Project: Influence of variability in carcass quality on sensory and technological meat quality.
- project duration
- 01-JAN-98 – 31-DEC-98
- The relationship between carcass quality of beef and pig carcasses (according to the SEUROP classification scheme) and the tenderness of different joints (beef) and the proteolytic and lipolytic activity (prok) will be examined. For beef some factors influencing instrumentally measured tenderness (shear force) will also be studied.