VEAL ASSESSMENTS
May 1st, 2005
BY MONICA DOBIE
A RESEARCHER from Spain's Public University of Navarra has identified ways of determining the fat content and quality of veal carcasses by measuring the thickness of the dorsal fat mass and its veining using ultrasonic technology. The study recommends using these methods to classify carcasses to assess quality more exactly.
A RESEARCHER from Spain's Public University of Navarra has identified ways of determining the fat content and quality of veal carcasses by measuring the thickness of the dorsal fat mass and its veining using ultrasonic technology. The study recommends using these methods to classify carcasses to assess quality more exactly.
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