Proper nutrition and proper on-farm handling affect
meat quality.
Those are two firm outcomes of a three-year study led
by Prof. Peter Purslow, acting Associate Dean (Research and
Innovation) for the Ontario Agricultural College and Professor,
Department of Food Science, University of Guelph.
The study, which will be completed this summer with a final
look at nutrition, included 648 slaughter pigs from 27 groups
of pigs representing a large number of commercial operations
and processing days, as well as some pigs from research farms.