Processing Featured Articles
Power Ultrasound for Curing Pork
Ciara McDonnell was awarded 'Best Presentation on Food' for her PhD on the use of power ultrasound for accelerating the curing of pork at the Teagasc Walsh Fellowships seminar. The meat curing industry would benefit from a novel processing technology...
Ciara McDonnell was awarded 'Best Presentation on Food' for her PhD on the use of power ultrasound for accelerating the curing of pork at the Teagasc Walsh Fellowships seminar. The meat curing industry would benefit from a novel processing technology...
Risk Informed Management of Salmonella in Deep Tissue Lymph Nodes
The removal of deep tissue lymph nodes at the processing plant is time-consuming and may not significantly reduce Salmonella contamination in ground pork, reports Scott Hurd, Associate Professor at Iowa State University. ...
The removal of deep tissue lymph nodes at the processing plant is time-consuming and may not significantly reduce Salmonella contamination in ground pork, reports Scott Hurd, Associate Professor at Iowa State University. ...
Welfare, Carcass and Meat Quality of Pigs in Transport
The type of vehicle used to transport pigs and the location of the animal in the truck as well as the season of the year affect the welfare of pigs during transport....
The type of vehicle used to transport pigs and the location of the animal in the truck as well as the season of the year affect the welfare of pigs during transport....
Finding the True Measures of Successful Pork Production
Pork industry players need to learn from other industries and rethink toward new and more sophisticated ways to get a true read on what works in pork production, Steve Pollmann of Murphy-Brown West told the Banff Pork Seminar 2013....
Pork industry players need to learn from other industries and rethink toward new and more sophisticated ways to get a true read on what works in pork production, Steve Pollmann of Murphy-Brown West told the Banff Pork Seminar 2013....
Effect of Salt Reduction on Growth of Listeria monocytogenes in Meat and Poultry Systems
Reducing sodium in pre-blends and emulsified meat and poultry products would have no effect on Listeria monocytogenes populations but replacement of sodium chloride with magnesium chloride may affect growth of aerobic populations, according to new research...
Reducing sodium in pre-blends and emulsified meat and poultry products would have no effect on Listeria monocytogenes populations but replacement of sodium chloride with magnesium chloride may affect growth of aerobic populations, according to new research...
Campylobacter: Prevalence on Pig Livers and Antimicrobial Susceptibility
Around one in 10 of the pig livers tested by researchers in Germany was found to be Campylobacter-positive, with C.coli as the predominant species. These isolates from pigs should be considered as potential sources of human infection, the scientists concluded...
Around one in 10 of the pig livers tested by researchers in Germany was found to be Campylobacter-positive, with C.coli as the predominant species. These isolates from pigs should be considered as potential sources of human infection, the scientists concluded...
How Cold Chain Shifts Influence Pork and Poultry Shelf-Life
A study by a group of German scientists has shown how higher temperature shifts severely change the potential shelf life for fresh pork and poultry meat products. ...
A study by a group of German scientists has shown how higher temperature shifts severely change the potential shelf life for fresh pork and poultry meat products. ...
Predicting Tenderness and Lasting Colour in Meat
If superior beef tenderness is not enough to whet your appetite, a system that predicts both beef and pork tenderness as well as colour stability in both meats may be something you can sink your teeth into, according to USDA Agricultural Research Service...
If superior beef tenderness is not enough to whet your appetite, a system that predicts both beef and pork tenderness as well as colour stability in both meats may be something you can sink your teeth into, according to USDA Agricultural Research Service...
Ageing and the Impact on Meat Quality
Ageing is the natural process of meat tenderisation after rigor mortis. This is due to the action of muscle enzymes which break down some of the protein structures that ‘hold the meat together’. Ageing has been demonstrated to improve pork tenderness,...
Ageing is the natural process of meat tenderisation after rigor mortis. This is due to the action of muscle enzymes which break down some of the protein structures that ‘hold the meat together’. Ageing has been demonstrated to improve pork tenderness,...
Use of pH Meters at Pork Processing Plants
Pork quality and production efficiency can be enhanced through better selection and process control by monitoring the muscle pH of pork carcasses. This fact sheet, No. 2 in the Target Pork Quality series from BPEX, provides information to assist the industry...
Pork quality and production efficiency can be enhanced through better selection and process control by monitoring the muscle pH of pork carcasses. This fact sheet, No. 2 in the Target Pork Quality series from BPEX, provides information to assist the industry...
Loading Facilities for Market Hogs: Saskatchewan’s Top Ten
For swine producers, loading pigs at marketing can be one of the most stressful and time-consuming experiences, according to Harold Gonyou, Jen Brown and T. Stevens in the ...
For swine producers, loading pigs at marketing can be one of the most stressful and time-consuming experiences, according to Harold Gonyou, Jen Brown and T. Stevens in the ...
BPEX Annual Pig Meat Industry Survey 2012 Report
The pig sector is more optimistic this year about its financial situation across all parts of the supply chain. Optimism though is still below peak levels seen in 2009, according to the BPEX Annual Pig Meat Industry Survey 2012 Report produced by Promar...
