Effect of feather meal on live animal performance and carcass quality and composition of growing-finishing swine

Posted in: Meat Quality by admin on January 1, 2003 | No Comments

Product Differentiation on the Polish Pig Meat Market

Posted in: Meat Quality by admin on January 1, 2002 | No Comments

The Pork Industry from a Retail Perspective

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In 2002, consumers were looking for (in regards to purchasing meet): 1) Quality; 2) Food Safety; and 3) Price. Branding the food with guarantees can enforce food quality. Pork can be branded with moisture enhancement, added products, and frozen boxed meat. Food safety assurance can be potentially reassured by genetically modified organisms and by process such as irradiation. With current diet trends and the perceived negative health effects from pork, it is suspect that the poultry industry will grow in the future and the red meat industry will decline.

The effect of food deprivation prior to slaughter on performance, behaviour and meat quality.

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Research has demonstrated that the quality of the carcass and the meat that is ultimately produced is influenced by the type of management a pig receives during the period immediately prior to slaughter. This study was conducted to determine the effects of repeated food deprivation prior to slaughter on performance, feeding behaviour and meat quality of pigs. Three experimental treatments were compared. In the treatment 1 pigs had ad libitum access to feed up to the point of loading on the day of slaughter. Treatment 2 involved a 12-h fast prior to slaughter and treatment 3 involved a 20-h fast prior to slaughter. Pigs were slaughtered on a weight basis therefore each pen was emptied over a period of weeks. This meant some pigs experienced repeated food deprivation. The feeding pattern of pigs, which were deprived of food for 12 h, was very similar to that observed before feed restriction. Pigs which were deprived of food for 20 h spent significantly more time at the feeder post fasting. This was particularly marked during the first 2-3 h when access to feed was restored. Feed deprivation for 12 h prior to slaughter did not adversely affect performance, carcass weight, meat quality or welfare of pigs in the present study. This is beneficial to producers by saving approximately 1.5 kg feed per pig, processors by reducing waste and consumers by improving food safety. Fasting for 20 h reduced carcass weight by 1 kg, which was not statistically significant but could result in financial losses related to carcass weight. The negative effects on meat quality, of repeated feed deprivation, resulted from slower growth rates than feed deprivation per se.

The effects of fear of humans and pre-slaughter handling on the meat quality of pigs

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Prediction of intramuscular fat percentage in live swine using real-time ultrasound

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Effects of high-protein/low-carbohydrate swine diets during the final finishing phase on pork muscle quality

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Effects of chilling on sampling of bacteria attached to swine carcasses

Posted in: Meat Quality by admin on January 1, 2001 | No Comments

Factors affecting the regional pig meat productivity of commercial pig units in Greece

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A BIOSENSOR TO DETECT PENICILLIN RESIDUES IN FOOD

Posted in: Meat Quality by admin on January 1, 2000 | No Comments