Pork Meat Quality Technical Articles
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...
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 ...
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....
Article published the December 30, 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...