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Hidden in Plain Sight: Preventing Foreign Material in Cattle Hides and Meat

Even the smallest things can cause real trouble for cattle on your operation. A single piece of metal or a stray shotgun pellet can go unnoticed in cattle during production, only to be discovered at processing. Even clean pastures and well-maintained handling facilities can contain hidden hazards that are not immediately visible.

Cattle are naturally curious and interact closely with their environment. Because of this, rubbing, pushing and exploring their surroundings increases risk for foreign materials such as hard plastic or metal to become embedded in hides or tissue.

Other risks come from beyond the farm gate. Cattle grazing pastures or woodland areas may be exposed to stray birdshot or buckshot from nearby hunting activity.

Once these foreign objects are embedded, they can compromise animal welfare, reduce carcass value and raise food safety concerns, creating costly challenges for Canadian beef producers and processors alike.

Common Sources of Foreign Materials in Cattle Hides

Foreign objects that can penetrate cattle hides may originate from a range of on-farm and environmental sources:

Equipment and debris: Machinery, worn or damaged oilers, scratchers and scrap metal.
Facilities: Poorly maintained or collapsing structures and handling systems or fences with sharp edges or loose parts.
Hunting-related exposure: Cattle grazing on shared or accessible land may be exposed to stray shotgun pellets or other types of shrapnel.

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What Really Drives Meat Quality in Pork? - Dr. Yan Huang

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang



In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.