Obiettivo 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. Programma(i) FP3-AIR - Specific research and technological development and demonstration programme (EEC) in the field of agriculture and agro-industry, including fisheries, 1990-1994 Argomento(i) 312 - Food quality Invito a presentare proposte Data not available Meccanismo di finanziamento CSC - Cost-sharing contracts Coordinatore TEAGASC Contributo UE Nessun dato Indirizzo DUNSINEA, CASTLEKNOCK DUBLIN 15 Irlanda Mostra sulla mappa Costo totale Nessun dato Partecipanti (4) Classifica in ordine alfabetico Classifica per Contributo UE Espandi tutto Riduci tutto Institut National de la Recherche Agronomique (INRA) Francia Contributo UE Nessun dato Indirizzo Centre de Recherche de Clermont Theix 63122 Saint-Genès-Champanelle Mostra sulla mappa Costo totale Nessun dato KERRY FOODS PLC. Irlanda Contributo UE Nessun dato Indirizzo PRINCES STREET TRALEE CO KERRY Mostra sulla mappa Costo totale Nessun dato ROYAL VETERINARY AND AGRICULTURAL UNIVERSITY Danimarca Contributo UE Nessun dato Indirizzo BULDSVEJ 13 1870 FREDERIKSBERG Mostra sulla mappa Costo totale Nessun dato UNIVERSITY OF ATHENS Grecia Contributo UE Nessun dato Indirizzo PANEPISTIMIOU STREET 30 10679 ATHENS Mostra sulla mappa Costo totale Nessun dato
