VERFAHREN ZUM NACHWEIS VON SCHLECHTER FLEISCHQUALITÄT IN LEBENDIGEN TIEREN

摘要

The invention provides methods of detecting poor meat quality in live animals using infrared thermography. In cattle, animals whose thermographs are predominantly outside the test temperature range, 28 DEG -32 DEG +/-2 DEG C., are rejected as having a high probability of producing poor meat quality. In swine, the test temperature range is 24 DEG -26 DEG +/-2 DEG C.