Pork Meat Quality Technical Articles
Article published the September 2, 2019:
Article published the July 29, 2019:
Article published the July 2, 2019:
1. Introduction
In April 2009, Edgar Hernández, a four year-old boy from La Gloria, El Perote in Veracruz, Mexico, was declared the first human infected with a new kind of virus that caused a type of pn...
Article published the December 11, 2018:
Introduction
Cashew bagasse bran (CBB) is characterized as a medium-value fiber and low-energy food containing 88.70% dry matter, 4.15% ether extract, 14% crude protein, 12.07% crude fiber, 1,123 kcal/kg of di...
Article published the October 29, 2018:
Introduction
Protein deposition corresponds to the positive balance between protein synthesis and breakdown (Metayer et al., 2008). In an effort to maximize the protein deposition and optimize nutrient utiliza...
Article published the September 20, 2018:
INTRODUCTION
Antimicrobial agents are essential for the treatment and control of bacterial infections. Therefore, the increasing antimicrobial resistance observed worldwide in bacteria isolated from humans and...
Article published the July 26, 2018:
Introduction
More than 60% of pigs are reared outdoors in Uruguay, with variable participation of pastures in feed (DIEA, 2007). Outdoor production systems with pastures are becoming attractive for consumers, ...
Article published the July 4, 2018:
Introduction
The biodiesel industry from fatty sources generates glycerin, a by-product that can be used as an excellent source of energy for growing pigs. In Colombia, the installed capacity of biodiesel prod...
Article published the May 3, 2018:
Introduction
Pork is a world’s a valuable source of animal protein and Brazil is a country that may lead the swine’s production for being one of the largest grain producers, condition for sustainin...
Article published the October 5, 2017:
Introduction
One of the characteristics that influence the quality of meat as perceived by the consumer is the amount of intramuscular fat (IMF), which is located within the structure of muscle. In terms of t...