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AMSA (1995) Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat. American Meat Science Association in cooperation with the National Live Stock and Meat Board.

has been cited by the following article:

• TITLE: Effect of Natural Bioactive Compounds versus Ractopamine: C) Quality of Pork Meat

  AUTHORS: Guadalupe Edgar Beltrán-Rosas, Néstor Méndez-Palacios, José Alfredo Galicia-Domínguez, Maximino Méndez-Mendoza

  KEYWORDS: Pigs, Productivity, Natural Bioactive Compounds, Ractopamine, Meat Quality

  JOURNAL NAME: Journal of Biosciences and Medicines, Vol.14 No.3, March 12, 2026

  ABSTRACT: Background: The removal of ractopamine from pork production, demanded by both export and local markets, represents a challenge for the pork industry. This study evaluated the effect of AO NATURAL FIT PRO® as an alternative to ractopamine on meat quality in finished pigs. Methods: Thirty-two castrated male pigs (62 ± 2.5 kg initial weight) were randomly assigned to four treatments: control, AO NATURAL FIT PRO® for 8 weeks, ractopamine 10 ppm for 5 weeks, and a combination of both additives. Carcass characteristics, meat quality, and fatty acid profile were evaluated. Results: Color parameters were affected, especially in the Longissimus dorsi muscle, where group T4 showed a lower intensity of red color. No significant differences were observed in water-holding capacity, tenderness, or fatty acid profile. Conclusions: AO NATURAL FIT PRO®, ractopamine, and their combination improved carcass characteristics without compromising the nutritional quality of the meat. The natural additive represents a viable alternative to ractopamine for optimizing pork quality.