MRI - Department of Safety and Quality of Meat (MRI-FL)
Effects of animal growth, sex and genotype, treatment and slaughter on meat quality. Systems for quality management, management of sustainability performance and traceability as well as by-products of slaughter.
Parent institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of MRI
Address
MRI - Department of Safety and Quality of Meat (MRI-FL)
E.-C.-Baumann-Straße 20
95326 Kulmbach
Bavaria
Phone: +49 (0)9221 803248
Fax: +49 (0)9221 803332
email: wolfgang.branscheid(@)mri.bund.de
Activities:
- Research
Focus of Research:
- Analytics
- Grades for red meat
- National reference laboratory for poultry meat
- Safety and hygiene of meat and meat products
- Sustainable quality of processes and quality
Coordinated projects
- Collaborative project: Investigation of possbilities on the application of an automated procedure for the detection of the secure onset of death of slaughter pigs in industrial slaughterhouses - subproject 2 Details of Collaborative project: Investigation of possbilities on the application of an automated procedure for the detection of the secure onset of death of slaughter pigs in industrial slaughterhouses - subproject 2
- Collaborative Project: Objective evaluation of the quality of fresh and frozen meat using high-frequency technology - Subproject 3 Details of Collaborative Project: Objective evaluation of the quality of fresh and frozen meat using high-frequency technology - Subproject 3
- Collaborative project: Utilization of laying-type cockerels as coquelets – Subproject 3 Details of Collaborative project: Utilization of laying-type cockerels as coquelets – Subproject 3
- Effect of nitrite in meat products: effect of nitrite on Gram positive infection pathogens in raw sausage products Details of Effect of nitrite in meat products: effect of nitrite on Gram positive infection pathogens in raw sausage products
- Elucidation of the basic operations of the manufacturing processes of cooked sausage (finely fry) with the cutter Details of Elucidation of the basic operations of the manufacturing processes of cooked sausage (finely fry) with the cutter
- Examination of efficiency of bleeding slaughter pigs on degree of bleeding out and meat quality Details of Examination of efficiency of bleeding slaughter pigs on degree of bleeding out and meat quality
- Examples for the production of high-quality functional emulsiontype resp. cooked sausages Details of Examples for the production of high-quality functional emulsiontype resp. cooked sausages
- Functional meat products Details of Functional meat products
- High pressure treatment of meat products - technological use of the impact of this innovative system to the chemical-physical, sensory and microbiological parameters of the products Details of High pressure treatment of meat products - technological use of the impact of this innovative system to the chemical-physical, sensory and microbiological parameters of the products
- Improve animal welfare at slaughter pigs drifted through redesign of the CO2 anesthesia Details of Improve animal welfare at slaughter pigs drifted through redesign of the CO2 anesthesia
- Process engineering process of milling and mixing process of meat matrices with particular emphasis on blade geometry Details of Process engineering process of milling and mixing process of meat matrices with particular emphasis on blade geometry
- Qualitative and quantitative conditions of meat production with entire male pigs Details of Qualitative and quantitative conditions of meat production with entire male pigs
- The potentialities of the process-accompanying characterisation of meat based on dielectric time domain reflectometry Details of The potentialities of the process-accompanying characterisation of meat based on dielectric time domain reflectometry
Involved in research projects:
- Development of quantitative and qualitative molecular biological methods to identify plant and animal species in foods (MolSpec-ID) Details of Development of quantitative and qualitative molecular biological methods to identify plant and animal species in foods (MolSpec-ID)
- Effects of varying percentages of the genotype Duroc in organic fat-tening pigs on performance, carcass and meat quality Details of Effects of varying percentages of the genotype Duroc in organic fat-tening pigs on performance, carcass and meat quality
- Influence of Camelina sativa oilcake in organic broiler feeding on performance, carcass and meat quality Details of Influence of Camelina sativa oilcake in organic broiler feeding on performance, carcass and meat quality
- Influence of running on walking ability, bone density, performance as well as carcass and meat quality by male turkeys Details of Influence of running on walking ability, bone density, performance as well as carcass and meat quality by male turkeys