CALGARY – An invention by scientists at the Lacombe Research Station that predicts meat quality prior to slaughter has been issued an American patent.
A machine is under development to rapidly measure temperature differences in cattle or pigs before they are shipped to slaughter, said a release from the Agriculture Canada station.
Using infrared thermography, the machine will analyze temperature differences in muscle tissue. These differences indicate the animal is experiencing stress and should be fed and rested.
Shipping stress may cause a beef animal to be a dark cutter or result in pale, soft and exudative pork in hogs. When cattle are agitated, more blood flows to the meat and lowers its quality.
