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Publications - 2TS - Processor KT
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 average daily gain between weaning and slaughter (105 kg) on the meat quality of fast growing Landrace/Large White pigs
Friday, 21 May 2010
Effect of average daily gain between weaning and slaughter (105 kg) on the meat quality of fast growing Landrace/Large White pigs
71118 - AFBI - ADG effect on meat quality - discussion and conclusion (30.98KB)
71118 - AFBI - ADG effect on meat quality - Executive summary (39.71KB)
Annual Report 08-09 (Pork Chain Unit)
Wednesday, 29 July 2009
BPEX recognises that eating quality is a major driver for consumers to continue to demand British pork; along with high welfare standards.That is why BPEX established the Pork Chain Unit (PCU), based at the University of Bristol’s Veterinary School, which is the centre for research and KT activity aimed at improving the level of quality and reducing variation in pork and bacon.
Pork Chain Unit (257.75KB)
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)
Jeff Wood wins AMSA International Lectureship Award
Friday, 1 August 2008
Professor Jeff Wood, Head of Division of Farm Animal Science and Professor of Food Animal Science in the Department of Clinical Veterinary Science, is the recipient of the 2008 International Lectureship Award of the American Meat Science Association (AMSA).
Jeff Wood wins AMSA International Lectureship Award (17.43KB)
Target Pork Quality 2: The use of pH meters at pork processing plants
Wednesday, 26 March 2008
The use of pH meters at pork processing plants
2. The use of pH meters at pork processing plants (486.26KB)
Target Pork Quality 1: Opportunities for improving the quality of pork
Wednesday, 26 March 2008
Opportunities for improving the quality of pork.
1. Opportunities for improving the quality of pork (252.39KB)
A glossary of carcase and meat quality terms.
Tuesday, 25 July 2006
A glossary of carcase and meat quality terms.
A glossary of carcase and meat quality terms. (2.29MB)
New EU Formulae for Estimating Lean Meat Percentage
Tuesday, 25 July 2006
COMMISSION DECISION of 15 April 2004 Authorising methods for grading pig carcases in the United Kingdom
New EU Formulae for Estimating Lean Meat Percentage (129.70KB)
MLC Pork Blueprint
Tuesday, 25 July 2006
Blueprint for Quality Pork
MLC Pork Blueprint (612.74KB)