Carcass and Meat quality

Carcass and Meat quality

The goal of the research programme on carcass and meat quality is to secure healthy and efficient swine production, as well as tasty pork for the customers. One of the main value creation issues in pork production is improved carcass quality (lean meat content and amount of valuable cuts).

A greater focus on new technologies (computed tomography (CT), ultrasound and near-infrared spectroscopy (NIRS)) continues to be important for phenotyping the selection candidates and increasing the accuracy of breeding value estimations so that better pig meat for the market can be produced.

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