Pork producers can have difficulty operating or expanding existing facilities or establishing new facilities based on perceived negative impacts to the environment and surrounding community. It is critical to understand the characteristics and practi...
This systematic review aimed to assess the effectiveness of pre-harvest interventions to control the main foodborne pathogens in pork in the European Union. A total of 1180 studies were retrieved from PubMed® and Web of Science for 15 pathogens ident...
Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in po...
The final phase in pork production is the transport of finisher pigs to the slaughterhouse. Fasting is one of the parameters that influence the stress coping ability of the pigs during transport and lairage. When implemented correctly with attention...
Among land animals, more pork is eaten in the world than any other meat. The earth holds about one billion pigs who deliver over 100 mmt of pork to people for consumption. Systems of pork production changed from a forest-based to pasture-based to dir...
As the global demand for products from food-producing animals increases with greater household economic capacity, there is an increased emphasis on the development of precision technologies for monitoring the health, product production, and wellbeing...
Food animal production practices are often cited as having negative animal welfare consequences. The U.S. swine industry has not been exempt from such criticisms. Little is known, however, about how lay citizens who are not actively engaged in agricu...
The frequent fluctuation of pork prices has seriously affected the sustainable development of the pork industry. The accurate prediction of pork prices can not only help pork practitioners make scientific decisions but also help them to avoid market...
To avoid the occurrence of boar taint in pork, the castration of piglets without pain relief is a common practice in many European countries. The public has been calling for more animal-friendly alternatives, which include anesthesia/analgesia, immun...
The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but wit...
Streptococcus suis is one of the most important zoonotic pathogens causing serious diseases in both pigs and humans, especially serotype 2. In northern Thailand, there is a notable prevalence of S. suis infection in humans and transmission has occurr...
The public health systems of Southeast Asian countries are financially challenged by a comparatively higher incidence of human S. suis infections than other geographical areas. Efforts to improve practices in production settings, including improved m...
Sustainability has been an emerging issue for years in the economy and agriculture. Making agriculture sustainable has become so essential that it has become part of the Common Agricultural Policy (CAP). However, producers ultimately decide individua...
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Pork occupies an important place in the diet of the population of Nagaland, one of the North East Indian states. We carried out a pilot study along the pork meat production chain, from live animal to end consumer. The goal was to obtain information...
Foodborne microbial diseases have a significant impact on public health, leading to millions of human illnesses each year worldwide. Pork is one of the most consumed meat in Europe but may also be a major source of pathogens introduced all along the...
Staphylococcus aureus is one of the major foodborne pathogens and can cause serious foodborne illness in humans by foods contaminated with S. aureus enterotoxins. In recent years, livestock-associated S. aureus has been a major public health concern...
Pork belly, prized for its unique flavor and texture, is often overlooked in breeding programs that prioritize lean meat production. The quality of pork belly is determined by the number and distribution of muscle and fat layers. This study aimed to...
This review synthesizes current knowledge on the risks posed by viral foodborne infections associated with pork, emphasizing their global prevalence and the complexity of managing such pathogens. It covers a range of significant viruses, including he...
In the past, the Argentine livestock production system was based on the extensive breeding that used pastures. However, technological progress and the use of land for soybean production are leading to a strong intensification of beef production, with...
This paper aimed to study the biodegradation of collagen-containing waste (pork skin) induced by collagenase and Neutrase 1.5 MG enzymes and compare the amino acid, peptide, and carbohydrate composition of hydrolysis products. It was found that the d...
The quality assurance of pork meat and products includes the study of factors prior to slaughter such as handling practices, diet and castration, and others during the post-mortem period such as aging, storage, and cooking. The development over the l...
This study investigates consumer behavior and interest in “welfare-friendly” forms of pork production, considering the growing presence of animal welfare-focused breeding practices. The aim is to outline the typical profile of pork consum...
This research was based on a questionnaire applied to a sample of Portuguese consumers. Most participants agreed that the influence of meat consumption on human health depends on the amount consumed, while practically none believed that meat is bad f...
Growing demand for sustainably driven production systems, especially pork, requires a holistic or system thinking approach. Life Cycle Thinking (LCT) offers a robust methodological background as one of the approaches to achieving system analysis for...
The modernization of pig production has led to increasingly larger populations of pigs. This dynamic allows for accelerated production and ensures a steady pork supply but also facilitates the spread of infections. PCV2 is a ubiquitous virus and can...
Large amounts of yoghurt acid whey (YAW) are annually generated as a result of Greek-style yoghurt production, which poses a great hazard to the environment. In terms of sustainability, YAW application in the meat industry appears as a great alternat...
