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Product quality

 

The R&D activities carried out by this programme are devoted to assessing the quality and composition of the carcass and the quality of the product from technological, nutritional, sensorial and social points of view in relation to origin, genetics, sex, feeding and management.

Research areas include the calibration and validation of current and new automatic grading systems for determining carcass composition, the characterisation and optimisation of body and carcass composition, prediction and evaluation of meat quality through cutting-edge technologies and new online methods as well as improvement of food quality, innovation in beef ageing, meat quality from alternative production systems and bioactive compounds from by-products.

 


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