Several technologies for determination of carcass quality and prediction of meat quality have been investigated in Q-PorkChains.
In Q-PorkChains a strong focus on innovation has been important in order to develop new technologies and models for the industry.
The research and technology developments were completed by testing and demonstrating innovations and new technologies in pilot and demonstration chains. These were core elements in the project and focused on involvement of the industry and especially Small and Medium sized Enterprises (SMEs).
Knowing the total fat content allows industry to classify meat cuts in different groups and assign them to the most appropriate process. Moreover, there is a great interest from a nutritional point of view as total fat content and fatty acid composition has been shown to affect human health. In Q-PorkChains prediction of total fat content using novel non-invasive technologies were investigated as well as prediction of water-holding capacity and the drying process of fermented sausages.
Another research area focused on using 'omics' technology as a tool to identify biomarkers that can be used for quality control.