Category Archives: pork

Underlying heart problems could be causing pig deaths during transport

Pig truck

Pig transport truck – courtesy of Farm & Food Care photo library

By Lilian Schaer for AgInnovation Ontario

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Guelph – New research funded through the Ontario Farm Innovation Program (OFIP) is suggesting that heart failure due to enlarged hearts may be a key reason why some pigs die on farm or during transport.

In-transit losses – pigs that die while being transported – tend to be higher during the summer months when temperatures are warmer, leading to a commonly accepted school of thought that attributes heat-related stress as a leading contributor to the mortalities.

“Now we know there is a lot more to this story and although it is still a relatively unusual condition – only about 0.06 per cent of all pigs shipped to market – we should do something about it,” explained Tony Van Dreumel, an independent veterinary pathologist and consultant who worked on the project together with University of Guelph PhD candidate Kathy Zurbrigg. Continue reading

Quick-test identifies compounds that can give pork an unpleasant smell

Maria DNA3

Prof. Maria DeRosa, Carleton University

By Lilian Schaer for AgInnovation Ontario

Ottawa – A new tool being developed at Carleton University will be able to quickly and easily identify the presence of two compounds in pork that can give the meat an unpleasant odour when it’s cooked.

In the pig business, this smell is called “boar taint”, and stems from two compounds, skatole and androstenone, found in uncastrated or intact male pigs.

Currently, to avoid the potential of boar taint, most farmers castrate male piglets at a very young age. It’s labour intensive for farmers and stressful for the animals, so the industry has long been searching for options to keep bacon and other pork products tasting great. Continue reading

Firing up fibre digestion for hogs

OFACP052 - web

Photo courtesy Farm & Food Care Ontario

What if we can redirect high quality grains like corn and wheat from feeding livestock to feeding our growing world population?

A University of Guelph researcher has been asking himself that question for years and has set out to find a practical solution.

A professor and researcher in the University of Guelph’s animal and poultry science department, Dr. Ming Fan has been working to find a way to increase the natural digestibility of lower quality feeds in livestock, which he expects will leave more grain available for human consumption or ethanol fuel production, an environmentally sustainable fuel alternative.

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Meat and veggies pics prove quality, reduce food waste

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P&P Optica’s President and CEO Olga Pawluczyk

By Lilian Schaer for AgInnovation Ontario

Waterloo, Ontario – A local company has technology that lets meat and vegetable processors guarantee their product quality and reduce food waste.

Watch the video by Ontario Agri-Food Technologies

P&P Optica’s chemical imaging technology that is being used successfully in the recycling industry and the biomedical field is now being adapted for use in food processing so that companies can verify the quality of their products in a quick, repeatable, and consistent way.

“We’re able to “see” the chemistry in things. The recycling industry, for example, wanted to be able to sort various types of plastics more effectively and quickly, and our technology lets them do that by analyzing the chemical composition of those plastics at industrial speed,” explains company president and CEO Olga Pawluczyk. Continue reading

Electronic system helps pork industry meet traceability requirements

AgManifest logo

A new electronic manifesting system developed in Ontario will help the province’s pork industry meet traceability requirements.

Ontario Pork, together with the province’s two largest pork processors, Conestoga Meat Packers Ltd. and Sofina Foods, has developed AgManifest, which will replace the paper-based receipts that have traditionally been used when shipping livestock. Continue reading