In the meat laboratory at the Institute for Livestock Research at the HBLFA Raumberg-Gumpenstein, the quality of the meat is determined for various experiments. In addition to the color of the meat, which is examined using a color measuring device, the tenderness and water-binding capacity are also determined. The tenderness is determined either by the sensory tasting or by the shear force measurement and the water binding capacity by the loss of dripping, cooking and grilling juice.