Page 6 of articles about meat in Articles

In less than 48 hours German exports halted, so every week about 9,000 extra tonnes of pork need to be sold within the EU.

It seems that we have already hit the price bottom, although no one is ruling out the possibility of COVID-19 infections reappearing. We will worry in due time, not now, about what may happen when China regains its self-sufficiency.

It is not the strongest, the fastest, or the smartest who survive, but those who are best able to adapt to change.

A 10% cumulative drop in the price of pork in Spain seems mild, very mild indeed for what is to come. Hold on tight, there are curves coming...

The price of pork in Spain is well above that of Europe. With a weekly slaughter of 1,000,000 head, how will coronavirus affect slaughterhouse workers or reduce purchasing from the hotel and catering industry?

We believe that the price of pork in Spain won't drop until after summer.

First ASF, now Coronavirus, back-to-back black swan events have rocked the global economy and troubled the global meat industry. How to face the next one?

The high baseline demand of China on the pork side, due to ASF, will hide how plant-based meats creep up on traditional meat product demand.

This article describes a real project for the production and marketing of pigs that are given no antibiotics after weaning

This is one of the parameters that must be established between producers and the meat industry as it affects food safety, animal welfare and meat quality.

Purchasing decisions are complex because, even though some consumers prefer meat with no fat in sight, they prefer the meat with the highest marbling degree when they taste it.

This tool allows us to model the growth of animal body tissues in vivo and to study the effect of different factors (genetics, gender, nutrition) on this growth.

Although the European exports have behaved well so far this year (the Russian embargo has been compensated), this is not enough: the weather has not favoured the BBQs in Germany and it is still too early for the summer pork consumption in the south European coasts.

The success of the genetic improvement programs of the pigs in favour of a better growth and feeding efficiency and against the backfat thickness of the carcass has entailed a clear worsening of the organoleptic properties of the meat.

The European Commission is reviewing and consulting how antimicrobials are used in veterinary medicine following the release of their 12 point programme in 2011. Present and future situation of antimicrobial use in the European Community is analysed.

EFSA estimates that, across the EU, up to 27% of human Salmonellosis cases may be attributed to pig meat.