Meat quality of beef and pork
Of special interest for the meat quality are factors influencing the muscle’s biochemical conversion to meat during the post-mortal phase with emphasis on factors determining tenderness.
Within this research area we study how various factors influence the meat quality in beef and pigs. In collaboration with other departments within animal science we study how different production factors influence the meat quality. One important question is the role of fat in the carcass and in single muscles on the sensory quality of meat. Another important factor is the handling of animals just before and in connection with slaughter and how the carcasses are hung and chilled during the post mortal phase. Pelvic suspension will decrease the between animal variation in tenderness, which is of special interest for young bulls, which have a huge variation. Also the packaging methods will influence the ultimate meat quality and therefore we evaluate how packages with high content of oxygen will influence e.g. tenderness and colour stability in beef.
Meat quality in pigs includes studies of various biochemical and structural properties and their influence on the final meat quality. It is of special interest to increase the understanding of the biochemical mechanisms during the post-mortal phase. We also study the influence of the genetic background and especially influence of major genes on pork quality. One major gene is the RN― gene, which determines the glycogen content in the muscles of Hampshire pigs. The gene has a negative effect on the yield of processed ham, but positive effects on growth rate, meat content and sensory properties.
On-going projects:
- Optimisation of yield and texture in cured, processed pork from pigs with and without the RN― gene.
- Improved ageing of beef for optimal eating quality, keepability and safety.
- Tenderness, flavour development and colour stability in beef after various ageing times and packaging methods.
- Effect of single genes on meat quality, growth rate and carcass quality in Swedish beef.
Involved in the research:
Kerstin Lundström, professor
Gunilla Lindahl, senior scientist
Maria Lundesjö Ahnström, post doc
Åsa Lagerstedt, PhD student
Xin Li, PhD student
Christina Nilsson, laboratory technician