Project: Appraisal and grading of meat and carcasses of pigs and beefcattle.
01-JAN-93 – 31-DEC-94
All experimental animals are slaughtered in the slaughterhouse of the University of Ghent at Melle. The carcass and meat quality is apreciated by : anatomical dissections of carcasses, dissections of joints, commercial dissections. Objective measurements are carried out on the carcasses and are related to carcass lue which results in objective classification of carcasses.