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LANUPRO - Meat Quality

The meat quality research of our group focuses on sensory quality of fresh meat and technological quality for further processing. Expertise is available on genetic and peri-slaughter factors affecting traits like tenderness, colour and water-holding capacity of meat from different species with focus on pork and beef.

Research on the health value of meat in our group focuses on optimization of the composition of fresh meat from different species towards meeting nutritional recommendations and on the digestion of meat and meat products and (mitigation of) the potential harmful compounds formed during these processes.


Coupure Links 653
9000 Gent