Meat and Fish Quality Laboratory

This laboratory provides scientific and technical support in the investigation of the impact on the final quality of the product exerted by various factors, such as those intrinsic to the animal, production factors, or those dependent on the production process.

To this end, this laboratory has the capacity to carry out tests that support the objective analysis of the nutritional and organoleptic quality of the meat, and thus define quality parameters, characterize the products, and study the effect of production factors on the final quality. Specifically, determinations are carried out in relation to carcass quality (weight, conformation and composition), meat quality (pH, color, texture, water retention capacity, chemistry, sensory profile, acceptability and shelf life), fat quality (color, consistency, chemical composition) and production systems (characterization).

The following equipment is available:

• INSTRON® Model 4301 Texturometer.
• Gas Chromatography 6890 Series. Hewlett-Packard
• Spectrophotometer CM-600d. Konica Minolta
• Portable colorimeter CR400. Konica Minolta
• Near infrared spectroscopy (VNIR) ASD LabSpec®4.
• Incubator Mod.870-I HLC. Masalles
• Integrated EQM equipment for egg quality
• Spectrophotometer ONDA UV-20
• Other standard laboratory equipment