Attend our free webinar on ‘Meat Quality’ which will be hosted on July 6 at 15:00 CEST below.
The purpose of keeping animals in the livestock business is to ensure that consumers have access to safe, nutritious and healthy pieces of meat. Not only the processing plant determines this meat quality – quite the opposite is true: What animals experience during their lives determines to a large degree what consumers will find on their plate. Genetics, farming conditions and nutrition, to name a few, play a tremendous role in the eventual meat quality – and those aspects will be amply discussed in this webinar.
As the picture suggests, the main emphasis will be with pigs and pork – but there’s also attention for both poultry meat as well as veal.
This is a rectification of Jolien’s answer to the question about luminosity: the study indicates lower luminosity values, indicating darker colour of the meat which is preferred in most countries.
Jolien van Soest
Central Technical Manager
‘L-selenomethionine for sustainable meat production‘
- Growing world population and incomes increases the demand for meat
- This highlights the importance of sustainable production of meat, such as longer shelf-life and less rejection of meat for human consumption
- Trial with L-selenomethionine in Bonsmara bull calves shows how L-selenomethionine compared to sodium selenite can improve tenderness, final pH and purge allowing for more efficient meat production
- Data in swine and broilers show similar positive effects of L-selenomethionine on meat quality
- L-selenomethionine contributes to sustainable meat production
Dr. Grant Walling
Senior Service Geneticist
‘How Topigs Norsvin uses genetics to achieve Meat Quality standards’
- Market segmentation for meat quality
- How different products target different quality segments
- How we create product differences using genetics
- Challenges of realizing meat quality in the product supply chain
Bénédicte Lebret, PhD
‘Pork quality: a complex concept!‘
- The various quality attributes of pork
- Improving (or impairing!) pork quality attributes along the value chain from farm to fork
- Combining genetic and nutritional strategies to improve intrinsic and extrinsic quality attributes of pork
Vincent ter Beek
Host and editor Pig Progress