Tel: 0247 669 2051
R-and- D » Product- Quality »
Projects
Timescale
Shelf life of meat in relation to Clostridium botulinum
2010-2011
Isotope analysis and provenance of bacon and ham
2009-2010
Boar taint detection using electrochemical sensors
2009
Comparison of high oxygen and anaerobic packaging on the oxidative state and tenderness of pork chops during simulated retail display
Boar taint compounds in different tissues in the pig
2008
Effect of breed, finish weight and sex on pork meat and eating quality and fatty acid profile
2007-2010
Assessment of Novel Sire Lines for Meat Quality Traits
Reduction of backfat skatole through dietary means
2007-2009
Attitudes, practices and state-of-the-art regarding piglet castration in Europe (PIGCAS)
2007-2008
Threshold levels of boar taint compounds
Exercise to promote the use of pH meters in British abattoirs
Improving the quality of British pork and bacon
2006-2009
Effect of growth rate on pork eating quality
2006-2008
Effect of average daily gain between weaning and slaughter (105 kg) on the meat quality of fast growing Landrace/Large White pigs
Survey of killing out percentages in pigs: Factors affecting killing out percent Pre-abattoir factors which can cause variation in killing out percent
2005-2006
Abattoir Carcase Health Monitoring (Wholesome Pigs Scotland)
2003-2005