Carcass and meat quality laboratory

In this laboratory, the physical and chemical evaluation of carcass and meat quality of slaughter animals, especially ruminants, is carried out to support the study of the repercussions that production factors and slaughter technologies have on the final product.

For this purpose, this laboratory has the capacity to carry out instrumental tests: color, texture, NIRS spectral analysis, collagen, muscle fiber typing, among others.

To carry out its activities, it has the support of an experimental slaughterhouse and cutting room.

It is equipped with the following equipment:

• Meat analyzer: FoodScan™ 2. FOSS.
• Texturometer: Model 5543. Instron
• Oil and water bath: Precisdig. P Selecta
• Gas station
• Two spectrophotometers: UV 2600D. Konica Minolta
• Other standard laboratory equipment