Article
Multidisciplinary Sciences
Marika Vitali, Paolo Bosi, Elena Santacroce, Paolo Trevisi
Summary: The study aimed to assess the presence of ABM in Italian Heavy pig carcasses and their relationship with pre-slaughter factors, finding that skin and tail lesions were the main welfare issues, while ham defects may be useful indicators of pre-slaughter stress.
Article
Agriculture, Dairy & Animal Science
Paulina Przyborowska-Zhalniarovich, Dominiek Maes, Iwona Otrocka-Domagala, Katarzyna Pazdzior-Czapula, Agnieszka Wiszniewska-Laszczych, Marta Soltysiuk
Summary: The prevalence of respiratory diseases in slaughter pigs is a major concern for swine herds worldwide, and it negatively affects pork quality. This study investigated the association between respiratory health of slaughter pigs and carcass and meat quality. The findings confirm that respiratory diseases reduce weight and meatiness and cause deviation in pH value, highlighting the negative influence of lung lesions on animal health, welfare, performance, and carcass quality.
Article
Agriculture, Dairy & Animal Science
Valentina Montoya Urrea, Ana Maria Bridi, Maria Camila Ceballos, Mateus J. R. Paranhos da Costa, Luigi Faucitano
Summary: The results of the study suggest that using lower loading densities (<= 235 kg/m(2)) during transportation allows pigs to have sufficient space to rest, travel more comfortably, and arrive less fatigued at the slaughter plant.
JOURNAL OF ANIMAL SCIENCE
(2021)
Review
Engineering, Chemical
Jagoda Zurek, Mariusz Rudy, Magdalena Kachel, Stanislaw Rudy
Summary: The analysis emphasizes that social pressure for increased protection and welfare of animals comes from the initiative of people living in urbanized areas, while also stressing the importance of respecting the right to freedom of religion. Scientists need to objectively evaluate the practices of ritual slaughter when considering animal welfare and meat quality.
Article
Agriculture, Dairy & Animal Science
Zhongyang Guo, Xiaoling Chen, Daiwen Chen, Mingzhou Li, Jingdong Yin, Bing Yu, Jun He, Zhiqing Huang
Summary: The study shows that increasing the slaughter age of DLY pigs results in significant improvements in growth traits and nutritional value, but leads to a decrease in pork sensory quality.
ANIMAL BIOTECHNOLOGY
(2022)
Article
Multidisciplinary Sciences
Emmanuel O. Njoga, Stanley U. Ilo, Obichukwu C. Nwobi, Onyinye S. Onwumere-Idolor, Festus E. Ajibo, Chinwe E. Okoli, Ishmael F. Jaja, James W. Oguttu
Summary: This study investigated the pre-slaughter, slaughter, and post-slaughter practices of slaughterhouse workers in four slaughterhouses in Southeast, Nigeria and discussed their impacts on meat quality and safety. The findings revealed that the practices of slaughterhouse workers were inappropriate and caused stress to the food-producing animals, resulting in detrimental effects on the quality and safety of meats. Therefore, it is necessary to improve the welfare condition of animals, mechanize abattoir operations, and train slaughterhouse workers on hygienic carcass/meat processing practices.
Article
Food Science & Technology
Sabine Conte, Candido Pomar, Diovani Paiano, Yan Duan, Pengfei Zhang, Janie Levesque, Frederic Guay, Nicolas Devillers, Luigi Faucitano
Summary: This study fed pigs with different feeding strategies but found no significant effects on pig growth and meat quality. The inefficiency of the dietary treatments applied may be attributed to the low ratio of fat to digestible carbohydrate in the diets and the mild pre-slaughter stress conditions encountered by the pigs.
Review
Food Science & Technology
E. M. Claudia Terlouw, Brigitte Picard, Veronique Deiss, Cecile Berri, Jean-Francois Hocquette, Benedicte Lebret, Florence Lefevre, Ruth Hamill, Mohammed Gagaoua
Summary: Lack of robust models for predicting meat quality traits using muscle biochemical characteristics may be due to neglect of various aspects of the model paradigm, including the impact of preslaughter stress on meat quality, the fact that phenotypic similarity does not imply similarity in biological causes, and the complexity of biological systems, which can reach homeostatic equilibrium in countless ways involving thousands of interacting processes and molecules.
