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BPEX Abattoir Newsletter - Issue 4 - September 2014
Friday, 19 September 2014
Issue 4
BPEX Abattoir Newsletter - Issue 4 - September 2014 (799.89KB)
A Glossary of Carcase and Meat Quality Terms
Monday, 24 September 2012
The glossary aims to provide the livestock and meat industries, as well as students, with a comprehensive reference text of technical terms relevant to carcase and meat quality. The focus is on the cattle, sheep and pig industries and we have attempted to cover a broad range of terms relating to the complex processes involved in the production of meat and associated problems that can arise. Since this publication is based on our knowledge, any errors are ours and the definitions should not be deemed to be official definitions.
A GLOSSARY OF CARCASE AND MEAT QUALITY TERMS (704.09KB)
Effect of breed, finish weight and sex on pork meat and eating quality and fatty acid profile
Monday, 4 April 2011
By 2007 the terminal sire breed that was commonly used in Northern Ireland had changed from Landrace to Pietrain or Tempo due to the onset of Post Weaning Multi Systemic Wasting Syndrome (PMWS). A study was instigated which aimed to examine the production and carcass performance of pigs representative of these breeds. In addition, the meat and eating quality of pork from these pigs was investigated.
Effect of breed, finish weight and sex on pork meat and eating quality and fatty acid profile (323.34KB)
Lorry wash - score of quality of facility assessment
Monday, 7 December 2009
Lorry wash - score of quality of facility assessment
Lorry wash - score of quality of facility assessment (33.44KB)
Lorry wash - score of quality of facility
Monday, 7 December 2009
Lorry wash - score of quality of facility
Lorry wash - score of quality of facility (28.12KB)
Target Pork Quality 5. Evaluating pork eating quality
Monday, 16 February 2009
A guide to good practice for taste panels
5. Evaluating pork eating quality (504.21KB)
Target Pork Quality 4: Ageing and the impact on meat quality
Thursday, 14 August 2008
Ageing is the natural process of meat tenderisation after rigor mortis. This is due to the action of muscle enzymes which break down some of the protein structures that “hold the meat together”. Ageing has been demonstrated to improve pork tenderness, flavour, colour and juiciness, ie ageing can enhance pork eating quality.
Target Pork Quality 4 Ageing and the impact on meat quality (586.24KB)
Target Pork Quality 3: Carcase chilling systems and their impact on meat quality
Thursday, 14 August 2008
The chilling system employed has a significant impact on several key aspects of pork, such as microbiology, meat safety, eating quality and even production yield.
The optimisation of a carcase chilling system depends on the market being supplied. If eating
quality is of prime importance, then special attention should be paid to issues such as cold shortening. If cost is of prime importance then the priorities are minimising weight loss and maximising throughput. The chilling system therefore should be designed to meet individual needs, in order to satisfy customer expectations.
3. Carcase chilling systems and their impact on meat quality (403.21KB)