Processing Level

On the following pages you can find out about processes and innovative ideas from Q-PorkChains which are significant for the processing level - from the slaughterhouse to the meat product.

Areas include:

• Pilot 3: Use of rapid methods for animal health, animal welfare and food safety (dipstick test for Acute Phase Protein)
• Pilot 4: Sorting for Water-Holding-Capacity by NIR (Near Infra Red) as a Logistical Concept
• Pilot 6: Development of non invasive technologies for assessment of fat content in order to select good meat quality
• Pilot 7: Implementation of regional pork chain concepts and new pork product concepts
• The environmental profile of the European pork sector and how to model ist
• Product Development - Quality, Nutrition and Convenience
• Marketing and new product development tools for Small and medium sized Enterprises
• Tools for pork quality control
• New method predicts poor meat quality
• Module V: Developing biomarkers using omics technology to improve pork quality in the chain
• Ripening of fermented sausages by an advanced controller
• Microbial risk assessment within Q-PorkChains
• Status quo end 2009