A common practice in Iberian pigs is the castration of both males and females, and it can be carried out surgically or by immunization against gonadotropin-releasing factor (GnRF). The aim of this work was to determine consumers’ overall liking...
Processing methods affect the quality and, most importantly, safety of meat. The effects of various marinades, a kind of green processing technology commonly used in Poland, on PAH contamination in pork neck loins, the most frequently grilled pork me...
This study presents a comparison of the performance and the ranking of pork producers in 16 countries over the period 2012–2017. Data envelopment analysis (DEA) is used to make the ranking and identify the best practices among the involved coun...
Antibiotic resistance among pathogenic bacteria in humans and animals poses a critical public health challenge, leading to diminished effectiveness of existing antimicrobial treatments. Notably, animal-derived food products are significant vectors fo...
Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef, lamb, and pork. Drivers of consumer liking are interrelated across these species, but there are differences in consumer preferences. Animal age, animal diet, and...
Sows and boars that have reached the end of their productive lives have a greater risk for welfare problems. This paper reviews literature on culling reasons that may affect the animals’ fitness for transport. The top two reasons identified for culli...
This paper provides a comprehensive analysis of the performance of hyperspectral imaging for detecting adulteration in red-meat products. A dataset of line-scanning images of lamb, beef, or pork muscles was collected taking into account the state of...
The modernization of pig farming has resulted in increasingly dense pig populations. While this accelerates production and ensures a steady pork supply, it also increases the risk of infection transmission. As an endemic and widely distributed pathog...
The aim of this study was to determine the concentration of 19 organochlorine pesticides (OCPs): (hexachlorocyclohexane (α-HCH, β-HCH, δ–HCH), lindane, aldrin, heptachlor, heptachlor epoxide, trans-chlordane, cis-chlordane, end...
Surgical castration of male piglets is a common practice to prevent boar taint and reduce aggressive behaviour. However, it raises welfare concerns and alters carcass fat deposition. Immunocastration, a vaccine-based alternative targeting gonadotropi...
Two alternative, complementary analytical strategies were successfully used to identify the most common meat species—beef, pork and chicken—in meat products. The first innovative high-throughput approach was based on triacylglycerols fing...
African swine fever (ASF) is currently the most threatening disease for domestic and wild pigs worldwide. Wild boar has been the main affected species in all EU countries except for Romania, where most notifications occur in domestic pigs. The spread...
Traditional pork meat products produced through artisanal smoking and drying techniques are highly appreciated for their distinctive sensory characteristics; however, such practices may raise concerns regarding both chemical and microbiological safet...
The human population is growing and urbanising. These factors are driving the demand for animal-sourced proteins. The rising demand is favouring livestock intensification, a process that frequently relies on antibiotics for growth promotion, treatmen...
Aggressive behaviour in pigs poses significant challenges to animal welfare, production efficiency, and economic performance in the pork industry. This review explores the multifaceted causes of pig aggression, focusing on genetic, environmental, and...
With the advancement of Agriculture 4.0, intelligent systems and data-driven technologies offer new opportunities for pork supply-demand balance regulation, while also confronting challenges such as production cycle fluctuations and epidemic outbreak...
The prevention of disease introduction into swine herds requires the practice of science-based protocols of biosecurity that have been validated to reduce the risk of the entry of targeted pathogens. The fundamental pillars of biosecurity include bio...
Substantial evidence supports successful management of gilts as an absolutely necessary component of breeding herd management and the pivotal starting point for the future fertility and longevity of the breeding herd. Therefore, gilt management pract...
The development of research methods and tools related to microbiome investigation, as well as widened knowledge and awareness concerning the significance of microorganisms inhabiting mammalian organisms, has led to an increasing popularity of studies...
The transition of existing food value chains towards greater sustainability is a societal imperative and a potential competitive factor. To succeed, some actors in the chains define new practices to establish common sustainability goals. To date, the...
The weaning of pigs in most commercial pork production systems is an abrupt event performed at a fairly young age, i.e., mostly between 2.5 and 5 weeks of age. This practice induces a stress response, and its impact on behavior, performance and the g...
To ensure food safety and protect human health, the levels of polycyclic aromatic hydrocarbon (PAH) contamination in model smoked-pork meat products were examined to select which type of casing and variant of raw material contributes to minimizing th...
The foodborne disease burden (FBDB) related to 26 major biological hazards in France was attributed to foods and poor food-handling practices at the final food preparation step, in order to develop effective intervention strategies, especially food s...
The Banija spotted pig (BS) is a Croatian autochthonous breed that was officially recognised in 2018. The breed remains threatened with extinction and is on its way to establishing a production cycle that will ensure long-term conservation and sustai...
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