Bài đăng: mEATquality (English)
Effects of space allowance, roughage supplement, and enrichment provision on growth, carcass weight and meat quality in conventional pig husbandry
This study investigated the effects of extensification factors on growth, carcass weight and meat quality of fattening pigs
1 ThíchBình luậnChia sẻMục yêu thích của tôi
Update from International Congress of Meat Science and Technology (ICoMST 2025 – Girona)
mEATquality project presented an insightful poster at ICoMST 2025 – Girona.
What intrinsic markers can verify meat origin and welfare-related production practices?
"Postmortem muscle proteomics reveals genetics and environmental enrichment effects: Implications for meat authentication" is now available on our website!
https://meatquality.eu/wp-content/uploads/2025/08/ICoMST_2025_Seren-Yigitturk.pdf
mEATquality project presented an insightful poster at ICoMST 2025 – Girona.
What intrinsic markers can verify meat origin and welfare-related production practices?
"Postmortem muscle proteomics reveals genetics and environmental enrichment effects: Implications for meat authentication" is now available on our website!
https://meatquality.eu/wp-content/uploads/2025/08/ICoMST_2025_Seren-Yigitturk.pdf
ThíchBình luậnChia sẻMục yêu thích của tôi
CONVERSION FROM WARNER-BRATZLER SHEAR FORCE (WBSF) TO SLICE SHEAR FORCE (SSF) TO CLASSIFY PORK LOIN TENDERNESS
Check out the poster and abstract we presented at ICoMST 2025 - now available on mEATquality website!
ThíchBình luậnChia sẻMục yêu thích của tôi
Postmortem muscle proteomics reveals breed specific responses to environmental enrichment and broiler meat quality
The meat industry faces growing pressure to adopt sustainable and welfare-friendly practices. This study used mass spectrometry-based proteomics to examine the effects of genetics
ThíchBình luậnChia sẻMục yêu thích của tôi
Pig native breeds for outdoor farming
Pigs obtained by crossing local native breeds with conventional commercial
breeds are better adapted to the outdoor environment, compared to pigs of
conventional breeds.
ThíchBình luậnChia sẻMục yêu thích của tôi
Pig genetics for sustainable and quality pork production
Optimised genetics in pigs is key for the sustainability and quality of pork production, as well as for addressing challenges such as disease resistance and environmental impact
1 ThíchBình luậnChia sẻMục yêu thích của tôi
Agri-food industry by-products and functional additives for pig feeding
Food waste can be reduced by many tons per year and converted to valuable
feed for animals. A Practice Abstract by mEATquality project.
ThíchBình luậnChia sẻMục yêu thích của tôi
Environmental enrichment to improve pig welfare. A Practice Abstract by the mEATquality project highlights that the right type, amount, and frequency of renewal of environmental enrichment can significantly improve pig welfare. Find the full Practice Abstract here: https://meatquality.eu/training-materials/
ThíchBình luậnChia sẻMục yêu thích của tôi
The mEATquality project and the enhancement of the sustainability of acorn-fed Iberian pig production
Our latest article in “Cerdo Ibérico” highlights the findings from the mEATquality project on sustainable Iberian pig production.
ThíchBình luậnChia sẻMục yêu thích của tôi
mEATquality at EMAC 2025
At the 54th EMAC Conference in Madrid, the mEATquality project hosted a well-attended session on consumer preferences for sustainable meat.
We shared insights from three consumer studies on:
Blockchain and trust
Visual cues at point-of-sale
How information affects taste perception
The session sparked a great discussion on the ethics of promoting “better” meat vs. reducing consumption.
Learn more about this event: https://meatquality.eu/media/
At the 54th EMAC Conference in Madrid, the mEATquality project hosted a well-attended session on consumer preferences for sustainable meat.
We shared insights from three consumer studies on:
Blockchain and trust Visual cues at point-of-sale How information affects taste perceptionThe session sparked a great discussion on the ethics of promoting “better” meat vs. reducing consumption.
Learn more about this event: https://meatquality.eu/media/ 
ThíchBình luậnChia sẻMục yêu thích của tôi