Escudo de la República de Colombia
Accesibility Panel

Research plant processing Meat and meat by-products

It performs physical-chemical, microbiological and sensory laboratory analysis.
The laboratory has infrastructure to support research processes, development of new products, quality analysis and support for postgraduate studies in Food Science and Technology: Specialization, Master's and Doctorate.
The Laboratory has methods to analyze the bromatological (protein, fat, moisture, ash), sensory and physicochemical quality of meat of different species (bovine, buffalo, swine, sheep, goat) and fish, as well as their by-products. This makes it possible to know the characteristics of a given product and to study the effect of different production factors on quality.
Analyses on the quality and safety of meat from different species and meat and aquaculture derivatives provide objective information on the characteristics that determine the quality of products made with different combinations of meats, generating information that guarantees optimum products for the consumer.

Services

The meat and aquaculture products laboratory offers the following services:

  • Carcass typing and classification.
  • Obtaining carcass yields.
  • Direct acquisition of carcass parameters such as weight, back fat thickness, GR point, loin eye area, length, carcass compactness index (carcass), leg compactness index, carcass composition (carcass) in terms of meat, bone and fat.
  • Instrumental meat analysis: pH, cutting strength, cooking loss, drip loss, water holding capacity, tissue composition, muscle color and fat color.
    Advice on innovation and development of new products, as well as evaluation of processes for the elaboration of different types of meat derivatives at pilot plant scale.
  • Meat tenderness

For more information: planpicarne_bog@unal.edu.co
Research Plant web in Hermes