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Pig Industry Articles by Category
Displaying Articles 1-23 in Pig Meat Quality
Pig Industry Articles: Pig Meat Quality
Meat Tenderness and Muscle Development
Several studies have shown that some events in muscle development and postnatal growth are related to meat quality traits, according to Niels Oksbjerg, M. Therkildsen and P.M. Nissenn from the University of Aarhus in Denmark, in a paper presented to the...
Several studies have shown that some events in muscle development and postnatal growth are related to meat quality traits, according to Niels Oksbjerg, M. Therkildsen and P.M. Nissenn from the University of Aarhus in Denmark, in a paper presented to the...
Effect of Birth Weight on Subsequent Pig Performance
There is a direct relationship between piglet birth weight and subsequent performance to market, including carcass quality and meat quality, according to PIC research conducted by N. Matthews, S. Jungst, C. Jones, B. Fields and A. Sosnicki. They presented...
There is a direct relationship between piglet birth weight and subsequent performance to market, including carcass quality and meat quality, according to PIC research conducted by N. Matthews, S. Jungst, C. Jones, B. Fields and A. Sosnicki. They presented...
Pork CRC Looks to Make Pork Even Healthier
Pork may be a way to boost the intake of thiamine, selenium and iron in humans, according to research published in the Annual Report 08-09 from Australia's Pork CRC.
Pork may be a way to boost the intake of thiamine, selenium and iron in humans, according to research published in the Annual Report 08-09 from Australia's Pork CRC.
Effects of Ambient Temperature and Transportation Distances on the Resulting Pork Quality
Factors beyond the farm gate can affect the quality pork product, among them temperature and time in transport. This study, by Ray Hansen (Iowa State University) and Kelly and Nina Biensen (Eden Natural State Center) examines how these factors affect...
Factors beyond the farm gate can affect the quality pork product, among them temperature and time in transport. This study, by Ray Hansen (Iowa State University) and Kelly and Nina Biensen (Eden Natural State Center) examines how these factors affect...
Boar Taint Vaccine Improves More Than Welfare
A new vaccination that inhibits boar taint in meat has also been found to have other benefits for the pig producer by improving feed efficiency and delivering a leaner carcass with better meat quality, writes ThePigSite senior editor, Chris Harris.
A new vaccination that inhibits boar taint in meat has also been found to have other benefits for the pig producer by improving feed efficiency and delivering a leaner carcass with better meat quality, writes ThePigSite senior editor, Chris Harris.
Excess Dietary Crude Protein from Soybean or DDGS in Diets for Finishing Pigs
Finisher diets with 40 per cent dried distillers grains with solubles (DDGS) decreased growth performance and economically important carcass measurements but the effects were not caused by the high level of crude protein in the diet. These were the conclusions...
Finisher diets with 40 per cent dried distillers grains with solubles (DDGS) decreased growth performance and economically important carcass measurements but the effects were not caused by the high level of crude protein in the diet. These were the conclusions...
Omega-3 Enriched Pork
Kees de Lange presented this paper at the Centralia Swine Research Update on 28 January 2009, discussing the health benefits of poly-unsaturated, omega-3 fatty acids for humans and how some some omega-3 fatty acids are more beneficial than others.
Kees de Lange presented this paper at the Centralia Swine Research Update on 28 January 2009, discussing the health benefits of poly-unsaturated, omega-3 fatty acids for humans and how some some omega-3 fatty acids are more beneficial than others.
Strategies for Control of Boar Taint
Summarised by swine grower/finisher specialist of OMAFRA, Doug Richards, this paper was presented by Dr Jim Squires at the University of Guelph at the Centralia Swine Research Update on 28 January 2009. Dr Squires outlined the relative merits of three...
Summarised by swine grower/finisher specialist of OMAFRA, Doug Richards, this paper was presented by Dr Jim Squires at the University of Guelph at the Centralia Swine Research Update on 28 January 2009. Dr Squires outlined the relative merits of three...
Handling Stress During Marketing of Pigs from Large Groups
Pigs from large groups tended to load more quickly but the level of physical encouragement required, physiological responses to handling and meat quality were similar regardless of group size. These are the main findings of S.M. Hayne, D.L. Whittington...
Pigs from large groups tended to load more quickly but the level of physical encouragement required, physiological responses to handling and meat quality were similar regardless of group size. These are the main findings of S.M. Hayne, D.L. Whittington...
Low-Solubles Dried Distillers Grains Improves Pork Fat Quality
Results of recent research at the University of Minnesota show that low solubles distillers dried grains (LS-DDG) is a valuable feed ingredient for growing-finishing pigs, according to Lee Johnston of the West Central Research and Outreach Center. LS-DDG...
Results of recent research at the University of Minnesota show that low solubles distillers dried grains (LS-DDG) is a valuable feed ingredient for growing-finishing pigs, according to Lee Johnston of the West Central Research and Outreach Center. LS-DDG...
Persistence - the Active Ingredient against Boar Taint
Like many technological breakthroughs, the development of a vaccine to control boar taint has been far from simple.
