ICoMST 2019 - Variation in meat quality depending on process time during slaughter and chilling

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ICoMST 2019 - Variation in meat quality depending on process time during slaughter and chilling

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01. Frontpage02. Augmented Reality for operator assistance03. Artificial intelligence (AI) and vision technology for improving efficiency and quality in meat production04. Cleaning 2.0 – we need a revolution05. Extraction of proteins from slaughterhouse side streams06. Optimal handling of entire male pigs at the day of slaughter07. Variation in meat quality depending on process time during slaughter and chilling

Variation in meat quality depending on process time during slaughter and chilling

 

 

 

 

 

 

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Variation in meat quality depending

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