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Services and Tools Laboratory Services Carcass and Meat Quality
Carcass and Meat Quality
 
 

Objectives

The Carcass and Meat Quality Laboratory has the following main objectives:

·            Provide support to research-work by the National Meat and Wool Research Program generating information on quantitative and qualitative aspects of the carcass and the meat.

·            Investigate, through projects, the development of methodologies and analytical procedures for the assessment of carcass and meat quality.

Make available a service for analysis in meat products guided to give support to technical advisers, research institutions, meat packing industries, branded meat programs, cooperatives, individual farmers, and consumers

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Services and Analysis provided

The Carcass and Meat Quality Laboratory at INIA-Tacuarembó provides the following analysis:

Controls at slaughter and fabrication stages: Records for liveweight, hot and chilled carcass weight, morphological measures of the carcass,  subcutaneous fat thickness,  rib eye area, weight of cuts, by trained personnel Sample transportation: From the packing plant to the Laboratory in INIA-Tacuarembó.

Ageing:   In a chilling chamber at 2-4 oC for different period of  time.

Tenderness: Measured using a Warner Bratzler (model 2000 D) device Determines in an objective way the shear force required in ripping apart the fibers in a sample of cooked meat. Each moment of determination (days of maturation) is considered an independent analysis

Water loss from cooking: Comes up as an additional result of the analysis for tenderness, by weight difference of the meat sample prior and after cooking. 

Color of muscle and fat: Determines in an objective way the color of both tissues through readings in a colorimeter

 (Minolta CR- 400): L* (degree of light refraction), a* (color variation between red and green) and b* (color variation between yellow and blue).


pH: Determines the acidity of the muscle.

Determine muscle-bone-fat relation: through total dissection of a cutting followed by measuring the weight of each one of the components mentioned.

Trained sensory panels: (In development stage) Sensorial profiles are generated which provide the characterization of a product in objective terms through the evaluation of its sensory attributes (texture, flavor, juiciness, strange odors, and tenderness). Tests are conducted by a panel of selected and trained tasters.

 

Studies of acceptability and preference by consumers: The objective of these studies is to know the opinion of consumers in relation to the degree of acceptability of the products. The tests are conducted by a panel of representative consumers (by age, sex, usual consumption of the product), under controlled conditions.

 

Fatty Acids: Determines, the content of intra-muscle fat in meat extracted by chemical methods and its composition in fatty acids, by gas chromatography.

 

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More information

Access is open to all farmers, farmer’s advisors, scientists, cooperatives, industries, or other organizations which wish to use the service.

Further information (in Spanish) on this and other matters regarding this service, as Transportation, Delivery of Results, Costs, Payment of service charges, and Annexes on Sampling and Coding of Forms for Dispatch of samples, may be reached at Calidad de la Canal y la Carne or contact the person in charge of the service.

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Contact us

E-mail: iniatb@tb.inia.org.uy
Phone.: ++ 598 632 2407
Fax: ++ 598 632 3969
Ruta 5 Km. 386 - Tacuarembó
INIA Tacuarembó

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