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Liu Z, Yu Z, Zhao J, Han X, Li C, Geng N, Yu M. The influence of traceability label trust on consumers' traceability pork purchasing behavior: Based on the moderating effect of food safety identification. PLoS One 2024; 19:e0306041. [PMID: 38941301 PMCID: PMC11213355 DOI: 10.1371/journal.pone.0306041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Accepted: 06/06/2024] [Indexed: 06/30/2024] Open
Abstract
Based on 908 consumer questionnaire data from 15 urban areas in Shanghai, we use the binary logit model to empirically analyze the impact of traceability label trust on consumers' traceable pork purchase behavior and the moderating effect of food safety identification. After constructing the theoretical analysis framework, this paper verifies it from the two aspects of statistical analysis and econometric analysis and tests the robustness of the final results. The results show that: first, traceability label trust has a significant positive impact on consumers' traceability pork behavior. Second, food safety identification can significantly strengthen and promote this process. Third, consumers' purchasing behavior is significantly positively affected by traceable pork consumption scenarios and price labels, but the permanent elderly in the composition of family members significantly negative impact on it. Therefore, we put forward relevant policy suggestions, such as strengthening the knowledge popularization and publicity based on the advantageous commodity attributes of traceable pork, carrying out food safety knowledge popularization education, and enhancing consumers' risk perception and food safety identification ability.
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Affiliation(s)
- Zengjin Liu
- Shanghai Academy of Agricultural Sciences, Shanghai, China
| | - Zhuo Yu
- School of Management, Ocean University of China, Qingdao, Shandong, China
| | - Jing Zhao
- School of Management, Ocean University of China, Qingdao, Shandong, China
| | - Xibing Han
- College of Public Administration, Shandong Normal University, Jinan, China
| | - Caixia Li
- Faculty of Environmental Science, Nagasaki University, Nagasaki, Japan
| | - Ning Geng
- College of Public Administration, Shandong Normal University, Jinan, China
| | - Meilian Yu
- Shanghai Academy of Agricultural Sciences, Shanghai, China
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2
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Teixeira A, Álvarez-Rodríguez J. Improving the Meat and Meat Product Quality of Rare Pork Breeds and Genetic Types. Foods 2024; 13:1901. [PMID: 38928842 PMCID: PMC11202922 DOI: 10.3390/foods13121901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024] Open
Abstract
Pork is the most consumed meat globally, particularly in Asia, Europe, and America [...].
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Affiliation(s)
- Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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3
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Wang W, Zhang L, Hu P, Wang Y, Jin X, Chen R, Zhang W, Ni Y, Wang J. Multifunctional packaging film with sustained release behavior triggered by pH microenvironment for efficient preservation of pork. Food Chem 2024; 438:138007. [PMID: 37983994 DOI: 10.1016/j.foodchem.2023.138007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 10/27/2023] [Accepted: 11/14/2023] [Indexed: 11/22/2023]
Abstract
To tackle microbial contamination and spoilage during pork storage, transportation, and sales, a novel packaging film with exogenously driven controlled release behavior was designed through the demand-directed preparation of the emulsion of shellac-encapsulated cinnamaldehyde nano-capsules (SNCs) and the ingenious integration of chitosan (CS) film matrix. Among them, the SNCs were synthesized using the solvent exchange method, allowing controlled release of cinnamaldehyde (CA) in response to volatile alkaline substances present in the meat. The electrostatic interaction between SNCs and CS molecules improved the thermal stability, water resistance, tensile strength, and viscosity of the film-forming solution, while the CA in SNCs enhanced UV resistance and antimicrobial properties of the film. Notably, the CS film with SNC-100 loaded (CSNCs-100 film) achieved 99% inhibition against both E. coli and S. aureus, regulated environmental moisture, and prolonged the freshness duration of pork by an impressive six days.
