Pork Meat Quality Technical Articles
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...
Article published the August 10, 2017:
Background
Thermophilic Campylobacters are the most common bacterial cause of diarrhoea in humans worldwide [1]. Enteric diseases caused by the thermophilic species C. jejuni, C. coli, C. lari, and C. upsalien...
Article published the July 13, 2017:
Introduction
Antimicrobial resistance and its potential transmission from animals to man has become a major issue, both politically and scientifically and is leading to greater controls, both in North ...
Article published the October 21, 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...
Article published the July 16, 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...
Article published the April 9, 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...
Article published the March 27, 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...
Article published the November 30, 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...
Article published the October 22, 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...