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    Kitzer Roland, Ing.

    Kitzer Roland, Ing.

    Cattle fattening and product quality
    Gumpenstein
    Altirdning 11
    8952 Irdning-Donnersbachtal
    This email address is protected from spambots! JavaScript must be enabled to display.
    +43 3682-22451-278
    +43 3682-22451-210
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    • Carrying out meat quality studies (shearing force, color measurement, water binding capacity, planimetering, tasting, etc.) in the meat laboratory
    • Surveying the slaughter performance (during slaughter and cutting) of slaughter animals from research projects and taking meat samples in the institution's own slaughter room
    • Meat sampling at external slaughterhouses (contact establishment, appointment coordination, sampling)
    • Coordination of the supply of meat samples from our own institute and from other institutes (free capacities, etc.)
    • Maintaining and establishing contacts with German-speaking institutions that carry out meat quality inspections. Adaptation of existing meat inspection methods according to the latest state of knowledge and technology
    • Lessons: Chemical and biotechnological laboratory

    Cattle slaughter in Gumpenstein

    Meat doesn't have it easy. In the media you are often confronted with the fact that meat is unhealthy and that meat production is damaging our climate...

    Cold rooms for slaughterhouses were renovated

    The rooms (cold room and pre-cooling room) for cooling and maturing the carcasses have been renovated and are now operational again. This was...

    Research up close – Science Week in Raumberg

    For the 3rd grades of HLBLA St. Florian, “Science Week” was an impressive end to the school year - science and research...

    Hohenlehen technical school visiting Raumberg-Gumpenstein

    On March 7, 2022, the graduating class of the Hohenlehen Technical School paid a visit to the HBLFA Raumberg-Gumpenstein. ...

    Grassland-based ox fattening with local breeds (Pinzgauer vs. Fleckvieh) with different feeding intensities

    In contrast to bull fattening, which requires consistently intensive feeding, usually based on corn silage and concentrated feed, ox fattening is also...

    Branded meat from the alpine pastures – survey of alpine farms

    A new branded meat program for alpine products is being developed - the opinion of the alpine farmers is now being sought...

    Stress-free slaughter of cattle at home

    Extensive young cattle are kept in the meadows and pastures under the best living conditions. This natural production process gives the awakening...

    Determination of beef quality based on the conductivity and pulse impedance of meat: FQ_Quick test

    In Austria, cattle carcasses are currently assessed based on the meat and fat class. Although these characteristics provide information about the...

    Quality and heavy metal content in roe deer, red deer and chamois in spring and autumn

    Due to its composition, game meat is one of the most valuable foods. It is fine-fibered, tender, low in fat and cholesterol, rich in...

    Meat quality from four Austrian game species (roe deer, red deer, chamois and wild boar) in the seasons

    The present project is a cooperation project with a game processing and cutting company. The meat quality parameters are examined...

    2365: Veal color

    Veal color in whole milk fattening - measures to prevent dark meat color

    2376: fattening bull_high

    Bull fattening to high final fattening weights with different protein supplies in the final fattening - influence on daily weight gain, slaughter performance, meat quality and profitability

    2398: Milk efficiency

    Influence of the direction of use and live mass of dairy cows on the nutrient efficiency, environmental impact and economic viability of milk production

    2414:IntMast StOcKa

    (Medium-) intensive fattening of bulls, oxen and calves - differences in fattening performance, slaughter performance and meat quality

    2423: MastEfficiency

    Dairy cattle types in bull fattening - performance, meat quality, efficiency, economics and environmental impact of 3 Holstein Friesian genotypes and Simmental cattle

    3542: WT: Beef label

    Meat quality and fatty acid patterns of different Austrian countries. Beef Quality Programs

    3586: WT: milk fatty acid

    Fatty acid patterns of Austrian alpine, full-grain and shelf milk as well as milk from intensive production

    3594: WT: Delacon IPPC

    Investigation of a feed additive with regard to emission reduction and performance data taking into account the IPPC directive

    3614: WT: Wagyu cross

    Wagyu as a crossing partner for Simmental cattle and Charolais - influence on slaughter performance and meat quality (intramuscular fat) under Austrian fattening conditions