Meat Quality and Technical Services

  • Assessment of meat water loss
  • pH
  • Firmness
  • Color
  • Percentage of intramuscular marbling
  • Surface of the rib eye
  • Performance measures (e.g. weight of primary cuts)
Through a structured approach for continuous improvement of the quality of meat, CDPQ supports the industry in its objectives of reducing the costs generated by a non-compliant level of quality, in particular through the establishment of quality management systems at the slaughterhouse.

We are also involved in training and management associated to tattooing methods at the end of the finishing phase, fasting and prevention of defects on the rind.

For more information, please contact:
Marie-Pierre FortierPh.D. student
418 650 2440, poste 4337