The pig sector is more optimistic this year about its financial situation across all parts of the supply chain. Optimism though is still below peak levels seen in 2009, according to the BPEX Annual Pig Meat Industry Survey 2012 Report produced by Promar...
Lesion Severity at Processing as a Predictor of Salmonella Contamination of Pig Carcasses
The presence of lesions may be used to predict Salmonella contamination of pig carcasses, according to new research from Iowa State University. They also found that non–experts on the processing line could use their assessment of the lesions to discriminate...
The presence of lesions may be used to predict Salmonella contamination of pig carcasses, according to new research from Iowa State University. They also found that non–experts on the processing line could use their assessment of the lesions to discriminate...
Abattoir Data as Part of an Early–Warning System for Emerging Diseases of Pigs in Ontario
Condemnation information regarding lungs with pneumonia would not have provided useful data for detecting disease outbreaks in pigs in the region, according to scientists at the University of Guelph but partial condemnation data pertaining to kidneys...
Condemnation information regarding lungs with pneumonia would not have provided useful data for detecting disease outbreaks in pigs in the region, according to scientists at the University of Guelph but partial condemnation data pertaining to kidneys...
Where's the (Not) Meat? - Byproducts from Beef and Pork
Animal byproducts contribute significantly to the US economy. This report by the USDA's Economic Research Service shows their importance and potential opportunities for the US industry....
Animal byproducts contribute significantly to the US economy. This report by the USDA's Economic Research Service shows their importance and potential opportunities for the US industry....
ARS Provides Nutrient Data for the New Year
Data on the nutrient content of beef and pork from the USDA ARS to support food producers and retailers, now that nutrition information is now required on meat and poultry product labels in the US....
Data on the nutrient content of beef and pork from the USDA ARS to support food producers and retailers, now that nutrition information is now required on meat and poultry product labels in the US....
Quantification of Campylobacter in Swine before, during and after Slaughter
After measuring Campylobacter levels in pigs on farm, in lairage and at various stages of processing, researchers based at Ohio State University concluded that the risk of a meat product being contaminated is associated with pigs that shed higher concentrations...
After measuring Campylobacter levels in pigs on farm, in lairage and at various stages of processing, researchers based at Ohio State University concluded that the risk of a meat product being contaminated is associated with pigs that shed higher concentrations...
Proceedings of SafePork 2011
The 9th International Conference on the Epidemiology and Control of biological, chemical and physical hazards in pigs and pork was held in Maastricht, the Netherlands from 19 to 22 June 2011....
The 9th International Conference on the Epidemiology and Control of biological, chemical and physical hazards in pigs and pork was held in Maastricht, the Netherlands from 19 to 22 June 2011....
Building Trust through Quality Assurance
Building success in the market, both domestically and internationally, is based on building trust in the quality and safety of products and now more importantly trust in the ethical correctness of production, writes ThePigSite editor in chief, Chris Harris. ...
Building success in the market, both domestically and internationally, is based on building trust in the quality and safety of products and now more importantly trust in the ethical correctness of production, writes ThePigSite editor in chief, Chris Harris. ...
Strategies to Increase Food Safety in Sliced Cured Ham
A study conducted by researchers from the IRTA Food Safety Programme evaluated the effect of biopreservation and high hydrostatic pressure of sliced and vacuum-packed cured ham against Listeria monocytogenes. Research showed that the combination of both...
A study conducted by researchers from the IRTA Food Safety Programme evaluated the effect of biopreservation and high hydrostatic pressure of sliced and vacuum-packed cured ham against Listeria monocytogenes. Research showed that the combination of both...
An Overview of the Canadian Swine-Pork Sector
An overview of the structure of the pork producing and processing industries in the various regions of Canada by Al Mussell, Anatoliy Oginskyy and Kevin Grier (George Morris Centre), Michel Morin and Marie-Pier Lachance (Centre de développement du porc...
An overview of the structure of the pork producing and processing industries in the various regions of Canada by Al Mussell, Anatoliy Oginskyy and Kevin Grier (George Morris Centre), Michel Morin and Marie-Pier Lachance (Centre de développement du porc...
Staph aureus Found Along Pork Production Chain
Methicillin-resistant Staphylococcus aureus was identified at all stages of the production chain, according to recently published research from Germany, with contamination rates highest in nasal swabs and lower on carcasses, meat at processing and in...
Methicillin-resistant Staphylococcus aureus was identified at all stages of the production chain, according to recently published research from Germany, with contamination rates highest in nasal swabs and lower on carcasses, meat at processing and in...
Rachitic Rosaries and Rib Nodules
Rib nodules found on pig carcasses at a processing plant were more likely to have been caused by previous injury than nutrient deficiency, according to Drs Steve S. Dritz and Jerome C. Nietfeld of Kansas State University in a paper presented at the Swine...
Rib nodules found on pig carcasses at a processing plant were more likely to have been caused by previous injury than nutrient deficiency, according to Drs Steve S. Dritz and Jerome C. Nietfeld of Kansas State University in a paper presented at the Swine...
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