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Belly is a widely consumed pork product with very variable properties. Meat industry needs real-time quality assessment for maintaining superior pork quality throughout the production. This study explores the potential of using visible and near-infrared (VNIR,386-1015 nm) spectral imaging for predicting firmness, fatness and chemical compositional properties in pork belly samples, offering robust spectral calibrations. A total of 182 samples with wide variations in firmness and compositional properties were analysed using common laboratory analyses, whereas spectral images were acquired with a VNIR spectral imaging system. Exploratory analysis of the studied properties was performed, followed by a robust regression approach called iterative reweighted partial least-squares regression to model and predict these belly properties. The models were also used to generate spatial maps of predicted chemical compositional properties. Chemical properties such as fat, dry matter, protein, ashes, iodine value, along with firmness measures as flop distance and angle, were predicted with excellent, very good and fair models, with a ratio prediction of standard deviation (RPD) of 4.93, 3.91, 2.58, 2.54, 2.41, 2.53 and 2.51 respectively. The methodology developed in this study showed that a short wavelength spectral imaging system can yield promising results, being a potential benefit for the pork industry in automating the analysis of fresh pork belly samples. VNIR spectral imaging emerges as a non-destructive method for pork belly characterization, guiding process optimization and marketing strategies. Moreover, future research can explore advanced data analytics approaches such as deep learning to facilitate the integration of spectral and spatial information in joint modelling.

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This study assessed the effect of boning processing method (hot vs. cold) on pork belly morphological and mechanical traits and the evolution of these traits during refrigerated storage postmortem (PM). A total of 14 crossbred pigs were slaughtered and their carcasses and bellies processed under two conditions: hot boning (n = 14, right sides of carcasses cut immediately after slaughter) and cold boning (n = 14, left sides of carcasses cut 24 h PM). Morphological and mechanical evaluations were made at 1-, 5-, 24- and 48-h PM on the hot-boned bellies, and at 24 and 48 h on the cold-boned ones. Compared to the cold-boned bellies, the hot-boned ones were shorter, wider and thicker (P < 0.01), with greater firmness (flop distance and angle) (P < 0.001) and cohesiveness (skin-fat separation) (P < 0.05 in the dorsal and central sections). At 48 h PM, hot-boned bellies had a thicker skin (P < 0.001) and softer subcutaneous fat in the dorsal-cranial and central sections (finger scores and compression textural test) (P < 0.05). Morphological and mechanical traits for hot-boned bellies confirmed an intense shortening and hardening (increased firmness and cohesiveness), and a slight yield loss from 1 to 24 h PM. From 24 to 48 h PM, there was a certain flattening in hot-boned bellies that was associated with a slight softening (reduced firmness). Although a larger sample may be needed to corroborate these findings, they demonstrate the impact of carcass processing method and refrigerated storage time on belly quality. This may be useful for the pork industry for obtaining the desired type of belly.

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Pork belly is an important and heterogeneous cut, characterized by its fat content. Immunocastration is an alternative to surgical castration that can modify the composition of carcasses and cuts and it can affect at its processing. This work compares the morphological, mechanical and compositional characteristics of pork belly of (1) pure Duroc pigs from surgically castrated males (CM), entire females (EF) and immunocastrated females (IF), and (2) Duroc crossbreed pigs from immunocastrated males (IM) and entire males (EM). Two trials were carried out: Trial 1, in which 36 bellies were evaluated, 12 from each sexual type, CM, EF and IF; and Trial 2, where 30 bellies were used, 15 from each sexual type, IM and EM. Results show few differences in bellies from EF and IF, while those from CM were fatter and firmer and with lower polyunsaturated fat. Bellies from IM were longer and firmer than those from EM, and their skin was thinner. IM bellies had higher saturated and lower polyunsaturated fat than those from EM. To conclude, the sex of the pigs affects belly characteristics and this could be a criterion for determining the destination of the bellies in the cutting plant. Immunocastration of pure Duroc females had a lower effect on the belly characteristics when compared to those from entire females, but some differences could be found in the fat distribution. Immunocastration of Duroc crossbred males produces firmer and thicker bellies, with a thinner skin, that could be advantageous for slicing and further processing.

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This study compares minced carcass chemical composition and meat quality of castrated (CM), immunocastrated (IM) and entire male (EM), and female (FE) pigs at 70, 100 and 120 kg target body weights (TBW) (n = 80; 20 per sex). Sex affected fat, protein, and moisture content of the minced carcasses. Carcass fatty acid (FA) composition was affected by sex, with higher saturated and monounsaturated FA content in CM than in FE, IM and EM, and higher polyunsaturated FA in CM than in EM, with FE and IM in between. Except for intramuscular fat, which was higher in CM than in FE and EM, no significant differences between sexes were found in meat quality. TBW affected carcass chemical composition and some meat quality traits. An interaction between sex and TBW was found with IM approaching EM or CM depending on TBW.

