Quality Boost

Lars  Kristensen

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Quality Boost

Quality Boost

Obtain increased profit by minimizing PSE, bruises, high drip loss and avoid downgrading of valuable cuts.

The origin of quality problems is usually complex and a result of the interaction of several factors causing a negative effect on meat quality. Incorrect handling, stunning, slaughter and chilling processes can result in quality defects like PSE, bruises, bloody meat or high drip losses. This can result in downgrading of cuts, financial losses and costumer complains.

The quality defects are usually detected at cutting and deboning the day after slaughter, however, the defects are typically caused by a combination of incorrect handling while the animals are alive and certain unit operations during the slaughter and chilling process the day of slaughter.

How can DMRI help you?

The DMRI Quality Boost approach will identify the positions on your production line from where the quality defects originate and help you to implement the optimal solution to avoid the defects. The Quality Boost will typically be performed in two phases:

Phase 1: Survey and Identification

A tailormade Meat Quality Survey for your factory will be performed and will typically include all facility arrangement, operations and processes from loading of the live animals at farms, transportation, unloading at the slaughter house, live animal handling, killing, slaughtering, carcass chilling and meat quality evaluation.

The survey will outline a prioritized plan of action to avoid meat quality problems in the future.

Phase 2: Implementation

DMRI assists you in the implementation of the solutions identified in phase 1. This depends on what needs to be implemented, but it could, for example, be training of operators in live animal handling, design of animal handling systems, design of chilling or optimizing specific slaughtering processes.