Steering meat quality via breed (choice) and sex
Eline Kowalski investigated how to measure and improve meat quality and pork processing attributes (technological quality), taking the profitability of pig production as well as the recent ban on surgical castration into account .
Zinc source for broilers affects performance, intestinal health and meat quality
Zinc source for broilers affects performance, intestinal health and meat quality
Improved methodology for detection of antibiotic residues in milk and meat
ILVO and Ghent University have set up an analytical method for antibiotic residues in milk and meat matrices that are faster, cheaper, and at least as easy and reliable than what already exists.
What is the effect of current meat processing practices on the infectivity of HEV in high-risk pork meat products? Currently there is a lack of methods that allow to identify HEV contaminated food products and that determine the risk for public health. This project will contribute to the development of such methods.
Development of methods for detection of infectious hepatitis E in pork meat products and optimization of processing practices to reduce infectivity
Research approachCooperation is a "must" because soil improvers and peat substitutes must be tailored to the needs of the culture system, both in terms of the product itself as well as product information.
The Bokrijk Arboretum houses an exceptional collection of varieties of Japanese holly, a species often used as a substitute for boxwood. IILVO, KU Leuven and Plant Select intend to use this collection for breeding purposes to develop new cultivars.
Main research questionThe aim of this project was to get insight in the meat quality variation of sire and sow lines that currently form the genetic basis of our Flemish fattening pigs. The unique aspect of this project was that the meat quality was determined on both fresh meat and high-quality cooked ham.
Cases from the animal feed, dairy, meat and plant-based food sectors will be explored, as well as others that could be developed. If you are curious about the feasibility of a possible new application, the Food Pilot offers support in the form of advice, small scale set-ups for testing, and modeling.
Many factors influence meat quality. One is the amount of intramuscular fat (marbling in the meat) which has a major influence on taste.
Main research questionTo what extent are field beans a valuable and viable protein provider and soy substitute in dairy cattle rations? The MELKBOON project researches and demonstrates this for the dairy sector, in order to eventually achieve a reduced carbon footprint at farm level. Imported soy aggravates that footprint.