Forest to fork strategy: Examining consumer preferences for wild boar meat
A choice experiment examines consumers preferences for wild boar meat products.
articles about meat-quality
Poland: New PGI for pork product
Its distinctive feature is the combination of ham with large pieces of liver and the traditional smoking method.
Intestinal, metabolic, and carcass responses to dietary electrolyte balance in low-protein diets for growing pigs
A dietary electrolyte balance of 180 mEq/kg in low-protein diets maintains intestinal integrity, mitochondrial function, and carcass quality in growing pigs.
Effects of slaughter weight and sex on intramuscular colour defects in pork ham
Increasing slaughter weight to 150 kg slows carcass chilling and alters ham composition but does not substantially increase the incidence of intramuscular colour defects.
EU registers new protected geographical indication “Pernil Cerretà”
The EU has recognized the “Pernil Cerretà” PGI, produced in 24 regions of Catalonia, thereby strengthening the protection of this traditional ham and its connection to the region.
Hyperspectral imaging and predictive microbiology for the non-invasive evaluation of the growth probability of Staphylococcus aureus in sliced dry-cured ham
Hyperspectral imaging can provide the water activity (aw) chemical image of sliced dry-cured ham.
Fermented rapeseed meal enhances meat quality and metabolic profile in finishing pigs
Fermented rapeseed meal improves pork quality.
EU: the Safe2Eat 2026 campaign strengthens information on food safety
Safe2Eat 2026 expands its reach to 23 countries and strengthens confidence in food safety with clear and accessible scientific information.
Genome-wide association study identified genomic regions and putative candidate genes affecting different backfat layers in Landrace pigs
Different backfat layers were regulated by distinct genetic variations.
Low-protein diets in lean genetics lines improve nitrogen efficiency without compromising growth or meat quality in finisher pigs
Low-protein diets in finishing pigs may improve nitrogen efficiency without affecting performance and carcass quality.
Mercosur: Parliament approves safeguard clauses to protect EU agriculture
MEPs backed extra safeguards on Tuesday to prevent harm to Europe’s agriculture sector following trade liberalisation with Mercosur countries.
Argentina: Pork drove increased meat consumption in 2025
The increase in per capita meat consumption was mainly driven by pork, which registered the highest year-on-year growth and consolidated its position on Argentinian tables.
EFSA assesses bacterial growth in meat intended for freezing
EFSA assessed how bacteria grow in meat from cattle, sheep, and pigs during chilling, storage, and defrosting.
Bioactive peptides from Spanish dry-cured ham: Antioxidant effects using a Caenorhabditis elegans model
Dry-cured ham peptides have potential as functional ingredients or nutraceuticals useful to combat oxidative damage in the body.
Effects of glutamine supplementation on carcass traits, proximate composition, amino acid profile and inflammatory markers in different muscles of pigs
Dietary glutamine supplementation after weaning can improve pig health and pork quality traits at slaughter.
Low protein diets balanced with amino acids sustain growth and modulate muscle and microbiota in finishing pigs
Amino acid balanced low protein diets may reduce nitrogen excretion without affecting efficiency in finishing pigs.