Like many technological breakthroughs, the development of a vaccine to control boar taint has been far from simple.
Investigation of Boar Taint Moves Ahead
A recent study has shed more light on how the boar taint compounds, skatole and androstenone, affect the odour of pig fat. The work was presented by Claudia Richards at a special event prior to the latest JSR Technical Conference, and reported here by...
A recent study has shed more light on how the boar taint compounds, skatole and androstenone, affect the odour of pig fat. The work was presented by Claudia Richards at a special event prior to the latest JSR Technical Conference, and reported here by...
Feeding DDGS to Finishing Pigs
Mark Honeyman (Professor of Animal Science), Dave Stender (extension field specialist) Wayne Roush (farm superintendent) and Don Hummel (agricultural specialist) of Iowa State University published this report as an Iowa State University Animal Industry...
Mark Honeyman (Professor of Animal Science), Dave Stender (extension field specialist) Wayne Roush (farm superintendent) and Don Hummel (agricultural specialist) of Iowa State University published this report as an Iowa State University Animal Industry...
Balancing Pig Welfare, Castration and Boar Taint
The welfare of pigs and the question of whether they should be castrated have caused controversy across Europe, writes ThePigSite senior editor, Chris Harris.
The welfare of pigs and the question of whether they should be castrated have caused controversy across Europe, writes ThePigSite senior editor, Chris Harris.
Effects of Pre-Slaughter Stress on Pork Quality
Jennifer Kitts and C.M. Wood, of the Animal & Poultry Sciences group at Virginia Tech published this summary in the December 2001 edition of Livestock Update. They focus particularly on the condition of PSE meat.
Jennifer Kitts and C.M. Wood, of the Animal & Poultry Sciences group at Virginia Tech published this summary in the December 2001 edition of Livestock Update. They focus particularly on the condition of PSE meat.
Carcass Chilling Systems and Their Impact on Meat Quality
The chilling system employed has a significant impact on several key aspects of pork, such as microbiology, meat safety, eating quality and even production yield, according to this article from BPEX in the series Target Pork Quality.
The chilling system employed has a significant impact on several key aspects of pork, such as microbiology, meat safety, eating quality and even production yield, according to this article from BPEX in the series Target Pork Quality.
New Device Measures Body Fat
Scientists at the USDA Agricultural Research Service have found a new magnetic resonance imaging system to be a promising tool to measure body composition in piglets. It is hoped that the technique can be applied to track changes in body composition of...
Scientists at the USDA Agricultural Research Service have found a new magnetic resonance imaging system to be a promising tool to measure body composition in piglets. It is hoped that the technique can be applied to track changes in body composition of...
Traceability and Quality to Meet Consumer Expectations
Consumers are expecting more from the products they eat than they used to, writes ThePigSite Senior Editor, Chris Harris.
Consumers are expecting more from the products they eat than they used to, writes ThePigSite Senior Editor, Chris Harris.
Carcass Quality: Maximize Returns, Minimize Losses
By Jaydee Smith, Swine Production Systems Program Lead at the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA). Key points to watch out for on-farm as well as pre- and post-transportation of the pigs.
By Jaydee Smith, Swine Production Systems Program Lead at the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA). Key points to watch out for on-farm as well as pre- and post-transportation of the pigs.
Animal Cloning and Implications for the Food Chain
This report examines the potential issues involved with cloning animals for commercial industry, prepared for COI, on behalf of their client, The Food Standards Agency.
This report examines the potential issues involved with cloning animals for commercial industry, prepared for COI, on behalf of their client, The Food Standards Agency.
Intramuscular Myths: Fat has Little Influence on Eating Quality
Studies by PJ Rincker, J Killefer, M Ellis, MS Brewer and FK McKeith of the Department of Animal Science and Department of Food Science and Human Nutrition, University of Illinois, scotch claims that intramuscular fat content governs the taste, tenderness...
Studies by PJ Rincker, J Killefer, M Ellis, MS Brewer and FK McKeith of the Department of Animal Science and Department of Food Science and Human Nutrition, University of Illinois, scotch claims that intramuscular fat content governs the taste, tenderness...
The Impact of Added Diet Fat on Carcass Fat Quality
By Heather M. White and Mickey A. Latour, Department of Animal Sciences, Purdue University. Added dietary fat is very common in swine diets and there are many types available to nutritionist.
By Heather M. White and Mickey A. Latour, Department of Animal Sciences, Purdue University. Added dietary fat is very common in swine diets and there are many types available to nutritionist.
Quantifying Pig Carcase Quality
By Dr. Mark Hawe, College of Agriculture, Food and Rural Enterprise (CAFRE) and Erica Chisholm, Agri-Food & Biosciences Institute (AFBI) Producers and processors share the common goal - improving carcase quality.
By Dr. Mark Hawe, College of Agriculture, Food and Rural Enterprise (CAFRE) and Erica Chisholm, Agri-Food & Biosciences Institute (AFBI) Producers and processors share the common goal - improving carcase quality.
