Tikk, K. 2007. The influence of feeding and aging on pork quality. Doctoral thesis. ISSN 1652-6880, ISBN 978-91-576-7390-9 The objective of the present thesis was to obtain a more basic understanding on how production factors such as feeding strategies and aging of the meat influence consumerrelated pork quality attributes. Especially, post mortem colour characteristics of fresh pork and flavou...

Three parasites pose a public health risk from the ingestion of raw or undercooked pork, namely: Trichinella spiralis, Taenia solium and Toxoplasma gondii. Inspection procedures, when practised according to prescribed methods, are effective in eliminating the majority of risks from T. spiralis and T. solium. No suitable methods for the post-slaughter detection of T. gondii are available. All th...

Our laboratory recently produced genetically engineered (GE) Meishan pigs containing a ZFN-edited myostatin loss-of-function mutant. These GE pigs develop and grow as normal as wild type pigs but produce pork with greater lean yield and lower fat mass. To assess any potential subchronic toxicity risks of this GE pork, a 90-day feeding study was conducted in Sprague-Dawley rats. Rats were random...

Japan’s dairy industry is under heavy governmental regulation. This has serious consequences; for instance, controls on the imports of butter leads to periodic butter shortages. The collection of raw milk from farmers is monopolized by agricultural cooperatives in the region, which blend the raw milk from many farmers and sell it to dairy processing firms. Therefore, there is no opportunity for...

Methicillin resistant Staphylococcusaureus (MRSA) have emerged among livestock in several countries. In this study, we describe the results of a screening performed in pigs and raw pork samples in Thailand. Ten pork samples and 15 nasal swabs from pigs were collected from 2 markets and 1 pig farm in the Samuth Songkhram province in Thailand. MRSA were isolated using selective isolation procedur...

Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured where 15% of the pork back fat was substituted with linseed oil (LO) or fish oil (FO). Green tea catechins (GTC) and green coffee antioxidant (GCA) were added to both LO (LGTC 200 and LGCA 200) and FO (FGTC 200 and FGCA 200) substituted sausages at a level of 200mg/kg. Raw and cooked pork sausages we...

Meat is very rich and convenient source of nutrients including also a large extent of microelements. Contamination with heavy metals is a serious threat because of their toxicity, bioaccumulation and biomagnifications in the food chain. The lead concentrations depend on the environmental conditions and the food production methods. Ingestion of contaminants, especially heavy metals, by animals c...

Trichinella is a nematode parasite which is found in a wide variety of animals in virtually every country where it has been studied. Historically associated with pork, human trichinellosis, resulting from ingestion of Trichinella larvae in raw or undercooked meat, can be a serious disease. While many countries have eliminated pork as a source of human infection through routine inspection progra...

Increased public concern, legislation and environmental regulations have focused on pollution and have created a major threat to the viability and growth of the pork industry. Even though water pollution control has been the major focus of regulations and concern, recent public concerns and law suits have revolved around odors from pork operations. Several communities are creating zoning ordina...

The tapeworm Taenia solium is the parasite responsible for neurocysticercosis, a neglected tropical disease of public health importance, thought to cause approximately 1/3 of epilepsy cases across endemic regions. The consumption of undercooked infected pork perpetuates the parasite's life-cycle through the establishment of adult tapeworm infections in the community. Reducing the risk associate...