Pig Meat Quality Featured Articles
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.
Understanding and Improving Pork Quality
By Rick Sanderson, Pork Chain Business Development Manager, PIC. Meat quality is a very topical subject, and almost everyone I talk to has an opinion on what we must do to improve it.
By Rick Sanderson, Pork Chain Business Development Manager, PIC. Meat quality is a very topical subject, and almost everyone I talk to has an opinion on what we must do to improve it.
Effects of Finishing Pigs in Hoop Structures on Swine Performance, Pork Composition, and Pork Quality
By Brenda Patton, Elisabeth Huff-Lonergan, Mark Honeyman and Steven Lonergan. This article is from the Iowa State University Animal Industry Report 2006.
By Brenda Patton, Elisabeth Huff-Lonergan, Mark Honeyman and Steven Lonergan. This article is from the Iowa State University Animal Industry Report 2006.
The Effect of Space Allocation in Hoop Structures on Swine Performance and Pork Quality
By Brenda Patton, Elisabeth Huff-Lonergan, Mark Honeyman and Steven Lonergan. This article is from the Iowa State University Animal Industry Report 2006.
By Brenda Patton, Elisabeth Huff-Lonergan, Mark Honeyman and Steven Lonergan. This article is from the Iowa State University Animal Industry Report 2006.
Evaluating Growth, Loin Muscle Area, and Backfat Accretion During Summer and Winter for Finishing Pigs in Bedded Hoop and Confinement Buildings
By Joel Morrical, graduate research assistant; Mark Honeyman, professor of animal science; Clint Schwab, graduate research assistant; Jay Harmon, professor of ag and biosystems engineering and Tom Baas, associate professor of animal science. This article...
By Joel Morrical, graduate research assistant; Mark Honeyman, professor of animal science; Clint Schwab, graduate research assistant; Jay Harmon, professor of ag and biosystems engineering and Tom Baas, associate professor of animal science. This article...
Making Progress Through Research
By Kees de Lange, University of Guelph - This article is from a collection of the scientific papers presented at the 2006 London Swine Conference.
By Kees de Lange, University of Guelph - This article is from a collection of the scientific papers presented at the 2006 London Swine Conference.
The Effect of Space Allocation in Hoop Structures on Swine Performance and Pork Quality
By Brenda Patton, research assistant, animal science; Elisabeth Huff-Lonergan, associate professor of animal science; Mark Honeyman, professor of animal science; Steven Lonergan, associate professor of animal science. This article is from the Iowa State...
By Brenda Patton, research assistant, animal science; Elisabeth Huff-Lonergan, associate professor of animal science; Mark Honeyman, professor of animal science; Steven Lonergan, associate professor of animal science. This article is from the Iowa State...
Top Quality Pork: A Priority For Every Link In The Chain
By JSR Genetics - Quality pork, yielding additional revenue, can only be achieved through integrated production systems involving - and rewarding - all links of the pork chain. All components in the chain must cooperate to produce quality pork. For example,...
By JSR Genetics - Quality pork, yielding additional revenue, can only be achieved through integrated production systems involving - and rewarding - all links of the pork chain. All components in the chain must cooperate to produce quality pork. For example,...
Influence of Ultimate pH on Meat Quality and Consumer Purchasing Decisions
By Ronald Klont, PIC’s Northern European Pork Chain Manager - Ronald Klont defines the relationships between ultimate pH and four of the five meat quality attributes that impact consumer purchasing decisions - taste, appearance and juiciness.
By Ronald Klont, PIC’s Northern European Pork Chain Manager - Ronald Klont defines the relationships between ultimate pH and four of the five meat quality attributes that impact consumer purchasing decisions - taste, appearance and juiciness.
Meat Quality vs Costs of Production: which way should the industry go?
By Jeff Wood, Professor of Food Animal Science, University of Bristol and presented at the 16th Annual JSR Technical Conference - Both meat quality and costs of production (COP) are clearly important for the future, but whereas reducing COP is a clear...
By Jeff Wood, Professor of Food Animal Science, University of Bristol and presented at the 16th Annual JSR Technical Conference - Both meat quality and costs of production (COP) are clearly important for the future, but whereas reducing COP is a clear...
Pork Quality and the Role of Market Organization
By Steve W. Martinez and Kelly Zering for the USDA's Economic Research Service - This study addresses changes in the organization of the U.S. pork industry, most notably marketing contracts between packers and producers, by exploring their function in...
By Steve W. Martinez and Kelly Zering for the USDA's Economic Research Service - This study addresses changes in the organization of the U.S. pork industry, most notably marketing contracts between packers and producers, by exploring their function in...
Can Vitamin C improve Pork Quality
By Eric van Heugten, NCSU Swine Extension - Several investigators have reported improvements in swine growth and meat quality when the animals' diet is supplemented with vitamin C. However, other studies have yielded inconsistent results, as some investigators...
By Eric van Heugten, NCSU Swine Extension - Several investigators have reported improvements in swine growth and meat quality when the animals' diet is supplemented with vitamin C. However, other studies have yielded inconsistent results, as some investigators...
Matching Product Performance to Market Needs
By Dr Alan E Tinch, Head of Genetics and R&D, JSR Genetics Ltd - This is a report from The 14th Annual JSR Technical Conference held on the 16th September 2003. The function of our industry is to produce pork for the consumer which is wholesome and desirable...
By Dr Alan E Tinch, Head of Genetics and R&D, JSR Genetics Ltd - This is a report from The 14th Annual JSR Technical Conference held on the 16th September 2003. The function of our industry is to produce pork for the consumer which is wholesome and desirable...
Improving pork quality through Magnesium supplementation
By Brent Frederick and Dr Eric van Heugten, Assistant Professor, North Carolina State University - Two-thirds of a pig's body magnesium is located in bone. The remaining third is disbursed in soft tissue and extracelluar fluid. Using dietary magnesium...
By Brent Frederick and Dr Eric van Heugten, Assistant Professor, North Carolina State University - Two-thirds of a pig's body magnesium is located in bone. The remaining third is disbursed in soft tissue and extracelluar fluid. Using dietary magnesium...
Irish Animal Residue Monitoring Results for 2001
This article discusses the results from the September 2002 publication of the National Residue Monitoring Plan for 2001, released by Ireland's Department of Agriculture and Food.
This article discusses the results from the September 2002 publication of the National Residue Monitoring Plan for 2001, released by Ireland's Department of Agriculture and Food.
Genetic Improvement of the Pig to Satisfy the Consumer
By Dr Todd See, Swine Genetics Specialist, North Carolina State University - Quality is consumer defined and consumer driven. This has led to a whole new way of thinking about pork production. For instance, what bundle of quality attributes can be supplied...
By Dr Todd See, Swine Genetics Specialist, North Carolina State University - Quality is consumer defined and consumer driven. This has led to a whole new way of thinking about pork production. For instance, what bundle of quality attributes can be supplied...
Managing the eating quality of pork - What the producer can do
By D.N. D'Souza and B.P. Mullan, Agriculture Western Australia - Meeting the consumer's need for lean, tender, juicy pork that is free from off-flavours and aromas is imperative to the future success of the Australian pork industry in an ever changing,...
By D.N. D'Souza and B.P. Mullan, Agriculture Western Australia - Meeting the consumer's need for lean, tender, juicy pork that is free from off-flavours and aromas is imperative to the future success of the Australian pork industry in an ever changing,...
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