Meat Processing

Animalia possesses solid professional expertise in meat cutting, cutting quality, and product specifications. Additionally, we hold grading certificates and expertise in work studies and food technology. In addition to theoretical knowledge and practical experience, we have a professional international network that is beneficial for the Norwegian meat industry.

Animalia has its own pilot plant for meat cutting, and can assist the meat industry with product development, projects, and research outside our own premises and on a smaller scale than what is often possible on their own production lines.

In projects and assignments, we have the opportunity to perform certain analyses (e.g., water activity) ourselves, and we also use commercial laboratories. Animalia possesses and combines expertise throughout the value chain, from live animals, slaughter, hygiene, cutting, meat technology, and nutrition.

Pilot plant

Animalia's pilot plant for meat cutting is the only one of its kind in the Nordics for industry-oriented research based on daily meat cutting. The pilot plant serves as a workshop for the development and testing of new technology, industry-oriented research, and knowledge transfer for the Norwegian meat industry. Effective data capture and high precision among the cutters provide data that forms the basis for pricing, carcass grading, breeding, and production planning in the meat value chain. The leader of the pilot plant has research competence with applied statistics as a specialised field and extensive experience in food research.

Click on the video below for a presentation of Animalia's pilot plant with english subtitles.


Research Projects in Meat Processing

  • SAUTO - Småfeklassifisering AUTomatisk og Objektivt
  • Boars4all
  • «Enduring Growth! Quality deviations in ham» - a joint industry project
  • Enzymgris II
  • Småfesmak
  • BoarPPM

Perspectives on Meat Quality

There are many forms of meat quality, and what is most important depends on who you ask. For consumers, eating quality is often most important, but we are also concerned with health, and we expect both high ethical and hygienic quality. For the farmer, it is the slaughter quality that determines the payment, while ethical production is a condition. For the meat company, the technological quality is also crucial both for economy and production.