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This pilot study tested an on-farm protocol based on resource, management, and animal-based measures to evaluate the on-farm health and welfare of rabbits kept in four different housing systems. In detail, the four housing systems were (1) standard breeding cages for reproducing does (3,300 cm2) with their litters associated with bicellular cages for growing rabbits (1,200 cm2); (2) dual-purpose cages for both reproducing does and growing rabbits (3,655 cm2); (3) enriched cages (4,739 cm2) for both reproducing does and growing rabbits equipped with a wire-mesh elevated platform (1,015 cm2); (4) parks (30,977 cm2) made up of four modules (7,744 cm2 each) joined by removing the wire net walls between them with growing rabbits kept in collective parks and reproducing does individually in the single modules. A total of 12 commercial farms (three farms/four housing systems) were visited during three seasons (summer, autumn, and winter) on two occasions each: (1) a pre-weaning visit for recordings on reproducing does and litters and (2) a pre-slaughtering visit for recordings on growing rabbits. At the pre-weaning visit, the prevalence of health concerns did not differ among does and litters kept in the different housing systems. At the pre-slaughtering visit, a higher prevalence of dermatomycosis was found in farms with dual-purpose cages and parks. Overall, taking into account the limitations due to the small sample size per housing system and the field conditions, the on-farm assessment tested in the present pilot study did not highlight major differences in the welfare and health of reproducing does and their kits as well as of growing rabbits in farms using different housing systems, which need to be confirmed on a large number of farms. The study also outlined the role of several management and environmental factors changing from one farm to another, which stresses the troubles of accounting for on-farm rabbit welfare and health exclusively to the housing system.

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This study compares performance, body and carcass composition among castrated (CM), immunocastrated (IM) and entire males (EM), and females (FE) at 30, 70, 100 and 120 kg of body weight (total of n = 92; 20-24/sex type). Overall, IM had similar growth and feed intake to CM and greater than EM and FE. At each slaughter stage, IM had a lower killing-out percentage than CM and FE, in line with their heavier liver and kidneys. Flare fat proportion and backfat thickness on the ham and at the last rib level were similar for IM, EM and FE, and these were lower than CM. In EM and FE, backfat between the 3rd and 4th last ribs was lower and carcass lean content was higher than in CM, whereas IM were intermediate and not different to the other sexes. Females showed the largest ham proportion, this cut being leaner and less fatty than in CM. Belly proportion was higher in CM than in EM.

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This study assessed the effects of an elevated plastic-slatted platform and/or a plastic hiding tube in collective pens with large group sizes (27 or 36 rabbits/pen; 16 rabbits/m2) on the performance and welfare of rabbits kept from weaning (at 33 days of age) to slaughter (at 68 or 75 days of age). Growth performance, injuries, and behavior (video recorded for 24 h) of rabbits (n = 504) were recorded. The platform allowed rabbits to adopt the rearing position more frequently (+0.14 events during 2 min every 30 min across 24 h) and to rest with stretched body for longer (+3.8% of observed time) (p ≤ 0.001). Production parameters and reactivity at the open field test were not modified, but the occurrence of injured rabbits at the trial end was higher in pens with platforms (+8.9%; p ≤ 0.01). This result was possibly related to the higher group size in pens with platforms (36 rabbits) compared to those without platforms (27 rabbits). The inclusion of the tube decreased growth (-2.2 g/d; p ≤ 0.05), whereas it was scarcely used by rabbits and it did not substantially change their behavior or the occurrence of injuries. In conclusion, under the experimental conditions of this study, elevated platforms worked as a useful structural enrichment in view of animal behavior but negatively impacted on the rate of injuries, whereas the usefulness of the tube was not confirmed.

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In growing rabbits (n = 320; 84 d of age), an increase in the journey duration to the slaughterhouse from 1 h to 3 h under mild climatic conditions (10-13 °C; 75-90% relative humidity) affected several stress indicators in the plasma and muscle collected at slaughter (cortisol; corticosterone; lactate dehydrogenase, LDH; lactate; heat shock protein 70 kDa, HSP70; osmolality, and Na) (0.001 < P < .05), reduced muscle L*, b* (P < .01), and meat shear force (P < .05), and increased the dressing out percentage and muscle pH (P < .01). An increase in the lairage duration before slaughtering from 30 min to 3 h affected muscle cortisol and plasma creatinine kinase, LDH, lactate, and HSP70 (0.001 < P < .05), increased dressing out percentage and muscle pH (P < .05), but decreased meat shear force (P < .001). The interaction between journey and lairage duration was significant for several stress indicators and meat quality.

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The fat in a sponge cake formulation was partially replaced (0%, 30%, 50%, and 70%) with OptiSol™5300.This natural functional ingredient derived from flax seeds, rich in fiber and alpha-linoleic acid, provides a natural substitute for guar and xanthan gums, avoiding E-numbers on labels. The structure and some physicochemical properties of the formulations were examined, sensory analysis was conducted and changes in starch digestibility due to adding this ingredient were determined. Increasing quantities of OptiSol™5300 gave harder cakes, with less weight loss during baking, without affecting the final cake height. There were no significant differences (P > 0.05) in texture, flavor and overall acceptance between the control and the 30% substitution cake, nor in the rapidly digestible starch values. Consequently, replacing up to 30% of the fat with OptiSol™5300 gives a new product with health benefits and a clean label that resembles the full-fat sponge cake.

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