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Category: Processing

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Stunning at slaughter: Is your hard work going to waste?
Dr Lauren Edwards, University of Melbourne, discusses some of the stunning methods currently used at slaughter...
Female consumers test boar meat burgers in Europe
Tests have been carried out on female consumers in a number of European countries to assess their thoughts...
Pork 101
IPPE 2018 featured a session run by representatives from the Pork 101 project, who presented the features...
Issues with Carbon Dioxide Stunning of Pigs
CO2 stunning can be reversible; pigs may recover consciousness, therefore the time between stunning and exsanguination...
Consumer Perspectives on Pork Quality
I was recently at the National Swine Improvement Federation (NSFI) conference in Raleigh, NC. This conference...
What Brexit Might Mean for the UK Pig Industry and Trade?
In this edition of Horizon, AHDB examines pork industry trade flows between the UK, the EU and its other major...

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