Article
Food Science & Technology
Lis Alban, Boris Antunovic, Madalina Belous, Aivars Berzins, Silvia Bonardi, Rosa Maria Garcia-Gimeno, Ian Jenson, Arja Helena Kautto, Michal Majewski, Derk Oorburg, Ioannis Sakaridis, Alexandrina Sirbu, Madalena Vieira-Pinto, Ivar Vagsholm, Jesper Valentin Petersen
Summary: A questionnaire survey was conducted to investigate the procedures and responses of different countries when pigs are slaughtered too early after treatment with antimicrobials. A best practice model was developed, involving quantitative risk assessment and consideration of maximum residue limits and acceptable daily intake values, in order to make risk-based management decisions.
Article
Agriculture, Dairy & Animal Science
Sang-Hyon Oh, Chul Young Lee, Dong-Heon Song, Hyun-Wook Kim, Sang Keun Jin, Young-Min Song
Summary: The present study aimed to assess the feasibility of increasing the slaughter weight of non-lean finishing pigs to improve meat quality. The results showed that increasing the slaughter weight can increase overall carcass and belly yield, but it can also lead to excessive backfat deposition, negatively impacting production efficiency. However, the increase in slaughter weight has little influence on the overall sensory quality of fresh or cooked meat.
JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jing Li, Yuanyuan Yang, Tengfei Zhan, Qingyu Zhao, Junmin Zhang, Xiang Ao, Jian He, Jianchuan Zhou, Chaohua Tang
Summary: Increasing slaughter weight in finishing pigs results in higher backfat thickness and intramuscular fat content, while reducing shear force and cooking loss values. Phosphatidylcholine and phosphatidylethanolamine levels decrease with the increase in slaughter weight. Various fatty acids, specifically oleic and linoleic acids, in phosphatidylcholine were significantly altered by slaughter weight.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Zemachu Ashuro, Nathnael Zeysse, Mulugeta Ayalew
Summary: A cross-sectional study in southern Ethiopia found that a majority of meat handlers have poor knowledge and practices regarding meat hygiene. Educational level, meat hygiene training, and supportive supervision by health professionals were identified as key factors associated with improved meat hygiene knowledge and practices among meat handlers.
SCIENTIFIC REPORTS
(2023)
Article
Agriculture, Dairy & Animal Science
Piotr Matyba, Tomasz Florowski, Krzysztof Dasiewicz, Karolina Ferenc, Jaroslaw Olszewski, Michal Trela, Gilbert Galemba, Miroslaw Slowinski, Maria Sady, Dominika Domanska, Zdzislaw Gajewski, Romuald Zabielski
Summary: Pigs with intrauterine growth restriction (IUGR) have high perinatal mortality and dysfunction of internal organs, adipose, and muscle tissues. This study compares IUGR pigs and normal pigs from birth to slaughter, finding that although IUGR pigs have lower slaughter weight, their meat quality is not significantly different from normal pigs and is even preferred by consumers for its taste, smell, and tenderness. The slightly different chemical composition and structure of muscle tissue in IUGR pigs contribute to their consumer appeal.
Article
Food Science & Technology
E. M. Claudia Terlouw, Veronique Deiss, Thierry Astruc
Summary: The study found that compared to electrical stunning, gas stunning resulted in a faster pH decline in the Longissimus lumborum muscle, but had minor effects on other muscles, as well as color and drip loss. The impact of stress and muscle contractions during unconsciousness induction was slightly greater with gas stunning, but differences were limited to certain muscles only.
