Ghent University Academic Bibliography


Project: Identification of animal- and slaughter parameters inducing gray colouring of pork meat

project duration
01-APR-06 – 31-JUL-06
Colour measurements on carcasses will be carried out in a private abattoir. Additional animal and slaughtering factors will be recorded to deduce factors that might influence meat colour discoloration. Furthermore laboratory analyses will be performed to get more insight in the underlying mechanism.