RIABNM - Scientific Department - Division of Meat Research

Quality of meat and meat products is influenced by several factors. These include the animal’s species, breed, gender, age, housing and last but not least it’s feeding. These have an important role in the chemical composition (protein-, water-, fat-, and fatty acid content), the physical characteristics (color, tenderness) as well as the techno functional characteristics of the meat. These factors are important from the economical, and also from the sensory point of view.

We examine these characteristics with modern measurement techniques and methods.