Article
Biochemistry & Molecular Biology
Yan Liu, Shenggang Yin, Jiayong Tang, Yonggang Liu, Gang Jia, Guangmang Liu, Gang Tian, Xiaoling Chen, Jingyi Cai, Bo Kang, Hua Zhao
Summary: Dietary supplementation of organic selenium can alleviate the skeletal muscle damage caused by chronic heat stress in growing pigs, improve antioxidant capacity, and enhance meat quality.
Article
Agriculture, Multidisciplinary
Mohammed Gagaoua, E. M. Claudia Terlouw, Didier Micol, Abdelghani Boudjellal, Jean-Francois Hocquette, Brigitte Picard
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2015)
Article
Biochemical Research Methods
Mohammed Gagaoua, E. M. Claudia Terlouw, Abdelghani Boudjellal, Brigitte Picard
JOURNAL OF PROTEOMICS
(2015)
Article
Food Science & Technology
E. M. Claudia Terlouw, Cecile Bourguet, Veronique Deiss, Christophe Mallet
Review
Food Science & Technology
Claudia Terlouw, Cecile Bourguet, Veronique Deiss
Article
Food Science & Technology
Mohammed Gagaoua, Didier Micol, Brigitte Picard, Claudia E. M. Terlouw, Aidan P. Moloney, Herve Juin, Karine Meteau, Nigel Scollan, Ian Richardson, Jean-Francois Hocquette
Article
Food Science & Technology
Mohammed Gagaoua, E. M. Claudia Terlouw, Brigitte Picard
Article
Agriculture, Multidisciplinary
Brigitte Picard, Mohammed Gagaoua, Didier Micol, Isabelle Cassar-Malek, Jean-Francois Hocquette, Claudia E. M. Terlouw
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2014)
Article
Agriculture, Dairy & Animal Science
L. Trefan, A. Doeschl-Wilson, J. A. Rooke, C. Terlouw, L. Buenger
JOURNAL OF ANIMAL SCIENCE
(2013)
Article
Food Science & Technology
Mohammed Gagaoua, Claudia Terlouw, Ian Richardson, Jean-Francois Hocquette, Brigitte Picard
Article
Agriculture, Dairy & Animal Science
Anna-Maria Reiche, Frigga Dohme-Meier, E. M. Claudia Terlouw
APPLIED ANIMAL BEHAVIOUR SCIENCE
(2020)
Review
Food Science & Technology
E. M. Claudia Terlouw, Brigitte Picard, Veronique Deiss, Cecile Berri, Jean-Francois Hocquette, Benedicte Lebret, Florence Lefevre, Ruth Hamill, Mohammed Gagaoua
Summary: Lack of robust models for predicting meat quality traits using muscle biochemical characteristics may be due to neglect of various aspects of the model paradigm, including the impact of preslaughter stress on meat quality, the fact that phenotypic similarity does not imply similarity in biological causes, and the complexity of biological systems, which can reach homeostatic equilibrium in countless ways involving thousands of interacting processes and molecules.
Article
Food Science & Technology
E. M. Claudia Terlouw, Veronique Deiss, Thierry Astruc
Summary: The study found that compared to electrical stunning, gas stunning resulted in a faster pH decline in the Longissimus lumborum muscle, but had minor effects on other muscles, as well as color and drip loss. The impact of stress and muscle contractions during unconsciousness induction was slightly greater with gas stunning, but differences were limited to certain muscles only.
Article
Food Science & Technology
E. M. Claudia Terlouw, Veronique Deiss, Thierry Astruc
Summary: The study used thirty-one pigs to investigate induction of unconsciousness and behavioral reactions in different gas mixtures. All pigs lost consciousness, experienced respiratory difficulties, and involuntary muscle contractions. Differences were found in behavior latency and delays between behaviors among the mixtures. Overall, discomfort was caused by all mixtures, and the addition of O2 or N2O to the CO2 mixture did not provide an advantage.
Editorial Material
Food Science & Technology
Claudia Terlouw, Mohammed Gagaoua
Article
Multidisciplinary Sciences
Mylene Delosiere, Agnes Thomas, Claudia Terlouw, Denis Durand
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.
