Meat quality
Meat quality are the characteristics responsible for the usage of the meat afterwards. Yhat would be acidity (pH), water binding capacity, colour and fat amount plus the way breeding, feeding and slaughterprocesses play a role.
Here you can read abstracts or complete copies of our publications, check which projects we are doing in the area, see who you can contact and the patents and patent applications we have filed.
Read for example about finish feeding of diary cows, frozen meat in catering and drip loss during heat treatment.
