In the meat laboratory at the Institute for Livestock Research at the HBLFA Raumberg-Gumpenstein, meat quality is determined for various tests. In addition to meat color, which is examined using a colorimeter, tenderness and water-binding capacity are also assessed. Tenderness is determined either through sensory evaluation or shear force measurement, while water-binding capacity is measured by the loss of juices during dripping, cooking, and grilling.
{rsfiles path="FODOK/2005-projekte-mit-lehre/fodok_1_13235_teilst_cke_rind.pdf"}
{rsfiles path="FODOK/2005-projekte-mit-lehre/fodok_1_13233_imf_marmorierung_fertig.pdf"}
{rsfiles path="FODOK/2005-projekte-mit-lehre/fodok_1_18560_pr_sentation_fleischqualit_t_2017.pdf"}