Pork Meat Quality Technical Articles

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...
Author/s :
Hafez Mohamed
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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 ...
Author/s :
David Burch
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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...
Author/s :
Dominiek MaesIoannis Arsenakis
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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...
Author/s :
Allan SchinckelClinton P. Rusk
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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...
Author/s :
Michael Ellis
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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...
Author/s :
Darryl Dsouza
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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...
Author/s :
C.F.M. de Lange
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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...
Author/s :
Roger Campbell
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Article published the September 28, 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 ...
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Article published the September 10, 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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