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Affiliation(s)
- Wenze Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Liang Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Puyuan Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yuxuan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xinyi Jin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Rui Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wentao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Jianlong Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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4
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Zhang S, Huang Y, Zheng C, Wang L, Zhou Y, Chen W, Duan Y, Shan T. Leucine improves the growth performance, carcass traits, and lipid nutritional quality of pork in Shaziling pigs. Meat Sci 2024; 210:109435. [PMID: 38246121 DOI: 10.1016/j.meatsci.2024.109435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 01/03/2024] [Accepted: 01/14/2024] [Indexed: 01/23/2024]
Abstract
Leucine is involved in promoting fatty acid oxidation and lipolysis, mediating lipid metabolism and energy homeostasis, thus it has been widely used in livestock production. However, the effects of leucine on fat deposition and nutrition in Shaziling pigs remain unclear. A total of 72 Shaziling pigs (150 days old, weight 35.00 ± 1.00 kg) were randomly divided into 2 groups and fed with basal diet (control group) or basal diet containing 1% leucine (leucine group) for 60 days. The results showed that leucine significantly increased the average daily feed intake but decreased the ratio of feed to gain (P < 0.05), increased the loin muscle area and serum glucose content (P < 0.05) of Shaziling pigs. Besides, leucine regulated the re-distribution of fatty acids from adipose tissue to muscle as it significantly increased the contents of C18:1n-9 and C22:6n-3 (DHA) in the longissimus thoracis while decreased the contents of C22:5n-3 (DPA), C20:5n-3 (EPA), and DHA in the adipose tissue of Shaziling pigs (P < 0.05). Lipidomic analysis showed that the contents of phosphatidylethanolamines (PEs), cardiolipins (CLs), and phosphatidylglycerols (PGs) in the longissimus thoracis and the contents of lysophosphatidylethanolamines (LPEs), ceramides (Cers), phosphatidylinositols (PIs) in adipose tissue of Shaziling pigs were decreased in leucine group (P < 0.05). Collectively, this study clarified that dietary addition of 1% leucine have a better effect on growth performance and the deposition of beneficial fatty acids in the muscle of Shaziling pigs, which is conductive to the production of high quality and healthy pork. In addition, leucine altered the lipid composition of muscle and fat in Shaziling pigs. The related results provide a theoretical basis and application guidance for regulating fat deposition in Shaziling pigs, which is important for the healthy breeding of Shaziling pigs.
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Affiliation(s)
- Shu Zhang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Yuqin Huang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Changbing Zheng
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, PR China
| | - Liyi Wang
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Yanbing Zhou
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Wentao Chen
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China
| | - Yehui Duan
- Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, Hunan 410125, PR China
| | - Tizhong Shan
- College of Animal Sciences, Zhejiang University, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Molecular Animal Nutrition (Zhejiang University), Ministry of Education, Hangzhou, Zhejiang 310058, PR China; Key Laboratory of Animal Feed and Nutrition of Zhejiang Province, Hangzhou, Zhejiang 310058, PR China.
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5
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Čandek-Potokar M, Lebret B, Gispert M, Font-I-Furnols M. Challenges and future perspectives for the European grading of pig carcasses - A quality view. Meat Sci 2024; 208:109390. [PMID: 37977057 DOI: 10.1016/j.meatsci.2023.109390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 11/03/2023] [Accepted: 11/05/2023] [Indexed: 11/19/2023]
Abstract
This study sought to evaluate pig carcass grading, describing the existing approaches and definitions, and highlighting the vision for overall quality grading. In particular, the current state of pig carcass grading in the European Union (SEUROP system), its weaknesses, and the challenges to achieve more uniformity and harmonization across member states were described, and a broader understanding of pig carcass value, which includes a vision for the inclusion of meat quality aspects in the grading, was discussed. Finally, the noninvasive methods for the on-line evaluation of pig carcass and meat quality (hereafter referred to as pork quality), and the conditions for their application were discussed. As the way pigs are raised (especially in terms of animal welfare and environmental impact), and more importantly, their perception of pork quality, is becoming increasingly important to consumers, the ideal grading of pigs should comprise pork quality aspects. As a result, a forward-looking "overall quality" approach to pork grading was proposed herein, in which grading systems would be based on the shared vision for pork quality (carcass and meat quality) among stakeholders in the pig industry and driven by consumer expectations with respect to the product. Emerging new technologies provide the technical foundation for such perspective; however, integrating all knowledge and technologies for their practical application to an "overall quality" grading approach is a major challenge. Nonetheless, such approach aligns with the recent vision of Industry 5.0, i.e. a model for the next level of industrialization that is human-centric, resilient, and sustainable.
