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Category: Pig Meat Quality

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Consumers and Pork Quality – Sensory Taste
Globally, pork is consumed in the largest proportion of all meat (40.1%), followed by poultry (34.1%), beef...
Consumer Perspectives on Pork Quality
I was recently at the National Swine Improvement Federation (NSFI) conference in Raleigh, NC. This conference...
Chelated Trace Minerals Boost Piglet Immunity, Growth
For decades, the global swine industry fed low levels of certain antibiotics to pigs to maintain gut health...
How to Reduce Pig Weight Variability?
In a sector aiming at standardizing the final product at the maximum, variability in pig weight at slaughter...
Consumers and Pork Quality - Tenderness
For the pork industry, there is one common goal: to provide a cost competitive, wholesome, uniform and quality...
Pork Meat Quality: Understanding Industry Measurements and Guidelines
There is no single definition of high quality meat used in the pork industry today. Meat quality is a combination...

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