[Music] now we are opening the time of the run t-bone I think many questions arrive during your presentation and we will try to unsquare to most of them I hope to start I suggest to take the first question yes how to measure it's a good point after the question from you both and from Paul how to measure drape loss in slaughter plants could we imagine a predictor based on a rapid measurement technology what do you think about that can we translate what we measure in the university to what we can observed in the in the field really your feedback who wants to start maybe I think that there is several techniques especially spectral techniques as we told you there is a nice relationship between an hi relationship between color and drip loss or water holding capacity so measuring color in slaughter plants cannot the meat can be a good yes but even if the problem is the the the currency in the slaughter plant because it's not like pork this development have been possible in pork for many years now but in in broiler slaughter plant because of the the fastness it's quite difficult but I think spectral tools can help to determine a trip loss in fact you too would say to fit with the speed of the chain and so on maybe we need to have something to measure a distance you know really yes of observe quite enough to see the change going on and so on you have any comments for example for Turkey it's easier to develop the system because of the bigger size of the breast joins in that way we can okay in turkey is more easier also because the speed of the processing line is lower than four for broilers and also his little plant is it is possible measure parameter like pH and replace also under laboratory condition okay I think that is very important for slaughter plant an elaborate or II equip it with a parameter because the measure of pH is very important so you can understand if pave color is associated with lower pH or not so you can understand better which is the causes of the paler color and also it is possible to make some test of dripless also in the company I'm thinking about the pH na because you see there is a threshold you see five point seven above five point six point one six point two why not you have an indicator you know stick on the the breast I would say and changing color when you have below or when you are above and then you know that it's a green or of red is that would that be possible it's very difficult because pH measurement is a little bit slow you need that you need some second to read the pH and you need also the contact and when you have contactors there is also a risk for contamination so while if you measure color you have no problem about contamination and also the speed now with a very powerful computer it is possible also to manage images okay yeah I think it's important for the future to try and to work on tool development for the slaughter plant but really I think maybe it would be also efficient to work on on the factors that affect all these traits to be sure that when the broiler arrived at the slaughter plant their characteristics are the good one so maybe we can jump on the next questions from the web yes how are linked I used reap losses were told us during mid storage at 4 degree cooking laws freezing laws and everything so we closed and so as I told before my experience trip loss is very associated with pH and of course membrane integrity these are the two key point for cooking losses are also important the protein content and quality so there is an association but are two different characteristics of the meat and about freezing losses freezing losses are very sociated to the technique of freezing so if you have very efficient technique you can have very small size of the ice crystal and the in that way damages of the muscle fiber is very low so there are some relationship but you can have also some time different behavior the discussion is very interesting but the time is flying I see maybe we can take another question what is may have yes practical situation we said what is a main solution to reduce dripless and what type of development we can expect in the future to reduce this this issue I think research can help to understand which factor are controlling dripless and to better understand how nutrition how genetic a bird management can help to control the bird metabolism and also the bird oxidative stress which is very important can help to improve meat quality including all drip and cooking loss any moment in general we see that diet before slaughter is very important please low current link before slaughter is very important but also processing as lautering technologies very important standing procedure but also chilling application of electrical stimulation so many pointed that can be controlled to reduce as much as possible three plus because a certain amount of three plus is natural so we cannot eliminate three plus because this D plus is normal in meat okay sign is for both of you the time is flying really because we enjoy the discussion and the presentation and so on I would like to say that you you will receive questions and in fact we will answer to the questions and later on so I will drop the question to both of you and we will prepare the answers to post on feed channel I would like to first warmly thank our speakers and Paul from distance but I think it's quite interesting to share experience and all the participant you will be able to listen again to the presentation to through podcast and also to ask your question then czr unsquare to you our questions on feed channel dot online don't be disappointed if that is your question has not being raised but the time is really flying we hope you enjoyed this webinar and we give you next appointment in the December to have a live webinar on amigas so really bye bye everyone and looking forward to seeing you on next December [Music]