Cel
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.
Temat(-y)
Zaproszenie do składania wniosków
Data not availableSystem finansowania
CSC - Cost-sharing contractsKoordynator
TEAGASC
Wkład UE
Brak danych
Adres
DUNSINEA, CASTLEKNOCK
DUBLIN 15
Irlandia
DUBLIN 15
Irlandia
Koszt całkowity
Brak danych