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Affiliation(s)
- Marjeta Čandek-Potokar
- Agricultural Institute of Slovenia (KIS), Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
| | | | - Marina Gispert
- IRTA-Food Quality and Technology, Finca Camps i Armet, E-17121 Monells, Girona, Spain
| | - Maria Font-I-Furnols
- IRTA-Food Quality and Technology, Finca Camps i Armet, E-17121 Monells, Girona, Spain
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6
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Albert F, Kovács-Weber M, Bodnár Á, Pajor F, Egerszegi I. Seasonal Effects on the Performance of Finishing Pigs' Carcass and Meat Quality in Indoor Environments. Animals (Basel) 2024; 14:259. [PMID: 38254428 PMCID: PMC10812434 DOI: 10.3390/ani14020259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Most retailers in EU countries pay pig breeders for their animals' lean meat percentage, which does not align fully with measures of pork quality (such as colour). In this study, we investigated the effects of season (summer vs. autumn) on finishing pigs' performance, carcass characteristics, and meat quality parameters in 24 slaughter pigs. Growing performance traits (live weights, average daily weight gain), slaughter values (warm and cold carcass weights, trunk length, fat thickness) and meat quality parameters (pH at 45 min and 24 h postmortem, colour, drip loss, thawing loss, cooking loss, shear force, and meat composition) were recorded. Seasonal differences were more pronounced for the initial age, the number of days in the growing-finishing phase, and the average daily gain. There was also a significant difference in the trunk length between groups, the fat thickness on withers and loin, and also in mean fat thickness. A significant difference was found in the case of pH, total drip loss, and meat colour (L*). The intramuscular fat and collagen content of meat was significantly higher in summer; in contrast, the protein content of meat samples was considerably lower in summer. In conclusion, seasonal effects on finishers' performance, lean meat values, and several meat quality parameters highlight the importance of more profound seasonal settings of climate control to fulfil the progressively changing quantitative and qualitative requests of pork sector participants from farm to fork.
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Affiliation(s)
| | | | | | - Ferenc Pajor
- Department of Animal Husbandry Technology and Animal Welfare, Institute of Animal Sciences, Hungarian University of Agriculture and Life Sciences, Páter Károly 1, 2100 Gödöllő, Hungary; (F.A.); (M.K.-W.); (Á.B.); (I.E.)
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7
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Goluch Z, Rybarczyk A, Poławska E, Haraf G. Fatty Acid Profile and Lipid Quality Indexes of the Meat and Backfat from Porkers Supplemented with EM Bokashi Probiotic. Animals (Basel) 2023; 13:3298. [PMID: 37894022 PMCID: PMC10604290 DOI: 10.3390/ani13203298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 10/19/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
The study aimed to assess the effect of supplementation of pig diet with the Bokashi probiotic on the fatty acid profile of longissimus lumborum (LL) muscles and backfat. The research involved 120 hybrid pigs deriving from Naïma sows and P-76 boars. The experimental group's pigs received probiotics in their feed (containing Saccharomyces cerevisiae, Lactobacillus casei, and Lactobacillus plantarum). To analyze the fatty acid profile in intramuscular fat (IMF) of LL and backfat, 24 pig carcasses from the control group and 26 from the probiotic-supplemented group were randomly selected. Probiotic supplementation increased the Atherogenic Index, reduced the proportion of C20:4, and increased C12:0 and C18:2 n-6 in IMF LL, without affecting ΣSFA, ΣMUFA, and ΣPUFA. In backfat, probiotic supplementation decreased C18:1 and C18:2 n-6 proportion and increased C18:3 n-3, C20:3 n-6, and C20:4 n-6. These changes resulted in significantly higher ΣMUFA, ΣPUFA, PUFA Σn-3/Σn-6, and lower Saturation Index (SI). From a consumer health and technological point of view, probiotic supplementation improved the lipid profile of backfat to a greater extent than LL muscle. Bokashi, at a dose of 3 g/kg of feed in the last stage of pig production, had no significant effect on the fatty acid profile of the meat.
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Affiliation(s)
- Zuzanna Goluch
- Department of Food Technology and Nutrition, Wrocław University of Economics & Business, ul. Komandorska 118-120, 53-345 Wrocław, Poland; (Z.G.); (G.H.)
| | - Artur Rybarczyk
- Department of Animal Nutrition and Feed Science, Wrocław University of Environmental and Life Science, Chełmońskiego 38C, 51-630 Wrocław, Poland
| | - Ewa Poławska
- Institute of Genetics and Animal Biotechnology of the Polish Academy of Sciences, Postępu 36A, 05-552 Magdalenka, Poland;
| | - Gabriela Haraf
- Department of Food Technology and Nutrition, Wrocław University of Economics & Business, ul. Komandorska 118-120, 53-345 Wrocław, Poland; (Z.G.); (G.H.)
