PRODUCT QUALITY
 
 

PRODUCT QUALITY

This Program works on evaluation of meat quality from a technological, nutritional, sensory and social point of view with regard to genetics, food, pre and post mortem treatment of meat (pig, cattle, sheep, rabbit, poultry) and fish.

Consumer preferences. Knowledge of consumer opinion and acceptability in meat and fish related aspects.



Where to find us


Publications

See more

RSS


  • Classification of drt-cured hams according to the maturation time using near infrared spectra and artificial neural networks
    2014 | Prevolnik, M.; Andronikov, D.; Zlender, B.; Font i Furnols, M.; Novic, M.; Skorjanc, D.; Candek Potokar, M.

  • Détermination de la composition de la carcasse de porc et la composition de ses coupes principales selon différentes méthodes d'analyses statistiques
    2014 | Font i Furnols, M.; Ouellet, F.A.; Larochelle,H.; Marcoux, M.; Pomar, C.

  • Prédiction du rendement de la carcasse et la composition du jambon à partir d'images de tomographie à rayons X de porcs vivant durant leur croissance
    2014 | Font i Furnols, M.; Carabús, A.; Pomar, C.; Brun, A.