Nutritional impacts on pork meat quality Part 1 – Effect of magnesium, selenium and vitamin E

Pre-slaughter handling may have tremendous impacts on pork meat quality especially water-holding capacity and meat color stability. Supplementing pig diets with selective nutritional additives may partially offset the unfavorable effects of pre-slaughter stress and of post-mortem biochemical changes on pork quality explains Dr THAU KIONG CHUNG.

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