Carrying out measurements on carcasses – such as the thickness of the dorsal fat mass or the veining in the meat by means of ultrasonic technology - enables a determination to be made of the amount of fat or the flavour of the veal, essential parameters for establishing its quality. This is the conclusion of Gregorio Indurain Báñez in presenting his PhD at the Public University of Navarra. He proposes that it would be advisable to include these two variables in the current classification of carcasses in order to have a more exact economic evaluation which is in line with consumer demand.
Veal from Navarre
In Spain, as in the other countries of the European Union, the commercial value of beef is based on a visual assessment of the shape and fat content of the carcass. This is why this PhD has taken as its aim to investigate the usefulness of various additional measurements of beef carcass, in order to predict the quality of carcass and of the meat and, thus, to complement the current classification system for carcasses.
Garazi Andonegi | alfa
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