A uniform system for the classification of pig and bovine carcasses has been used in the member states of the European Union (EU) since the 1980s. Besides the grading of carcasses in accordance with the prescribed scale, this system also aims at specifying the reference presentations of carcasses for individual species including corrective factors for … [Read more…]
The development of the number of slaughtered heads of selected species of animals for slaughter has shown a steady decline in the case of cattle (including calves) and pigs since 1989. In contrast, the years 1989 to 1991 showed a very sharp drop in the case of sheep, and the latest years of the reference period demonstrate a … [Read more…]
Cathepsin L (CTSL) affects the proteolytic system of meat in pigs. Moreover, this gene belongs to the candidate genes for economically important traits in pigs. The objective of this study was to test the influence of mutation AJ315771:g.143C > T in the CTSL gene on qualitative and quantitative traits in pigs. The association analysis performed … [Read more…]
Swabs taken from slaughtered pigs, raw porcine meat, liver, and ready-to-eat meat products from the retail market were analysed for the presence of Salmonella spp. Of 163 swabs from slaughtered pigs 8 were positive, of 122 samples of raw pork and minced meat none were positive, and of 72 liver samples 5 were positive for … [Read more…]