Nutritional impacts on pork meat quality Part 2 – Effect of 25-OH-D3 and grape polyphenols

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 postmortem biochemical changes on pork quality explains Dr THAU KIONG CHUNG.

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