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Zuo J, Peng Y, Li Y, Zou W, Chen Y, Huo D, Chao K. Nondestructive detection of nutritional parameters of pork based on NIR hyperspectral imaging technique. Meat Sci 2023; 202:109204. [PMID: 37146500 DOI: 10.1016/j.meatsci.2023.109204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 03/22/2023] [Accepted: 04/24/2023] [Indexed: 05/07/2023]
Abstract
Nondestructive detection of the nutritional parameters of pork is of great importance. This study aimed to investigate the feasibility of applying hyperspectral image technology to detect the nutrient content and distribution of pork nondestructively. Hyperspectral cubes of 100 pork samples were collected using a line-scan hyperspectral system, the effects of different preprocessing methods on the modeling effects were compared and analyzed, the feature wavelengths of fat and protein were extracted, and the full-wavelength model was optimized using the regressor chains (RC) algorithm. Finally, pork's fat, protein, and energy value distributions were visualized using the best prediction model. The results showed that standard normal variate was more effective than other preprocessing methods, the feature wavelengths extracted by the competitive adaptive reweighted sampling algorithm had better prediction performance, and the protein model prediction performance was optimized after using the RC algorithm. The best prediction models were developed, with the correlation coefficient of prediction (RP) = 0.929, the root mean square error in prediction (RMSEP) = 0.699% and residual prediction deviation (RPD) = 2.669 for fat, and RP = 0.934, RMSEP = 0.603% and RPD = 2.586 for protein. The pseudo-color maps were helpful for the analysis of nutrient distribution in pork. Hyperspectral image technology can be a fast, nondestructive, and accurate tool for quantifying the composition and assessing the distribution of nutrients in pork.
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Affiliation(s)
- Jiewen Zuo
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yankun Peng
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Yongyu Li
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Wenlong Zou
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yahui Chen
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Daoyu Huo
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Kuanglin Chao
- Environmental Microbial and Food Safety Laboratory, USDA-ARS, Beltsville, MD 20705, United States
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9
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Wang Y, Zhang H, Yan E, He L, Guo J, Zhang X, Yin J. Carcass and meat quality traits and their relationships in Duroc × Landrace × Yorkshire barrows slaughtered at various seasons. Meat Sci 2023; 198:109117. [PMID: 36689802 DOI: 10.1016/j.meatsci.2023.109117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 01/12/2023] [Accepted: 01/13/2023] [Indexed: 01/19/2023]
Abstract
To understand characteristics of carcass traits and meat quality in pig population, 22 indicators of carcass characteristics and meat quality traits were measured on 278 Duroc × Landrace × Yorkshire barrows that were slaughtered in different seasons (spring, summer, autumn and winter). The effects of body weight and season on carcass characteristics and meat quality were analyzed by GLM procedure, followed the Bonferroni multiple test. The phenotypic correlations among those traits were calculated by employing the CORR procedure. In addition, the linear regression equations were constructed by stepwise regression model in REG procedure. The results showed that pigs slaughtered in spring had the heaviest body weight among the four seasons (P < 0.05), pigs slaughtered in summer had the lowest backfat depth and shear force (P < 0.05), and pigs slaughtered in winter had the lowest drip loss (P < 0.05). The results showed more variation in backfat depth, drip loss, intramuscular fat content, and shear force, compared with other indicators across pigs. Body weight had a significant association with loin eye area, average backfat depth and L⁎24 h (P < 0.05). Furthermore, regression equations for drip loss, cooking loss, shear force, and intramuscular fat content were constructed using more accessible indicators. Collectively, this study provided an overall view of carcass and meat quality traits in a commercial pig population in China, and illustrated that season significantly affected carcass characteristics and meat quality traits independently of body weight.
