Pork meat quality Technical Articles
Article published the December 17, 2021:
INTRODUCTIONThe swine slaughtering process is affected by practices that go from the establishment of fasting on the farm to the slaughtering stage in the slaughterhouse. Animals are subjected to practices that...
Article published the August 6, 2021:
IntroductionParasites have long been neglected but nowadays are becoming more recognized as important foodborne pathogens. Various factors contribute to their undervaluation such as complex lifecycles and ...
Article published the June 7, 2021:
1. IntroductionThe global demand and industrial production of pork and pork products are increasing. According to the Food and Agriculture Organization of the United Nations (FAO) statistics, worldwide swine pr...
Article published the March 10, 2021:
Article published the November 2, 2020:
INTRODUCTIONPrevious studies (Widmer e al., 2008; Kim et al., 2009; Jacela et al., 2010) have measured metabolizable energy (ME) and standardized ileal digestible (SID) amino acid (AA) content in high-protein d...
Article published the October 5, 2020:
INTRODUCTION For any technology to gain industry-wide adoption, it must provide value to all segments of the industry and have minimal associated risks. Immunological castration (Improvest, Zoetis Inc., Ka...
Article published the August 10, 2020:
IntroductionIn the pork industry, the trend towards producing lean carcasses is still occurring, concurrently with a demand from certain specific markets for pork products with high intramuscular fat (IMF) in a...
Article published the August 10, 2020:
1. Introduction Olive (Olea europaea) cultivation plays an important economic and social role in the Mediterranean region. In 2014 more than 1.74, 0.29, and 0.21 million tons of olive oil were produced in Spain...
Article published the September 2, 2019:
Article published the July 29, 2019: