The production of high-quality meat and meat products is an important economic factor in Swiss agriculture. As for many other foods, consumers rank sensory properties among the most important quality characteristics. Above all, properties such as colour, firmness, tenderness and a characteristic flavour are crucial for acceptance.
Sensory issues along the entire production and processing chain are dealt with in close cooperation with researchers from the Livestock Division at Agroscope, as well as with Swiss professional associations and further partners both in Switzerland and in other countries.
Here, the main focus is on research activities investigating the influence of feed and animal husbandry on the sensory properties of fresh meat.