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EU-FarmBook is an online platform that gathers and shares practical knowledge in agriculture, forestry, and broader rural development. All content is provided by research and innovation projects funded by the European Union. Learn more about this project on our website.

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    Filters

    79 results

      GO Q-OLOR Project: Immunocastration and Raman Sensing for Odor-Free Pork

      document
      Jan 10, 2021
      -
      Q-OLOR: strategies for obtaining pork free of boar taint
      INNOVACC
      • pork odor
      • immunocastration
      • androstenone
      • skatole
      • Raman spectroscopy
      • genetic markers
      • FMO5
      • CYP21
      • CYP2E1
      • SDR9C7

      Boar Rearing for Sustainable Pork Production

      video
      Jun 05, 2021
      -
      Renouncement of castration of male pigs – Introduction and establishment of boar fattening in the supply chain pork production
      Leonie Göbel
      • boar rearing
      • castration under anesthesia
      • boar meat
      • feed conversion rate
      • group housing
      • odor profile
      • RFID tracking
      • lean meat yield
      • slaughter management
      • pig breeding

      QOLOR: Eliminating Boar Taint in Pork Production

      document
      May 06, 2020
      -
      Q-OLOR: strategies for obtaining pork free of boar taint
      María Font Furnols
      • pork
      • boar taint
      • immunocastration
      • meat quality
      • genetics
      • androstenedione
      • skatole
      • Raman sensor
      • sensory evaluation
      • Pietrain

      Fermented Rapeseed Meal for Sustainable Pig Feed

      document
      Dec 31, 2022
      -
      Innovative technology of fermentation of rapeseed meal as feed for pigs
      Śląski Ośrodek Doradztwa Rolniczego
      • fermented rapeseed meal
      • monogastric animals
      • gut microbiome
      • pork quality
      • feed innovation
      • environmental impact
      • reduced fattening costs
      • native protein sources
      • GMO-free feed
      • EU-funded research

      Ultrasonic Treatment Effects on Pork Meat Preservation and Quality

      document
      Dec 31, 2021
      -
      Badania i opracowanie technologii produkcji mięsa wieprzowego w kierunku wydłużenia trwałości przechowalniczej, a także zachowania właściwości odżywczych, prozdrowotnych oraz przetwórczo – użytkowych tego surowca i jego produktów
      Mariusz Rudy
      • ultradźwięki
      • przechowywanie chłodnicze
      • mięso wieprzowe
      • utrwalanie mięsa wieprzowego
      • badania nad utrwalaniem mięsa
      • efekty ultradźwięków na mięsie wieprzowym
      • redukcja lipidowej utlenizacji
      • jakość mięsa wieprzowego
      • mikrobiologia mięsa
      • jakość sensoryczna mięsa
      • trwałość mięsa wieprzowego

    Relevant projects

    We found some projects that might be relevant for you, based on your search-query.

      Duroc Pig Selection for Traditional and Differentiated Pork Production

      document
      Nov 01, 2021
      -
      Selection of Duroc pigs for a traditional and distinguished pork production model (Rodapork)
      Cristina Brugalla Farres
      • Duroc
      • pork
      • genetics
      • meat quality
      • precision farming
      • intramuscular fat
      • feeding regimen
      • carcass composition
      • gastronomic quality
      • niche market

      Innovative Pork Patties and Food Neophobia: WTP, Purchase Intention, and Sensory Evaluation

      document
      Jan 23, 2019
      -
      DIVERSITY OF LOCAL PIG BREEDS AND PRODUCTION SYSTEMS FOR HIGH QUALITY TRADITIONAL PRODUCTS AND SUSTAINABLE PORK CHAINS
      Marjeta Čandek Potokar
      • food neophobia
      • willingness to pay
      • purchase intention
      • pork patties
      • non-hypothetical discrete choice experiment
      • hedonic evaluation
      • Porec Negre Mallorquí pig
      • food innovation
      • sensory evaluation
      • consumer acceptance

      Duroc Boar Selection for Premium Pork Production and Gourmet Meat Quality

      document
      Jan 10, 2021
      -
      Selection of Duroc pigs for a traditional and distinguished pork production model (Rodapork)
      INNOVACC
      • Duroc
      • porcino
      • genotipo
      • jamón de Parma
      • sacrificio
      • despiece
      • alimentación
      • calidad de carne
      • selección gourmet
      • genética porcina

      Strategies to Prevent Tail Biting in Intensive Pig Farming in Catalonia

      document
      Jan 10, 2021
      -
      Sectoral strategies for the prevention of caudophagy and to avoid routine tail docking in pigs
      INNOVACC
      • caudofagia
      • cerdos
      • sector porcino
      • descole
      • cola
      • normativa
      • tail biting
      • EU Directive 2008120EC
      • transition phase
      • environmental enrichment
      • tail lesions
      • decaudation
      • stocking density
      • manipulable materials
      • pheromones
      • tranquilisers
      • ear lesions
      • risk factors
      • traceability

      Etourdissement et saignée porcins abattoir

      document
      Jan 01, 2022
      -
      Kennis­platform voor de groene sector
      Kernberger-Fischer, I.+ 2
      • pigs
      • animal welfare
      • slaughter
      • stunning
      • CO2
      • electronarcosis
      • transport stress
      • bleeding
      • IFS-Pigs-2022
      • welfare assessment
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