Meat Eating Quality - A Whole Chain Approach: Factors Affecting Pigmeat Eating Quality

DescriptionThis is one of 3 reports on a project which investigated, in a commercial environment, factors in the food chain affecting the eating quality and consistency of meat in the Scottish red meat sector
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Official Print Publication Date
Website Publication DateDecember 07, 2004

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MEAT EATING QUALITY - A WHOLE CHAIN APPROACH:
Factors Affecting Pigmeat Eating Quality

Final Report to SEERAD
12 July 2004

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This document is also available in pdf format (960k)

Contents

Acknowledgements
Executive summary
Background
Objectives and experimental design
Methods
On-farm
Transport and slaughter
Carcass processing
Assessments of eating quality
Sensory panel (trained taste panel)
Consumer testing (take home panel)
Statistical design and analyses
Results
Effects of slaughter weight
Effects of carcass selection
Effects of post-slaughter processing
Further analyses
Conclusions
Appendix 1. On-farm protocol
Appendix 2. Abattoir protocol
Appendix 3. The take-home panel questionnaire

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Page updated: Tuesday, June 28, 2005