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Project: Appraisal and grading of carcasses and meat of beefcattle and pigs.

01-JUL-85 – 31-DEC-92

All experimental animals are slaughtered in the slaughterhouse of the University of Ghent at Melle. The carcass and meat quality is appreciated by : anatomical dissections of carcasses, dissections of joints, commercial dissections. Objective measurements are carried out on the carcasses and are related to carcass value which results in objective classification of carcasses.