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BellyQTech: Grading and assessment of the overall quality of pork belly by means of non-destructive technologies and consumers’ perception

Starting date: 01/01/2019 End date: 31/12/2021
Programme: Food technology

Financing entities:

The general objectives of the project are:

  1. To obtain a global pattern for belly classification according to their morphometric, mechanical, compositional and nutritional quality measured non-destructively.
  2. To study how the belly quality is affected by several characteristics of the pig and of the post mortem conditions.
  3. To increase the shelf life of classified retail sliced belly.
  4. Quality prediction of retailed sliced belly using a nondestructive analytical method.
  5. Understanding of the overall value perception of consumers with regard to pork belly

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