Show side menu

Product quality

 

This multidisciplinary group is devoted to assessing the quality of meat from a technological, nutritional, sensory and social point of view in relation to genetics, feeding and ante and post mortem treatment. Research areas include new and existing systems for automatically classifying pork and beef carcasses, the characterisation and optimisation of the composition of the carcass using different technologies applied to living animals or carcasses, the prediction and evaluation of the quality of meat on the production line, improving the quality of feed, optimising veal curing, evaluating the quality of meat from alternative production systems, and determining functional bioactive compounds in different food matrices and/or in subproduction so that they can be used for innovation and improving the quality of other foods.


Revisa aquest camp

Revisa aquest camp

Revisa aquest camp

Your message has been sent succesfully
Unable to send, try again