Ghent University Academic Bibliography


Project: Research on specific meat quality traits.

project duration
01-JAN-02 – 31-DEC-03
The project aims at getting insight in specific beef quality traits. The accent is on the nutritional value of beef in relation to human health (intramuscular fatty acid composition) and on sensory suality. The effect of dietary factors will be investigated. In addition, the project aims at examining the value of markers for traceability of meat producing systems in relation to the animal diet (stable C and N isotope analyses, alkanes).