The origin of quality defects in fresh meat is usually complex and a result of the interaction of several factors having a negative effect on meat quality. Incorrect handling, stunning, slaughter and chilling can result in quality defects like PSE, bruises, bloody meat, high drip losses or poor eating quality. This can result in downgrading of cuts, financial losses and customer complaints.

Quality Boost

Obtain increased profit by minimizing bruises and avoiding downgrading of valuable cuts