Objective The project will consist of a number of tasks which will realise four main targets related to the elucidation and exploitation of the post-mortem process of tenderisation in meat. The targets are summarised as follows: Target 1: To relate the proteolytic products of the tenderisation process to their origin. Target 2: To relate the collagen and the sarcomere ultra-structure changes to the tenderisation process. Target 3: To evaluate various methods of inducing tenderisation and relate their effects to targets 1 and 2. Target 4: To evaluate industrial exploitation of these processes at factory level. Programme(s) FP3-AIR - Specific research and technological development and demonstration programme (EEC) in the field of agriculture and agro-industry, including fisheries, 1990-1994 Topic(s) 312 - Food quality Call for proposal Data not available Funding Scheme CSC - Cost-sharing contracts Coordinator TEAGASC EU contribution No data Address DUNSINEA, CASTLEKNOCK DUBLIN 15 Ireland See on map Total cost No data Participants (4) Sort alphabetically Sort by EU Contribution Expand all Collapse all Institut National de la Recherche Agronomique (INRA) France EU contribution No data Address Centre de Recherche de Clermont Theix 63122 Saint-Genès-Champanelle See on map Total cost No data KERRY FOODS PLC. Ireland EU contribution No data Address PRINCES STREET TRALEE CO KERRY See on map Total cost No data ROYAL VETERINARY AND AGRICULTURAL UNIVERSITY Denmark EU contribution No data Address BULDSVEJ 13 1870 FREDERIKSBERG See on map Total cost No data UNIVERSITY OF ATHENS Greece EU contribution No data Address PANEPISTIMIOU STREET 30 10679 ATHENS See on map Total cost No data