Pork Meat Quality Technical Articles

Article published the 21 from October from 2016:
Introduction In several countries, Piétrain boars are indispensable as a terminal commercial sire and constitute a large group of boars kept by the AI centers. Selection of these boars is mainly based o...
Author/s :
Dominiek MaesIoannis Arsenakis
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Article published the 16 from July from 2013:
Introduction Prediction equations for carcass lean mass and lean percentage are widely used by commercial pork producers, and in teaching, research, and Extension. Researchers use carcass measurements in publ...
Author/s :
Allan SchinckelClinton P. Rusk
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Article published the 9 from April from 2013:
Introduction Slaughter weights (SLW) for swine in the United States have been increasing steadily over recent years and currently average approximately 112 kg for slaughter barrows and gilts (Mo...
Author/s :
Michael Ellis
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Article published the 27 from March from 2013:
Boar taint is one of those pork industry issues that seems to be discussed at length, everyone has an opinion about it and certainly polarises industry when it comes to eliminating it. The consumer has a number...
Author/s :
Darryl Dsouza
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Article published the 30 from November from 2012:
Introduction Value added pork products may be produced by enriching pork with health benefits providing omega-3 (n-3) polyunsaturated fatty acids (PUFA). It was hypothesized that feeding n-3 PUFA from ground f...
Author/s :
C.F.M. de Lange
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Article published the 22 from October from 2012:
Sustainable pork production is a generic term and has different meanings for pork industries across the world and for producers within an industry. For all pork producers sustainability means staying in busine...
Author/s :
Roger Campbell
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Article published the 28 from September from 2012:
IN THE MORE DEVELOPED MARKETS PIG-BREEDING HAS BEEN CHARACTERISED BY STAGNATION OF PRODUCTION AND COMMERCIAL BUSINESS OVER THE EXTENDED PERIOD WHICH IS CONNECTED WITH HIGH PRICES FOR EATABLES. Among the major ...
Author/s :
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Article published the 10 from September from 2012:
This Factsheet was revised by Greg Simpson, Swine Nutritionist, OMAFRA, Elora. The original Factsheet was written by Wayne Du, Pork Quality Assurance Program Lead, OMAFRA, Guelph. Publication Date: August 2011....
Author/s :
Greg Simpson
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Article published the 30 from December from 2011:
Dietary supplementation with vitamin E is an efficient approach to maintaining meat quality during storage because it effectively reduces the rate of lipid oxidation within the tissue. Tissue α-tocopherol...
Author/s :
J. McLeish
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Article published the 25 from April from 2011:
SummaryConcern about the quality of pork fat has increased in the United States over the last decade, largely because of the increased availability and use of dried distillers grains with solubles (DD...
Author/s :
Jon Bergstrom
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