lines developed by Topigs Norsvin for each type of market, prioritizing lean yield or meat quality.

EU: Listeria monocytogenes food safety criteria modified

On November 21, 2024, the European Commission published Regulation (EU) 2024/2895, amending Regulation (EC) No. 2073/2005 as regards the food safety criteria for Listeria monocytogenes.

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NutritionAbstract

Impact of capsaicin supplementation on growth, blood profiles, and carcass quality in finishing pigs

Capsaicin supplementation in finishing diets may improve performance and meat quality.

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NutritionAbstract

Different fat sources and vitamin E levels on optimizing growth performance, lean growth, organ size, carcass characteristics, primal cuts, and pork quality in heavyweight - finishing pigs

Vitamin E supplementation and its interaction with fat sources may affect yield and quality in heavy slaughtered pigs.

NutritionAbstract

Effects of dietary supplementation with Aurantiochytrium limacinum on tissue fatty acid profile in finishing pigs

Dietary Aurantiochytrium limacinum supplementation at the end of the finishing period may improve the fatty acid composition of pork.

NutritionAbstract

Impact of various supplemental methionine sources in finishing pig diets on growth performance, carcass traits, cutting yields, and meat quality

Carcass yield and meat quality may not be affected by methionine source supplemented in finishing pig diets.

NutritionAbstract

Impact of dietary neutral detergent fiber supplementation on carcass characteristics, amino acid profiles, and meat quality of finishing pigs by multi-omics analysis

Dietary neutral detergent fiber may regulate gut microbiota affecting lipid and amino acid metabolism with direct impact on carcass and meat quality in finishing pigs.

Ham with no destructuring.

ManagementArticle

Quality of hams from entire males

The consequences of suspending castration on the rate of destructured hams are poorly understood. An IFIP study shows the frequency of this defect is around 19%.

Figure 1. Examination in slaughterhouse provided on slaughter line.

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Impact of porcine enzootic pneumonia and pleuropneumonia on carcass weight and lean meat content

One percentage of affected lung volume was associated with a 0.24% reduction in lean meat content.

Markets-EconomicsNews

Spanish Ministry of Agriculture signs agreement with organizations to promote meat

The Ministry of Agriculture signs an agreement with the interprofessional organizations Interovic, Interporc, and Provacuno to promote the excellence and diversity of the Spanish meat sector in the international market.

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