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Researchers to develop new technique to measure meat quality
date:Jun 07, 2012
lor, carcass fat and nutritional qualities.
These parameters are being combined with a video image analysis (VIA) system , which could lead to a new process for use on the line in abattoirs, reported Foodproductiondaily.com.
Currently, the technique is used for beef, and the researchers aim to extend the technology to pork and lamb.
A spokesman for Quality Meat Scotland said the automated technique is likely to ensure more consistency in quality as the existing methods based on standard protocol

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