Pig Industry Technical Articles

Slaughtering Industry

Article published the October 19, 2017:
Author/s :
John Patience
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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...
Author/s :
Borja VilaEnric Esteve-GarciaMaria M. Font-i-FurnolsMarina Gispert MartinellRosil Lizardo
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Article published the September 8, 2017:
Introduction An ideal technique for the measurement of body growth and composition in livestock animals is noninvasive, non-destructive, accurate, easy to perform and applicable to a wide range of ages and bo...
Author/s :
Maria M. Font-i-FurnolsMarina Gispert Martinell
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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 June 10, 2013:
Introduction In the past few decades, the American pig industry has seen a steady increase in market weights. This trend is driven by economic factors at the packing plant, where fixed costs can be allocated ...
Author/s :
John Patience
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Article published the October 20, 2010:
INTRODUCTIONThe projected increase in water demand by the world's livestock for the year 2025 is 71% and much of this will occur in developing countries (Bruinsmaa, 2003, Delgado et al. 1999). The relation bet...
Author/s :
Julio Cesar Pascale Palhares
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Article published the September 28, 2009:
Nowadays aspects of meat quality are quite important issues, such as physical and sensory characteristics, nutritional value, and safety. Meat quality is affected by several factors i.e. genotype, nutritional a...
Author/s :
Mézes Miklós
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