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Assessing water holding capacity in pork
Kapper, Christiaan
(PhD candidate)
Urlings, Bert
(Promotor)
Animal Nutrition
WIAS
Department of Animal Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
1/10/07
→
21/12/12
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Meat Quality
Food Science
100%
Water Holding Capacity
Food Science
100%
Technological Quality
Food Science
100%
Fresh Meat
Food Science
100%
Near Infrared Spectroscopy
Food Science
60%
Drip Loss
Food Science
13%
Moisture Loss
Food Science
13%
Pork Samples
Food Science
6%
Research output
Research output per year
2012
2012
2012
1
internal PhD, WU
Research output per year
Research output per year
Rapid prediction of pork quality : correlation of fresh meat measurements to pork water holding capacity and its technological quality
Kapper, C.,
21 Dec 2012
, S.l..
135 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Meat Quality
100%
Water Holding Capacity
100%
Fresh Meat
100%
Technological Quality
100%
Near Infrared Spectroscopy
60%