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Affiliation(s)
- Yubo Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Hailiang Zhang
- Key Laboratory of Animal Genetics, Breeding and Reproduction, MARA, National Engineering Laboratory for Animal Breeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Enfa Yan
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Linjuan He
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Jianxin Guo
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Xin Zhang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Jingdong Yin
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
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10
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Chernukha I, Kotenkova E, Pchelkina V, Ilyin N, Utyanov D, Kasimova T, Surzhik A, Fedulova L. Pork Fat and Meat: A Balance between Consumer Expectations and Nutrient Composition of Four Pig Breeds. Foods 2023; 12:foods12040690. [PMID: 36832765 PMCID: PMC9955543 DOI: 10.3390/foods12040690] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 02/08/2023] Open
Abstract
Food fat content is one of the most controversial factors from a consumer's point of view. Aim: (1) The trends in consumer attitudes towards pork and the fat and meat compositions in Duroc and Altai meat breeds and Livny and Mangalitsa meat and fat breeds were studied. (2) Methods: Netnographic studies were used to assess Russian consumer purchasing behavior. Protein, moisture, fat, backfat fatty acid content from pigs, longissimus muscles, and backfat from (A) Altai, (L) Livny, and (M) Russian Mangalitsa breeds were compared with those from (D) Russian Duroc. Raman spectroscopy and histology were applied to the backfat analysis. (3) Results: The attitude of Russian consumers to fatty pork is contradictory: consumers note its high fat content as a negative factor, but the presence of fat and intramuscular fat is welcomed because consumers positively associate them with better taste, tenderness, flavor, and juiciness. The fat of the 'lean' D pigs did not show a "healthy" fatty acid ratio, while the n-3 PUFA/n-6 PUFA ratio in the fat of the M pigs was the best, with significant amounts of short-chain fatty acids. The highest UFA content, particularly omega 3 and omega 6 PUFA, was found in the backfat of A pigs with a minimum SFA content. The backfat of L pigs was characterized by a larger size of the adipocytes; the highest monounsaturated and medium chain fatty acid contents and the lowest short-chain fatty acid content; the ratio of omega 3 to omega 6 was 0.07, and the atherogenicity index in L backfat was close to that of D, despite the fact that D pigs are a meat type, while L pigs are a meat and fat type. On the contrary, the thrombogenicity index in L backfat was even lower than the D one. (4) Conclusions: Pork from local breeds can be recommended for functional food production. The requirement to change the promotion strategy for local pork consumption from the position of dietary diversity and health is stated.
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11
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Baxter EM, Moustsen VA, Goumon S, Illmann G, Edwards SA. Transitioning from crates to free farrowing: A roadmap to navigate key decisions. Front Vet Sci 2022; 9:998192. [PMID: 36452143 PMCID: PMC9701704 DOI: 10.3389/fvets.2022.998192] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Accepted: 10/19/2022] [Indexed: 08/15/2023] Open
Abstract
There are animal welfare concerns about the continued use of permanent crating systems for farrowing and lactating sows, which is the most prevalent maternity system in global pig production. Greater societal attention in recent years has culminated in changes (or proposed changes) to regulations as well as market-driven initiatives to move away from crated systems. Transitioning from farrowing crates to systems that allow the sow greater freedom of movement and behavioral expression requires a number of key decisions, with various trade-offs apparent when trying to balance the needs of different stakeholders. This review discusses these decisions based on common questions asked by farmers, policy makers and other stakeholders when deciding on a new system to build/approve. Based on the latest scientific evidence and practical insight, decisions such as: whether to retrofit an existing barn or build a new one, what spatial dimensions are necessary per sow place, whether to adopt free farrowing or temporary crating, how to provide substrate/enrichment and be hygienic and environmentally friendly, and how to optimize the human inputs and transition between systems are considered. The aim of this paper is to provide a roadmap for those interested in uptake of higher welfare systems and practices, as well as to highlight areas requiring further optimization and research.
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Affiliation(s)
- Emma M. Baxter
- Animal Behaviour and Welfare, Animal and Veterinary Sciences Group, Scotland's Rural College, Edinburgh, United Kingdom
| | | | - Sébastien Goumon
- ETH Zurich, Animal Physiology, Institute of Agricultural Sciences, Zurich, Switzerland
| | - Gudrun Illmann
- Department of Ethology, Institute of Animal Science, Prague, Czechia
- Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czechia
| | - Sandra A. Edwards
- School of Natural and Environmental Sciences, Newcastle University, Newcastle upon Tyne, United Kingdom
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12
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Liang Y, Cheng Y, Xu Y, Hua G, Zheng Z, Li H, Han L. Consumer Preferences for Animal Welfare in China: Optimization of Pork Production-Marketing Chains. Animals (Basel) 2022; 12:3051. [PMID: 36359175 PMCID: PMC9658996 DOI: 10.3390/ani12213051] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 11/03/2022] [Accepted: 11/04/2022] [Indexed: 11/15/2023] Open
Abstract
Consumption demands for pork produced by farms that employ strategies to improve animal welfare ("animal welfare pork") will be an important indicator for predicting domestic pig feeding standards and pork industry development. This paper analyzes consumer preferences for animal welfare pork based on the choice experiment data of 1274 pork consumers in Guangdong province, China. The results show that consumers had a significant preference for animal welfare pork and that they were willing to pay a premium of 2.359-10.477 CNY/500 g (5.27-23.39%) on average. There is heterogeneity in consumer preferences regarding age, education level, and income. Producers of animal-derived products can not only adjust the mix of production conditions to improve pig welfare and innovate contractual arrangements for industry chain stakeholder groups, but they can also develop differentiated marketing strategies for animal welfare products to meet consumer demands for animal welfare.
