Meat quality, eating quality, consumers and health

In order to achieve optimum quality pork, beef and poultry, it is important to focus on all links in the production chain (from “farm to fork”) affecting tenderness, succulence, flavour, drip loss and shelf-life. We strive to optimise meat quality to meet the demands of end users. These differ according to whether the meat is for fresh consumption or for further processing.

Consequently, we focus particularly on optimising the quality of raw materials and the subsequent packaging, storage and cooking methods in order to provide consumers with a good eating experience. Similarly, we endeavour to optimise meat quality so that production plants produce meat products with satisfactory yields and with the desired quality. In addition, we develop cost-effective solutions to improve animal welfare during transport, lairage and stunning. Our expertise, combined with thorough insight into consumer demands for quality, helps the industry to improve the yield and quality of cuts and products.

How can the Danish Technological Institute assist you?

• Animal welfare during transport, lairage and stunning
• Identifying the causes of quality defects, e.g. high drip loss, low yield, off-flavours and odours, boar taint, poor texture and degraded shelf-life
• Requirements for meat quality and production processes in the food service sector
  - Sensory difference testing and profile analysis of foods
  - Customised research, including focus groups
• Sensory methods for quality control and product development
• Cooking methods that meet requirements for both safety and eating quality
• Meat as part of a meal - requirements for meat quality, accompaniments and cooking
• Marination for safe and tasty products
• Impact of breeding and feed on meat quality
• Nutritional quality