Meat Technical Library

Metalquimia presents high yield thawing D-Icer

Demand for raw materials in the meat industry fosters the need for stocks of frozen meat, whether due to market pressure, guaranteeing uninterrupted supply of raw materials, or due to geographical location write M Xargayo, E Fernandez, B Riera, M Garcia, A Cabezas, J Lagares. The growing use of frozen meat requires reliable, quality thawing in the least time possible.

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.

The effect of methionine source on the growth performance and meat quality of ducks

Drs LV-HUI SUN and DOLORES I. BATONON-ALAVO compare the effect of hydroxy-methionine (OH-Met) and DL-methionine (DL-Met) on the growth performance, carcass traits, feather growth, and redox status of Cherry Valley ducks.

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.

Improving chicken meat quality while promoting animal welfare

MATTHEW BEKKER presents that dietary organic trace minerals and antioxidants can reduce oxidative stress in broilers, improving welfare and meat quality.

Protecting and enhancing meat quality with vitamin E

Meat quality deterioration can occur due to a number of factors, including genetics, improper practices in handling, storage and cooking. However, lipid oxidation is probably the most substantive factor impacting commerciallycrucial parameters such as colour, flavour and texture. The important role vitamin E can play in reducing meat deterioration and colour changes by combating the negative effects of oxidation is explained by GILBERTO LITTA.

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