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Affiliation(s)
- Yaoming Liang
- College of Economics & Management, South China Agricultural University, No. 483 Wushan Road, Tianhe District, Guangzhou 510642, China
- College of Veterinary Medicine, South China Agricultural University, Guangzhou 510642, China
| | - Yu Cheng
- School of Sociology and Anthropology, Sun Yat-sen University, 135 Xingang Road, Haizhu District, Guangzhou 510275, China
| | - Yanjie Xu
- College of Economics & Management, South China Agricultural University, No. 483 Wushan Road, Tianhe District, Guangzhou 510642, China
| | - Gengrong Hua
- Faculty of Social Sciences, University of Macau, Avenida da Universidade, Taipa, Macau 999078, China
| | - Zijian Zheng
- College of Economics & Management, South China Agricultural University, No. 483 Wushan Road, Tianhe District, Guangzhou 510642, China
| | - Hui Li
- College of Economics & Management, South China Agricultural University, No. 483 Wushan Road, Tianhe District, Guangzhou 510642, China
- College of Public Management, South China Agricultural University, Guangzhou 510642, China
- College of Natural Resources and Environment, South China Agricultural University, Guangzhou 510642, China
| | - Li Han
- College of Public Management, South China Agricultural University, Guangzhou 510642, China
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Vargas DA, Blandon SE, Sarasty O, Osorio-Doblado AM, Miller MF, Echeverry A. Shelf-Life Evaluation of Pork Loins as Influenced by the Application of Different Antimicrobial Interventions. Foods 2022; 11:foods11213464. [PMID: 36360077 PMCID: PMC9654175 DOI: 10.3390/foods11213464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 10/24/2022] [Accepted: 10/28/2022] [Indexed: 11/06/2022] Open
Abstract
The objective of the study was to determine the impact of antimicrobial interventions and refrigerated dark storage on the shelf-life of pork chops. Boneless pork loins (n = 36) were split and stored for 1, 14, 28, and 42 days at 2–4 °C after being treated with the following antimicrobials: water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or washing solution 750 ppm (WS750). After the end of dark storage, pork loins were further processed and sliced into chops, overwrapped in trays, and displayed for up to an additional 96 h in a retail case. Instrumental and visual color measurements as well as mesophilic and psychrotrophic aerobic bacteria, and lactic acid bacteria were measured. BB500 and FF3 performed better in inhibiting the growth of indicator bacteria under 6 logs; however, FF3 presented the best stability for color during storage. Principal component analysis clustered initial dark storage days with a* and chroma while % discoloration, hue, b* and microorganisms where clustered with longer dark storage times. In general, treatment FF3 presented the best performance, both in inhibiting microbial growth and maintaining the stability of color, thus increasing the shelf-life of pork loins.
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Affiliation(s)
- David A. Vargas
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Sabrina E. Blandon
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Oscar Sarasty
- Department of Agricultural and Applied Economics, Texas Tech University, Lubbock, TX 79409, USA
| | | | - Markus F. Miller
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
| | - Alejandro Echeverry
- Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, USA
- Correspondence: ; Tel.: +1-806-834-8733
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Natural flavonoid luteolin promotes the differentiation of porcine myoblasts through activation of PI3K/Akt/mTOR signaling. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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15
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Lin-Schilstra L, Fischer AR. Paradoxical consumers in four European countries: Meat-eating justification and willingness to pay for meat from animals treated by alternatives to surgical castration. Meat Sci 2022; 188:108777. [DOI: 10.1016/j.meatsci.2022.108777] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 02/10/2022] [Accepted: 02/21/2022] [Indexed: 11/30/2022]
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