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Content archived on 2024-04-19

DIETARY TREATMENT AND OXIDATIVE STABILITY OF MUSCLES AND MEAT PRODUCTS. NUTRITIVE VALUE, SENSORY QUALITY AND SAFETY

Objective



Fourteen participants will investigate the effects of feeding antioxidants, pro-oxidants and mono-unsaturated fatty acids on the oxidative stability, colour, flavour, quality consumer acceptability, toxicological safety and nutritional value of muscle foods from pigs and poultry. This project covers the whole chain from the animals, the feeding, meat products from these animals and actual human nutritional studies.

Call for proposal

Data not available

Coordinator

THE ROYAL VETERINARY AND AGRICULTURAL UNIVERSITY
EU contribution
No data
Address
THORVALDSENSVEJ 40
1871 FREDERIKSBERG
Denmark

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Total cost
No data

Participants (10)