Hungarian Meat Research Institute

Main fields of earlier research and development activities are: biochemistry and histology of muscle aging, salt diffusion, ripening and drying of salami and sausages, industrial application of spice extracts, homogeneity of meat products, grading of pigs, preslaughter handling of animals, spoilage of meat and meat products, enzymic detection of freezing in meats as well as projecting and manufacturing several equipments and slaughter lines. Base-line studies (testing meat plants for the level of microbial contamination at regular intervals in order to detect changes) and challenge tests are being done continuously on contractual base. In addition to R & D activities, routine tests are done determining analytical composition of meat and meat products, properties of packaging films, function of smoking-cooking chambers, ripening rooms etc. also on contractual basis.

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