Carcass quality evaluation

The anatomical composition (lean meat, fat and bone mass) and muscle conformation of carcasses are main determinants of carcass value. Bovine and pig carcass grading in abattoirs is regulated in the EU and is evolving as new technologies come onto the market. CBKc has many years of experience in training carcass classifiers, developing protocols and carrying out trials for the approval of equipment, and in carcass evaluation in general.